Description
Deliciously chewy and sweet apple brownies featuring tender chopped apples and toasted pecans baked to perfection in a buttery, cinnamon-spiced batter. These easy-to-make brownies offer a comforting dessert with a moist and fudgy texture, ideal for family gatherings or cozy afternoons.
Ingredients
Scale
Brownie Batter
- 1/2 cup (112 g) salted butter, room temperature
- 1 cup (200 g) sugar
- 1 large egg
- 1 cup (133 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
Mix-ins
- 1 cup (100 g) chopped apple pieces (peeled, cored, diced ½-inch to ¾-inch)
- ½ cup (53 g) toasted pecan pieces
Instructions
- Prepare Pan and Apples: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. Peel, core, and dice the apples into ½-inch to ¾-inch pieces to ensure even baking and juicy bursts in the brownies.
- Cream Butter and Sugar: In a large bowl, use a mixer or spoon to cream the softened salted butter and sugar together until the mixture becomes light, fluffy, and pale in color, which helps create a tender brownie texture.
- Add Egg: Beat in the large egg fully until the mixture is smooth and well combined, ensuring proper binding of ingredients for a chewy consistency.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and ¼ teaspoon of ground cinnamon to evenly distribute the leavening and spices throughout the batter.
- Mix Batter: Gradually fold the sifted dry ingredient mixture into the wet batter until just combined to avoid overmixing, which can make brownies tough. Gently fold in the chopped apples and toasted pecan pieces to evenly incorporate these flavorful additions without breaking them down.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake for 35-45 minutes until the edges turn golden brown and a toothpick inserted into the center comes out with moist crumbs, indicating a perfect chewy center.
- Cool and Serve: Remove the pan from the oven and allow the apple brownies to cool completely in the pan on a wire rack, about 2-3 hours. For easier slicing and an optimal fudgy texture, chill in the refrigerator for 1-2 hours. Lift using the parchment paper overhang, slice into squares, and serve.
Notes
- Peeling apples is recommended to avoid tough skins in the brownies but can be left on for extra texture.
- Be careful not to overmix the batter to maintain a tender brownie texture.
- Chilling the brownies after cooling helps achieve cleaner cuts and a richer fudgy consistency.
- Toasted pecans add a delightful crunch but can be substituted with walnuts or omitted for nut-free versions.
- These brownies keep well refrigerated in an airtight container for up to 4 days and freeze well for up to 2 months.
