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Apple Brownies

Apple brownies with warm cinnamon-apple pieces are baked into dense, fudgy bars with a tender crumb. A caramel drizzle finishes the top for a rich finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 260
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
Mix-ins and finish
  • 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
 

Prepare and preheat
  1. Preheat the oven to 350F and grease a 9x13 baking pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl.
Mix the wet ingredients
  1. Whisk melted unsalted butter and both sugars until smooth, then add eggs and vanilla extract and mix until fully combined.
Combine and add apples
  1. Fold the flour mixture into the wet mixture just until combined, keeping the batter thick.
  2. Fold in diced apples and walnuts or pecans if using until the pieces are evenly distributed throughout the batter.
Bake and finish
  1. Spread the batter into the prepared 9x13 pan and bake at 350F for 30-35 minutes, until a toothpick comes out with just a few moist crumbs.
  2. Cool the brownies in the pan, then drizzle caramel sauce over the top before cutting into 16 squares.

Notes

Pro tip: keep the apples finely diced so they bake through without watering down the batter. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; rewarm briefly if you like. Freezing works well for up to 2 months—thaw in the fridge overnight. For a nut-free swap, use extra apples instead of walnuts/pecans.