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Apple Brownies

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Recipe photo courtesy of Gabriela Herman

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.

Source: Martha Stewart Living, October 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Bars can be stored in an airtight container up to 5 days.

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  • chaoschef
    24 OCT, 2014
    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.
    Reply
    • EricVRodgers
      10 OCT, 2016
      Great tips on the modifications. (I'm also the type to add extra vanilla!) I think 1/4 cup of finely ground oats would be another way to firm these up, and a dash of nutmeg could balance out some of the sweetness.
  • diyaraja
    22 DEC, 2014
    how much is one stick of butter ..in terms of ounces or cups
    Reply
  • tessga
    1 DEC, 2013
    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.
    Reply
  • edunaway
    23 OCT, 2013
    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.
    Reply
  • Fireflyjh30
    13 SEP, 2013
    We love these, but call them "Apple Blondies." A great fall recipe.
    Reply
  • momcares4cats
    22 OCT, 2012
    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.
    Reply
  • elascher
    19 OCT, 2012
    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.
    Reply
  • ragamuffyn
    1 OCT, 2012
    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.
    Reply
  • heartboston
    20 SEP, 2012
    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!
    Reply

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