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Apple Brownies

Apple brownies are a dense, fudgy-style bake studded with cinnamon-apple pieces and topped with a caramel drizzle. This American dessert uses a quick whisk-and-fold method for a golden-brown crumb that slices clean into 16 bars.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
Add-ins
  • 2 cup apples peeled and finely diced
  • 0.5 cup walnuts or pecans chopped (optional)
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350F and grease a 9x13 baking pan so the batter releases easily after baking.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Mix wet ingredients
  1. Whisk the melted unsalted butter with granulated sugar and packed brown sugar until smooth, then whisk in the eggs and vanilla extract until the mixture is cohesive.
Combine and add apples
  1. Fold the flour mixture into the wet mixture until just combined, stopping as soon as no dry streaks remain.
  2. Fold in the diced apples and walnuts or pecans if using, distributing them through the batter.
Bake
  1. Spread the batter evenly in the prepared 9x13 pan and bake for 30-35 minutes at 350F until a toothpick comes out with just a few moist crumbs.
Cool and finish
  1. Cool the brownies in the pan, then drizzle with caramel sauce before cutting into 16 squares.

Notes

Pro tip: dice the apples very small so they bake through and stay tender without making the bars gummy. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze bars (well wrapped) for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend to keep the crumb similar.