Apple Brownies
Moist, chewy brownies infused with tart apples and crunchy pecans, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter Can be replaced with coconut oil or vegan butter.
- 2 cups brown sugar White sugar with molasses can be used as an alternative.
- 2 large eggs Flaxseed meal mixed with water or applesauce can be an egg-free option.
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Adding a dash of nutmeg can elevate flavors.
- ½ teaspoon salt
- 2 cups all-purpose flour Can be substituted with whole wheat or gluten-free flour blends.
- 1 cup diced tart apples Best to use tart varieties like Granny Smith.
- 1 cup chopped pecans Can substitute with walnuts or almonds.
Instructions
Preparation
- Start by ensuring your kitchen is clean and organized. Gather all your ingredients and tools—mixing bowls, measuring cups, a whisk, and a spatula.
- Set your oven to preheat at 350°F (175°C).
- Grease a 9x13 inch baking dish with butter or cooking spray.
- In a large bowl, melt your 1 cup of unsalted butter. Allow to cool slightly.
- Add 2 cups of brown sugar to the melted butter and stir until well combined until smooth and glossy.
- Mix in 2 large eggs and 2 teaspoons of vanilla extract until blended.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in 1 cup of diced tart apples and 1 cup of chopped pecans to ensure even distribution.
Baking
- Spread the batter evenly in the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the brownies cool before cutting them into squares.
Notes
Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for about a week. For longer storage, freeze for up to 3 months and let thaw at room temperature.