Apple Brownies

These aren’t chocolate brownies at all. Apple brownies are their own thing: a dense, chewy bar loaded with chopped fresh apples, nuts, and cinnamon. The texture is somewhere between a blondie and a fruit cake, with soft apple pieces scattered through a buttery, spiced batter.

The apples release moisture as they bake, which keeps the bars from drying out during the 40-minute bake time. That extra juice is what gives them their signature chewiness rather than a cakey crumb.

Chop the apples into small, even pieces. Large chunks won’t cook through in time and leave raw, crunchy spots in the middle of the bar.

Kitchen Tips

• Use a firm baking apple like Granny Smith or Honeycrisp. Soft varieties like McIntosh will turn to mush
• Don’t peel the apples. The skin adds color, fiber, and a bit of chew
• The batter will be thick and stiff. That’s normal since there’s no milk or liquid besides the eggs
• Test with a toothpick at 40 minutes. The apple moisture can make the center look undone even when it’s ready

Variations

• Add a handful of raisins or dried cranberries with the apples
• Drizzle with a powdered sugar glaze after cooling for a prettier finish
• Stir in a pinch of nutmeg or allspice alongside the cinnamon for a warmer spice profile