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Apple Brownies

Apple brownies with cinnamon-apple pieces baked into a dense, fudgy bar and topped with caramel. The 9x13 bake yields a golden-brown crumb that stays moist with a toothpick test.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
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 and mix-ins
  • 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)
Topping
  • 1 Caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking pan, leaving a thin even coat on the corners and edges.
Mix dry and wet
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl until the spices are evenly distributed.
  2. Whisk melted unsalted butter and granulated sugar with brown sugar until smooth, then mix in eggs and vanilla extract until the batter looks glossy and uniform.
Combine and bake
  1. Fold the flour mixture into the wet ingredients until just combined, stopping when no dry streaks remain.
  2. Fold in finely diced apples and walnuts or pecans if using, distributing the fruit throughout the batter.
  3. Spread the batter in the prepared 9x13 pan and bake for 30-35 minutes at 350F, until a toothpick comes out with just a few moist crumbs.
Finish
  1. Cool in the pan until easier to cut, then drizzle caramel sauce across the top before slicing into squares.

Notes

Pro tip: dice the apples very finely so they bake into tender, evenly distributed pockets without pooling moisture. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days. Freezing is yes—wrap bars individually and freeze up to 2 months. For a lighter option, use salted butter and reduce the added salt by 1/8 tsp.