Description
These Apple Brownies are a chewy, sweet, and easy dessert combining tender chunks of apple with toasted pecans in a soft buttery batter. Baked to golden perfection, they offer a delightful twist on traditional brownies with a fruity and nutty flavor that’s perfect for fall or any time you crave a comforting treat.
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
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
Additional Ingredients
- 1 cup (100 g) chopped apple pieces
- ½ 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 for easy removal later. Peel, core, and dice apples into ½-inch to ¾-inch pieces to ensure even distribution and texture in the brownies.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened salted butter with the sugar until the mixture is light and fluffy. This step is crucial to incorporate air and ensure a tender crumb.
- Add Egg: Beat in the large egg thoroughly until fully blended and the mixture becomes smooth, which helps bind the batter together.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and ¼ teaspoon of the ground cinnamon to evenly distribute the leavening agent and spice.
- Mix Batter: Gradually fold the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing which can toughen the brownies. Gently fold in the chopped apples and toasted pecans to add moisture, flavor, and crunch.
- Bake: Pour the batter evenly into the prepared pan, smoothing the top as needed. Bake in the preheated oven for 35 to 45 minutes, or until the edges turn golden brown and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for 2 to 3 hours to set the texture. For best results, chill in the refrigerator for an additional 1 to 2 hours to make slicing easier and enhance the fudginess. Use the parchment overhang to lift the slab out of the pan, slice into 12 squares, and serve.
Notes
- Use crisp tart apples like Granny Smith for balanced sweetness and texture.
- Do not overmix the batter to keep the brownies tender and chewy.
- Chilling before slicing helps achieve clean cuts and a fudgier consistency.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally, until fragrant and lightly browned.
