Apple Brownies

Apple Brownies are a thick, chewy blondie bar bursting with tart apples bits, toasty pecans, and warm cinnamon flavor. The edges have the perfect brownie texture and the middles are soft. If you’re tired of the traditional apple desserts like Apple Crisp or Apple Pie, let’s try something new!

Is anyone else gathering recipes for Thanksgiving already? Raise your hand if you’re team Apple Cinnamon vs. Pumpkin Spice. I love both but today’s recipe is for you Apple lovers.

I found this recipe while browsing in the South’s Bible, aka Calling All Cooks. (IYKYK)

Apple Brownies caught my eye and on first inspection, the recipe looked very cake like which didn’t interest me at all in the moment.

But I’m never one to miss out on wisdom from a Southern Grandma, so if she says it’s a brownie, then it’s a brownie.

I’m a sucker for anything brownie like, so of course I had to make the recipe. And then make it again, because they got absolutely devoured by my family the first go round.

So today, I give you Apple Brownies, which are really Apple Blondies, but we do what Grandma says, and who am I, really, to question Southern Grandma?

What are Apple Brownies?

Apple brownies should really be called blondies, because there is no chocolate or cocoa in this batter. They have the classic chewy edges, the dense but still soft bite.

Brownie texture plus apples and cinnamon and pecans= peak fall flavor. The little bursts of tart apples plus the toasty pecans is just *chefs kiss*.

These bars will be a fun addition to your fall baking list (please tell me I’m not the only one with a list?). They come together in one bowl and get bonus points for making your house smell amazing!

You know the drill. Grab your aprons, and Let’s Bake!

What do I need to make Apple Brownies?

• 2 medium to large apples, I used 1 Granny Smith and 1 Honeycrisp
• butter, (I used salted)
• sugar
• 1 egg
• all purpose flour
• baking powder
• salt
• cinnamon
• pecan pieces

Tools you may need:

A good mixing bowl, either hand or stand mixer, and an 8 x 8 baking dish or pan.

How do I make Apple Brownies?

Preheat your oven to 350 and prepare your baking dish. We’re gonna need an 8 x 8 pan. I use my handy pyrex sprayed with baking spray, or you can use parchment paper instead. I’ve used both, but I find it easier to the baking spray rather than parchment here because of how sticky the dough is.

Next we need to toast the pecans. It’ll only take a few minutes, and I find that it’s worth the extra effort. You can do this in a small skillet or in the oven under the broiler for a minute or so (be careful with this, they can burn quickly!). If you’re extra like me, it’s okay to toss on a little butter and brown sugar as your toasting the pecans, but this is not necessary. After they’re nice and toasty, set them aside to cool.

Peel and chop 2 small apples. I used a Granny Smith for tartness and Honey Crisp for sweetness. You’re going to want small chunks, not huge pieces. Aim for 1/2 inch size. You won’t need all of them, just a cup’s worth, so set aside the rest for snacking.

Make the batter:

Using a stand or hand mixer, cream the butter and sugar until fluffy, scraping down the bowl as needed. Then beat in the egg, for about 1 minute. Add the flour, baking powder, salt, and cinnamon. Mix together until no white streaks are left.

Now add the apples and pecans. Mix together on low. The dough is very thick and sticky once the apples are mixed in.

Pour and press the batter into your prepared pan as best as you can. You can add a few extra pieces of pecans and apples to the top if you like.

Bake for about 30-40 minutes, depending on your oven. You’re looking for the edges to be golden brown and the top to look done completely across.

Remove from the oven and let cool for at least 15 minutes, preferably 30. The longer you let them sit, the firmer they’ll be when you slice them. But if you simply can’t wait, I get it! They are absolutely delicious while they’re warm, but possibly even better once they’ve cooled a bit.

Any Tips to help me with this? 

Don’t try to pack too many apples into this batter. I know it can be tempting, but the apples release a lot of moisture and can quickly turn these bars into a softer, cakier type dessert if you add too many. To keep the brownie/blondie texture, stick to 1 cup of chopped pieces.

If you find that the bars are getting too soft for you’re liking, you can “crisp” them up by putting them in the oven for a few minutes on broil or toast settings. Just watch it to make sure they don’t burn!

Variations:

Instead of pecans, sub walnuts or your favorite nut. You can also try different varieties of apples. Add more or less warming spices-you could even add pumpkin pie spice in place of the cinnamon.

Apple Brownie Questions

Can this be made ahead?

These apple brownies are best the day they’re made. The longer they sit, the more the apples hydrate the bars. They get softer as the days go by, and more of a cake texture than blondie. They’re still good, just a different feel to them. By day 3, they’re pretty soft.

Can you freeze this recipe?

These bars can be frozen in an air tight freezer container, and thawed at room temperature when you’re ready. They won’t have the exact texture as the day they’re baked, but they’re pretty close and still taste amazing! If you’re wanting to make them far ahead of time, I would suggest freezing them. You can re-bake them for a few minutes to crisp up to the top if you would like.

Can I double this recipe?

Absolutely! And I encourage you to if you’re baking for a crowd. Use a 9 x 13 pan if you’re doubling.

More Brownies & Bars recipes you’ll love

Cream Cheese Squares
Chewy Brownies
Chocolate Chip Brownies

I’d love to hear from you! If you try this recipe and love it, please leave a comment and let me know how it went. Happy Baking!