Description
These Apple Brownies are a delightful twist on the classic treat, combining chewy, sweet brownie texture with fresh apple pieces and toasted pecans. Easy to make and perfect for fall or any time you crave a comforting dessert with a fruity touch.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (112 g) salted butter, room temperature
- 1 cup (200 g) sugar
- 1 large egg
Dry Ingredients
- 1 cup (133 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (use 1/4 tsp for dry ingredients, reserve rest)
Add-ins
- 1 cup (100 g) chopped apple pieces (peeled, cored, diced 1/2 to 3/4 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, leaving an overhang on the sides for easy lifting later. Peel, core, and dice the apples into pieces about 1/2 to 3/4 inch in size.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened salted butter together with the sugar until the mixture is light, fluffy, and well combined. This usually takes a few minutes and helps create a tender texture in the brownies.
- Add Egg: Crack in the large egg and continue beating until fully incorporated and the batter is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and 1/4 teaspoon of ground cinnamon. This ensures even distribution of the leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the brownies tender. Carefully fold in the chopped apple pieces and toasted pecan pieces evenly throughout the batter.
- Bake: Pour the prepared batter evenly into the lined baking pan. Place it in the preheated oven and bake for 35-45 minutes, until the edges turn golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Cool and Serve: Remove the brownie pan from the oven and transfer it to a wire rack to cool completely for at least 2-3 hours. For best slicing and a fudgy texture, refrigerate the cooled brownies for an additional 1-2 hours. Use the parchment paper overhang to lift the slab out, cut into squares, and serve.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tang.
- Make sure butter is at room temperature for easy creaming.
- Do not overmix the batter to avoid tough brownies.
- Chilling the brownies after baking improves sliceability and enhances texture.
- Store brownies in an airtight container, refrigerated, for up to 4 days.
