Description
Deliciously chewy and sweet Apple Brownies that combine the comforting flavors of spiced apples, toasted pecans, and a rich buttery batter. This easy-to-make dessert is baked to perfection with a fudgy texture and perfect balance of sweetness and spice, ideal for fall or any time you crave a homemade treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (112 g) salted butter, room temperature
- 1 cup (200 g) sugar
- 1 large egg
- 1 cup (100 g) chopped apple pieces (peeled, cored, and diced into ½-inch to ¾-inch pieces)
Dry Ingredients
- 1 cup (133 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
Additional Ingredients
- 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 on the sides for easy removal. Peel, core, and dice the apples into pieces about ½ to ¾ inch in size.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature salted butter and sugar until the mixture becomes light and fluffy, which will create a smooth base for your brownies.
- Add Egg: Beat in the large egg thoroughly until the batter is smooth and uniform in texture, ensuring proper incorporation for even baking.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ¼ teaspoon of ground cinnamon to evenly distribute the leavening and spice.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, folding carefully to combine just until incorporated to avoid overmixing. Then gently fold in the chopped apple pieces and toasted pecan pieces to incorporate texture and flavor.
- Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 35 to 45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, indicating a fudgy texture.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely on a wire rack for at least 2 to 3 hours. For easier slicing and a denser fudgy texture, chill the brownies in the refrigerator for an additional 1 to 2 hours. Use the parchment paper overhang to lift the brownies out of the pan, then slice into squares and serve.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding the flour to avoid tough brownies.
- Chilling the brownies before slicing improves texture and makes cutting cleaner.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- You can substitute pecans with walnuts or omit nuts for nut-free brownies.
- Store leftovers in an airtight container refrigerated for up to 5 days.
