What apples work best for Apple Brownies?

Firm apples with a sweet-tart flavor work best for Apple Brownies because they soften without disappearing into the batter. Granny Smith gives the strongest tart contrast, while Honeycrisp, Pink Lady, and Braeburn provide balanced sweetness and good structure. Peel the apple and cut it into even 1/2-inch pieces for consistent baking.

How do I know when Apple Brownies are done?

Apple Brownies are done when the top looks golden, the edges appear set, and the center feels softly firm. Insert a toothpick near the center. It should come out with a few moist crumbs but no wet batter. Begin checking after 30 minutes, although most batches take about 35 minutes.

Can I make Apple Brownies without pecans?

Yes, you can make Apple Brownies without pecans. Simply leave them out without changing the other ingredient measurements. You can also replace them with toasted walnuts, pumpkin seeds, or mini white chocolate chips. Keep any substitute close to 1/2 cup so the batter maintains the right balance.

Apple Brownies: 7 Simple Secrets for Chewy Bars

Name: Apple Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup salted butter, softened to room temperature (112 grams); 1 cup granulated sugar (200 grams); 1 large egg; 1 cup all-purpose flour (133 grams); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup peeled and chopped apple pieces (100 grams); 1/2 cup toasted pecan pieces (53 grams)

Description

Thick and chewy Apple Brownies filled with tart apple pieces, toasted pecans, butter, and warm cinnamon. These easy golden dessert bars have crisp edges and a soft center.

Ingredients

1/2 cup salted butter, softened to room temperature (112 grams)
1 cup granulated sugar (200 grams)
1 large egg
1 cup all-purpose flour (133 grams)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup peeled and chopped apple pieces (100 grams)
1/2 cup toasted pecan pieces (53 grams)

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Instructions

Preheat the oven to 350°F. Butter an 8-inch square baking dish or line it with parchment paper and lightly grease the exposed sides.
Place the pecan pieces in a small dry skillet over medium-low heat. Stir often until fragrant and lightly toasted, then transfer them to a plate to cool.
Peel and core the apple. Cut it into even 1/2-inch chunks and measure 1 cup.
Whisk the flour, baking powder, salt, and cinnamon together in a separate bowl.
Beat the softened butter and sugar in a mixing bowl until pale, creamy, and slightly fluffy.
Add the egg and beat again until the mixture looks smooth and airy.
Add the dry ingredients and stir only until no visible flour streaks remain.
Fold in the chopped apples and cooled toasted pecans. The batter will become sticky and moist.
Transfer the batter to the prepared baking dish and press it evenly into the corners with a spatula.
Bake for 30 to 45 minutes, checking at 30 minutes. Remove the pan when the surface looks golden and a toothpick inserted near the center shows moist crumbs without wet batter.
Cool the brownies in the pan for at least 15 minutes.
Cut into 9 squares and serve plain or with vanilla ice cream.

Notes

Use a firm, tart apple such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn.
Cut the apple into even 1/2-inch pieces so the fruit cooks consistently.
Do not overmix after adding the flour, or the bars may become tough.
A few moist crumbs on the toothpick indicate a soft, chewy center.
Store cooled brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individually wrapped squares for up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 284
Sugar: 24
Sodium: 205
Fat: 15
Saturated Fat: 7
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 36
Fiber: 1
Protein: 3
Cholesterol: 48