Apple Brownies are a delightful twist on the classic blondie bar — chewy edges, soft center, bursts of tart apple, warming cinnamon, and toasty pecan pieces. They’re perfect for when you want something a little different than an apple pie or crisp, but still all the cozy fall flavors. Based on the version from Katie Gets Creative, this recipe is simple, comforting, and sure to impress.
🍏 Why You’ll Love These Apple Brownies
- Fall flavor packed — with apples + cinnamon + nuts, they hit all the season’s notes.
- One‑bowl ease — minimal mess, simple steps.
- Versatile & forgiving — you can swap nuts, use different apples, or double the batch.
- Great as dessert or snack — enjoy warm with ice cream, or slice them later for a sweet midday bite.
Ingredients
- ½ cup (112 g) salted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 cup (133 g) all‑purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup chopped apple pieces (about 100 g)
- ½ cup toasted pecan pieces (about 53 g)
Instructions
- Preheat your oven to 350 °F (≈ 175 °C). Grease an 8×8 inch baking dish or line with parchment.
- Toast the pecans in a dry skillet or under the broiler briefly until fragrant. Let cool.
- Peel, core, and chop the apples into ~½‑inch chunks.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg until well incorporated.
- In a separate bowl (or directly), whisk together the flour, baking powder, salt, and cinnamon.
- Add the dry ingredients into the wet and mix until just combined—no flour streaks.
- Fold in the chopped apples and toasted pecans. The batter will be sticky.
- Transfer the batter into your prepared pan, pressing gently to even it out. Optionally, you can press extra apple or pecan pieces on top.
- Bake for 30–40 minutes, or until the edges are golden and the top looks fully set.
- Remove from oven. Let cool in pan for at least 15 minutes (30 minutes is better) before slicing.
- Cut into squares and serve warm or at room temperature. Great with ice cream on top!
Baking Tips & Variations
- Don’t overdo the apples. Too many will add moisture and make the bars more cake‑like rather than chewy.
- If bars remain soft, pop them under broil or toast for a minute or two—watch carefully so they don’t burn.
- Nut swap: Use walnuts or your fave nuts in place of pecans.
- Apple swap: Try tart Granny Smith or sweeter Honeycrisp—or mix both.
- Spice twist: Add a pinch of nutmeg or use a little pumpkin pie spice alongside cinnamon.
- Make ahead or freeze: The bars soften over time, turning more cake‑like by day 3. They freeze well in an airtight container; thaw at room temp, and re-warm/rest briefly in oven to crisp the top.
- Scaling up: To double, use a 9×13 pan and bake accordingly.
Serving Suggestions
These apple brownies pair beautifully with:
- A scoop of vanilla or cinnamon ice cream
- A drizzle of salted caramel sauce
- A dusting of powdered sugar
- Warm alongside coffee or spiced tea
They’re perfect for potlucks, holiday baking, or cozy dessert nights.