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Apple Brownies

Apple brownies with tender apple pieces and cinnamon throughout, baked until the top turns golden brown and the center stays fudgy. A simple caramel drizzle finishes each square with a glossy, sweet layer.
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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
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking powder
  • 1 tsp baking powder
cinnamon
  • 1 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.25 tsp salt
unsalted butter
  • 0.5 cup unsalted butter, melted melted
granulated sugar
  • 1 cup granulated sugar
brown sugar
  • 0.5 cup brown sugar, packed packed
eggs
  • 2 eggs
vanilla extract
  • 1 tsp vanilla extract
apples
  • 2 cup apples, peeled and finely diced peeled and finely diced
walnuts or pecans
  • 0.5 cup walnuts or pecans, chopped optional
caramel sauce
  • 0.25 cup caramel sauce for caramel drizzle

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x13 baking pan so the brownies release cleanly.
Mix the dry and wet bases
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, and salt together 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 fully combined.
Fold, bake, and finish
  1. Fold the flour mixture into the wet mixture until just combined, keeping the batter thick with no dry streaks.
  2. Fold in diced apples and walnuts or pecans if using so the fruit pieces are evenly scattered.
  3. Spread the batter in the greased pan and bake for 30-35 minutes at 350F, until a toothpick comes out with just a few moist crumbs.
  4. Cool the brownies in the pan, then drizzle caramel sauce over the top before cutting into squares.

Notes

Pro tip: squeeze diced apples briefly in a clean towel if they look very wet, so the bars bake up dense instead of watery. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze for up to 2 months (wrap portions well). For a lighter twist, use half brown sugar and half granulated sugar if you prefer a slightly less sweet bar.