Q1: What apples are best for apple brownies?

Firm apples like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape when baked.

Q2: Can I double the recipe?

Yes, just bake in a 9×13 dish and increase baking time to about 45–50 minutes.

The top should be golden brown, and a toothpick should come out with a few moist crumbs (not wet batter).

Yes, walnuts work just as well.

They get their name from the chewy, dense texture similar to a blondie, but with apples instead of cocoa.

Chewy, cinnamon-spiced apple brownies loaded with fresh apples and toasted pecans. A cozy fall dessert bar perfect with ice cream.

Scale

1/2 cup salted butter, room temp

1 cup sugar

1 egg

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup chopped apples

1/2 cup toasted pecans

1. Preheat oven to 350℉.

2. Toast pecans until fragrant, then cool.

3. Peel, core, and chop apples into 1/2-inch chunks.

4. Cream butter and sugar, then add egg until fluffy.

5. Mix in flour, baking powder, salt, and cinnamon.

6. Fold in apples and pecans until combined.

7. Spread into buttered 8×8 pan.

8. Bake 30–45 minutes until golden.

9. Cool 15 minutes before slicing.

10. Cut into squares and serve.

Use firm apples for best results.

Double recipe in 9×13 pan, adjust bake time.

Store in airtight container for 3–5 days or freeze up to 2 months.

Keywords: apple brownies, apple dessert bars, cinnamon apple bars