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Apple Brownies

Apple brownies with cinnamon-apple pieces baked into a dense, fudgy bar with a golden-brown crumb. Mixed like a brownie batter and finished with a caramel drizzle for a sweet, spiced bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
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)
  • Caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x13 baking pan so the batter releases cleanly.
Mix dry and wet
  1. Whisk the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
  2. Whisk the melted unsalted butter and both sugars, then mix in the eggs and vanilla until smooth.
Combine and bake
  1. Fold the flour mixture into the wet mixture until just combined to keep the bars dense.
  2. Fold in the diced apples and walnuts or pecans if using, distributing the cinnamon-apple pieces throughout the batter.
  3. Spread the batter in the prepared pan, then bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs.
Finish
  1. Cool the brownies in the pan, then drizzle with caramel sauce before cutting into squares.

Notes

Pro tip: dice the apples very finely so they bake into tender pockets without making the center gummy. Store covered in the fridge up to 4 days; freeze baked bars up to 2 months. For a gluten-aware swap, use a 1:1 gluten-free all-purpose flour blend in the same amount, and keep an eye on doneness at the low end of the bake time.