Apple Brownies

brownies yum

These fruit-filled bars are a work in progress for me. I’m still having trouble getting them out of the pan! The recipe is worth sharing anyway, however, because they are so very satisfying to eat. And they will make your kitchen smell divine when they are in the oven.

The recipe comes from Lois Brown of South Deerfield, Massachusetts, a friend of my own dear friend Pam Gerry. I have also tried a version of these brownies in which one grates the apples instead of slicing them, but I like the consistency better this way.

You can see me make the bars in the video below. Happy apple season, all!

The Brownies


1 cup (2 sticks) melted sweet butter
6 medium apples, peeled, cored and cut into slices (about 4 cups of slices)
2 cups sugar
2 eggs. beaten
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups flour


Preheat the oven to 350 degrees. Generously grease and flour a 9-by-13-inch pan.

Stir together the melted butter and the sugar, followed by the apples. Mix in the eggs, stirring well to incorporate; then add the baking soda, the baking powder, the salt, and the cinnamon. Stir in the flour, and pour the apple-y batter into the prepared pan.

Bake until a toothpick inserted into the center of the brownies comes out clean (watch out for apples; if you put the toothpick in a hot apple it will always come out wet!), about 45 minutes. Don’t cook them for more than 50 minutes in any case. Makes about 24 brownies, depending on how big you cut them.

(You may also cut this recipe in half and bake the brownies in an 8-by-8-inch pan. In that case the cooking time may go down to 35 to 45 minutes.)

Here’s the video:

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9 Responses to “Apple Brownies”

  1. Jean says:

    I can imagine baking smells heavenly!

  2. tinkyweisblat says:

    You’ve said a mouthful, Jean. Heavenly indeed.

  3. Hi Tinky,

    The apple “Brownies” look delicious. I will definitely try them. Why do you call them Brownies? I was expecting some chocolate in the recipe, since I associate Brownies with chocolate?


  4. tinkyweisblat says:

    Adelaide–Interesting question. I call them brownies for two reasons. First, that’s the name the woman from whom the recipe came gave them! Second, I think the term implies something brown rather than just something made with chocolate; I love to make butterscotch brownies. Thank you for taking the time to comment.

  5. Grad says:

    I do so love autumn and apple season. I hope to get up to the Georgia mountains next weekend to pick some. This sounds like an interesting way to use them. Seriously, can you possibly go wrong with butter, cinnamon and apples? Baked no less?

  6. Deb says:

    Just watched it; can’t wait to try them!

  7. tinkyweisblat says:

    You will enjoy them, Deb. And Grad, so very true. THE BEST FLAVORS!

  8. Peter says:

    I have had these apple brownies! I had one (maybe two, maybe three…) and they were delicious. Okay, I overindulged, but they were irresistibly healthy (like I cared) and so, so tasty. Thinking back over some of your hallmark desserts that have lodged in my brain and cry out to be reconfirmed (“Yes, that really was an astonishing apple cranberry cobbler!”) there is the apple spice cake you used to make for my birthday. It looked rather like a student’s model of a volcano with a mountain of cake and an overflowing lava frosting. It was definitely what every child secretly wished volcanoes were all about. Lava was supposed to be gooey, sticky, sweet and heavenly flavored. In fact I’m quite certain the Pompeiians would have succumbed to overindulgence, if you’d been in charge of Vesuvius. Your cake was sinfully delicious and a very good reason to reconsider and discard the notion of sharing. At any rate it dawns on me that with the confections you’ve produced, why not revisit your caramels and such, add a indecipherable hint of pumpkin pie spices (apparently this can lure the most intransigent chocolate lover – they cannot resist) and produce an autumnal caramelized apple brownie? You could do it – you’d knock it out of the park, as they say, and I’m a big Caramels fan. Tinky, you’re on the cusp of a swoon-worthy dessert. Go Caramels! Also: rename the brownie Inscrutable Seduction Petit Four. Or the Delilah-Gives-Samson-a-Buzzcut-and-He’s-Still-Happy Squares.

  9. tinkyweisblat says:

    I also love caramel, Peter, so I will see what I can do–although it may take me until next year. Your new names are perhaps a tad over the top, but as I always say, WHAT’S WRONG WITH THAT?