Apple Brownies

It’s apple-picking time which, of course, means apple recipes are all over the blogosphere.  Since I have a backlog of apple recipes myself, it was just a matter of picking out the most ap-peel-ing one to make.  (Sorry…)

I had been eyeing this recipe for apple brownies for a while, so apple brownies it was.  The recipe is super easy to throw together as long as you don’t mind hand chopping a couple of apples.  I liked that it made just a 9×9″ pan of them although I’m sure it would be easy enough to double.  Without any kids around, Roger and I would be eating piece after piece all by ourselves until it was gone no matter the size of the pan.  Thankfully, our daughter Amy visited this past weekend and helped make short work of the too tasty dessert!

I kept the original name of the recipe, but I think it’s somewhat of a misnomer.  The texture of the “brownies” is very tender and moist—more along the lines of cake rather than brownie.  So, if you’re looking for a firm-textured brownie that you can easily pick up in your hands, this is not the case here.  When they came out of the oven, all warm with their aroma of cinnamon and nutmeg, I was kicking myself that I hadn’t picked up some vanilla ice cream to go on top.  Next time!

So, you can call them apple brownies, apple bars, or apple squares.  I just call them wonderful.

One year ago:  Cinnamon Pillow Cookies aka Fat & Fluffy Snickerdoodles

Two years ago:  Pumpkin Blondies with Cinnamon Chips

Three years ago:  Marie Helene’s Apple Cake

Apple Brownies

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  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 large or 3 medium baking apples, finely chopped (I used McIntosh apples)


Preheat oven to 350o F.  Grease a 9×9″ inch baking pan.

In a medium-sized bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Set aside.

Cream butter with white and brown sugars.  Add egg and vanilla and beat mixture until fluffy.  Stir in apples until distributed in batter.  Stir the flour mixture into the wet mixture until just blended.  Spread the thick batter evenly in the prepared baking dish.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few tender crumbs clinging.

Source:   Adapted recipe from an

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