Apple Brownies Recipe -
Apple Brownies Recipe
  • READY IN 1 hr

Apple Brownies

Recipe by  

"This was my Mom's recipe. Easy and quick to make. Apples and walnuts are packed into a cinnamon spiced blonde brownie. Always a hit when I bring it to parties. Very moist and great to make in the fall when apples are plentiful."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
  3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 18, 2007

I won't worry about whether this is a "brownie" or not because these moist bars are SO delicious! I'm glad to have found this recipe, it's one I've been looking for after tasting them at a potluck a while back. My husband would eat the entire pan! I chopped the apples rather than sliced, they distribute through the batter better in smaller pieces. I don't melt the butter, Ijust cream it with the sugar and beat in the egg. Don't be scared if the batter is stiff and it seems like it is mostly apples, that's how it is supposed to be and it will turn out fine. Also, when you take them out of the oven, sprinkle cinnamon sugar generously over the top...HEAVENLY!

Most Helpful Critical Review
Nov 05, 2009

The misleadiing name alone makes this very disappointing because, unlike other reviewers, it DID matter to me whether or not these were brownies. I wanted these for a work function, where dealing with a too moist cake that doesn't stay in one piece wasn't an option. While the flavor is good, there's a fine line between being pleasantly moist and so moist it falls apart and borders on soggy. I would call this an "excessively moist" apple cake, not an apple brownie.

Feb 13, 2005

I have made this recipe several times and it is a sure hit! Just had a few suggestions/modifications as follows: add 1 t vanilla, 1/2 t nutmeg, cut the apples (granny smith) into chunks instead of slices. Also top the batter with 3 T. softened butter, 1/3 brown sugar and 1/2 t cinnamon mixed together until crumbly. For me, it seemed to take closer to an hour to bake it Vs the 35 minutes stated in the recipe. Baker Jim, this is a wonderful recipe and thanks for sharing it with us!

Sep 28, 2006

This recipe definitely has merit! I found several of the reviews helpful in preparation for trying out the brownies. I creamed the butter with the sugar and eggs, added 1 t. vanilla, cut the apples to 2 (really 1 1/2 because mine were large), diced the apples and added them last to mixture. I also used the topping of butter, br. sugar and cinnamon (spread the butter then sprinkler with sugar/cinnamon mixture) and baked for 45 minutes. They turned out pretty moist, but have a delicious flavor; by no means a flop! I think cutting the apples to 1 cup or so(diced) might be key in getting more of a bar/brownie consistency that can be held in hand. I will make these again, I'm sure.

Sep 25, 2007

Absolutely delicious! I doubled the recipe and baked it in a 9X13 pan. I also left out the nuts and added a cup of mini chocolate chips. Because it was doubled I baked it for close to an hour. Will definitely make again!

Dec 14, 2011

Found a solution for the more like a brownie version. I followed this recipe with a few minor adjustments - doubled the batch, 2.5 medium Granny Smith apples, a teaspoon of nutmeg and some dried cherries (about a half cup). I too as many others had to increase the backing time to 55-60 minutes. Started check at 45 minutes and the toothpick came out wet even at 60 minutes. But, after the dish sat over night, it did come out a bit more sturdy but still more like a cobbler than a brownie. Second try hit the mark. Creamed the butter with the sugar instead of melting. Added the eggs, dry ingredients and the apples and cherries last after combining all the others. This turns out more like a dough than a batter and baked for 35 minutes. Worked like a charm. Apple brownies that are sill moist but cut like a brownie. My test subjects liked both and I can use either depending on how I want to serve them. Happy baking!

Nov 29, 2006

these are very good and am sure that they are even more moist with a deeper flavor the next day. I browned the butter slightly to give it a more caramel flavor, and added 1 tsp. vanilla, upped the salt to 1/2 tsp, and subbed tsp. apple pie spice for cinnamon. thanks for the super easy recipe that was a great way to get rid of 3 lonely apples.

Sep 19, 2006

Good, but I doubled the recipe to make a 9X13 pan and it actually tasted too buttery and not apple-y enough for me. It was even a little greasy. May try again and sub applesauce for 1/2 the butter.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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