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Apple Brownies

Apple brownies are thick, fudgy-style bars baked with cinnamon-spiced apples and a golden-brown crumb. The batter comes together quickly with melted butter and sugars, then bakes until a toothpick shows a few moist crumbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
Add-ins and topping
  • 2 cup apples peeled and finely diced
  • 0.5 cup walnuts or pecans chopped (optional)
  • 0.25 cup caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F and grease a 9x13 baking pan so the batter releases cleanly.
  2. Prepare your oven-safe workspace with the pan ready before mixing to keep the batter from waiting.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined and no spice pockets remain.
Mix the wet ingredients
  1. Whisk melted unsalted butter and both sugars until smooth and glossy, then whisk in eggs and vanilla extract until fully incorporated.
Combine and bake
  1. Fold the flour mixture into the wet mixture just until combined to keep the crumb tender.
  2. Fold in diced apples and walnuts or pecans (if using) so the fruit is distributed throughout the batter.
  3. Spread the batter evenly in the prepared pan for even baking.
  4. Bake at 350F for 30-35 minutes until a toothpick comes out with just a few moist crumbs and the top looks set and golden-brown.
Cool and finish
  1. Cool in the pan until the bars are firm enough to slice, then drizzle with caramel sauce before cutting into squares.

Notes

For clean, fudgy slices, cool the brownies in the pan until firm (then slice). Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lower-sugar swap, replace half the granulated sugar with an equal amount of brown sugar alternative made for baking (measure by weight if your brand provides it).