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Apple Brownies

Apple brownies with a dense, fudgy crumb studded with finely diced apples and cinnamon. Baked in a 9x13 pan and finished with a caramel drizzle for a glossy, sliceable bar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 350F and grease a 9x13 baking pan with a thin, even coating so the brownies release cleanly.
  2. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, and salt together in a bowl until evenly combined and no spice clumps remain.
Make the batter
  1. Whisk melted unsalted butter and granulated sugar and brown sugar until smooth and glossy.
  2. Whisk in eggs and vanilla extract until the mixture looks uniform.
  3. Fold in the flour mixture until just combined, stopping when you no longer see dry streaks.
  4. Fold in diced apples and walnuts or pecans if using so the apples are evenly distributed.
Bake and finish
  1. Spread the batter into the prepared pan and smooth the top for even baking.
  2. Bake at 350F for 30-35 minutes, until a toothpick comes out with just a few moist crumbs.
  3. Cool the brownies in the pan so they set enough to slice cleanly.
  4. Drizzle caramel sauce over the top before cutting into squares, letting it settle slightly on the warm surface.

Notes

Pro tip: finely dice the apples for fewer watery pockets and a more brownie-like texture. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked brownies in a sealed container for up to 2 months; thaw in the fridge overnight. For a nut-free version, omit walnuts/pecans without changing the bake time.