Description
These Apple Brownies are a delightful twist on traditional brownies, featuring chewy texture, sweet apple chunks, and toasted pecans baked into a moist, cinnamon-spiced batter. Perfect for an easy, comforting dessert that highlights the natural sweetness of apples with a hint of warmth from cinnamon.
Ingredients
Scale
Brownie Batter
- 1/2 cup (112 g) salted butter, room temperature
- 1 cup (200 g) sugar
- 1 large egg
- 1 cup (133 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Add-ins
- 1 cup (100 g) chopped apple pieces (peeled, cored, diced ½ to ¾ inch)
- 1/2 cup (53 g) toasted pecan pieces
Instructions
- Prepare Pan and Apples: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing the sides to overhang for easy removal later. Peel, core, and dice the apples into ½-inch to ¾-inch pieces to incorporate into the batter.
- Cream Butter and Sugar: In a large bowl, use a mixer or whisk to beat the softened salted butter and sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the brownies.
- Add Egg: Add in the large egg and continue beating until it is fully incorporated and the batter is smooth and uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ¼ teaspoon of ground cinnamon, evenly distributing the dry ingredients for consistent flavor and texture.
- Mix Batter: Gradually add the dry ingredient mixture to the wet butter mixture, folding gently until just combined—be careful not to overmix. Then fold in the chopped apples and toasted pecan pieces evenly throughout the batter.
- Bake: Pour the completed batter evenly into the prepared pan. Bake in the preheated oven for 35 to 45 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs, indicating fudgy, not dry, texture.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely for 2 to 3 hours. For best results and easier slicing, chill the brownies in the refrigerator for another 1 to 2 hours. Use the parchment paper overhang to lift the brownies from the pan, slice into squares, and serve.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- Do not overmix the batter to keep brownies tender and chewy.
- Chilling the brownies after baking helps achieve a fudgy texture and clean slices.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
