Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of apple will work in this recipe, which was developed by John Bunker's friend Amy Traverso. Recipe adapted from " The Apple Lover's Cookbook," by Amy Traverso.
Bars can be stored in an airtight container up to 5 days.
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Rating: 5 stars
Great flavor. I used bread flour because I needed to use it and the higher gluten factor would not really make any difference. Used 9x9 pan 35 minutes. After peeling and coring the apples were 11ounces. I chopped in my cruisinart which made it super simple.
how much is one stick of butter ..in terms of ounces or cups
its a brownie! i altered the recipe. i used half light brown sugar and half raw turbinado sugar. i used a small egg instead of a large egg. i added a teaspoon of vanilla. i add more add than i should. instead of walnuts, i used chopped hazelnuts.i used self rising flour and negated the need for baking soda and baking powder. it came out fantastic. i love this recipe. next time i am going to substitute the butter with olive oil. that should stiffen it.
Rating: 4 stars
These were great regardless of whether officially brownie or cake. I split the sugar into 1/2 cup white 1/2 cup brown and did think it was a tad sweet so would cut further next time. I also added 1/4 tsp vanilla, and used toasted pecans instead. really wonderful aroma and taste of fall. Super easy, toddler helped. Would make again.
Easy to make with the kiddo. A little too sweet, I'd cut the sugar in half next time. I also used raisins instead of walnuts (my kids hate nuts) and that was a tasty modification.
Rating: 5 stars
We love these, but call them "Apple Blondies." A great fall recipe.
It's very good, but more like apple cake than brownies. We do not have an 8 x 11 pan, so used a 7 x 11, which may be why it is more cake-like. I might add another 1/2 teaspoon of cinnamon next time. A nice way to use apples off our tree.
i made a gluten free version with macoun apples and loved them. The top was crusty like a brownie and the inside was soft but held together. I served it with a drizzle of caramel sauce. Yum!
Here are my GF modifications.
1. Replace 1c flour with 1c of all-purpose GF flour mix
2. Replace 1c sugar with 1/3c sugar and 1/2c brown sugar, packed.
Will make these again.
I agree, the title is a bit misleading - I made these and they tasted more like apple cake, because they weren't as thick as brownies. They were pretty crumbly, so I put them in the freezer, which made them a lot easier to eat and much more brownie-like. They tasted fine, but I probably wouldn't make these again.
While not really brownies, per se, they sure are delicious! A perfect way to showcase the best apples of the season, and the walnuts lend a fantastic crunch to each bite. Awesome recipe, and very easy too. My toddler loved helping to make these!