"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." — BakerJim
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apples - peeled, cored and thinly sliced
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!
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.
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!
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.
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!
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.
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.
These were absolutely delicious! It is more like a cake than a brownie, but it was SO MOIST because of all the apples. THe texture was great too because of the sliced apples. I definately recommend following the recipe and slicing the apples instead of chopping them. I used 3 different kinds of apples, granny smith, jonagold, and golden delicious. I'm going to double this recipe, put it in a 13x9" pan and take it to some holiday get-togethers. The last one I took it to, it was gone in a flash!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 104
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