"This is a warm, chewy apple dessert with a brownie-like texture. Served in a cast iron skillet, it's an impressive presentation, perfect for company. Serve with good quality vanilla ice cream." — MomZilla (Evin)
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eggs, lightly beaten
apples - peeled, cored and chopped
HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a description you said..."Imagine a blond brownie and an apple pie... they meet on a moonlit night in paris... they share a bottle of wine...They're chewy bar... like a butterscotch brownie kinda..." no truer words were ever written. The one addition I made was adding a 1/2 bag of Heath toffee chips to the batter. Just outstanding and rest assured, I'll be making these again.
I doubled this and made it in a 9x13 pan. We weren't fans.
Made this soon as it posted! Couldn't wait to try my new skillet! Very easy recipe and super tasty. Omitted the clove as family is not much for gingerbread flavor. Recipe has plenty of spice without. Used walnuts as had on hand. Served with homemade vanilla ice cream. Will use often. Great way to use up 3-4 apples that need eating up! ( EDIT: I have made this several times now and cut the spices in half. Much better and not so overpowering. I also have added dried cranberries on occasion - delicious!)
This is my recipe and I made it 2 nights ago and was short an egg - so I just used 1 and I liked it even better than the original version. If you like your brownies fudgy (like we do) then 1 egg is the way to go. It makes the batter stiff so I thinned it with a little milk.
I doubled this recipe because my cast iron skillet is GINORMOUS. I might not do that next time, only because I'm an impatient baker. (It's not a reflection of the recipe. If you want to double it, go nuts.) I only made two minor changes. I eliminated the pecans because I didn't have any and I just threw butter into the cast iron skillet, not really measuring. Other that a doubled recipe, those were the only changes. This did take an hour-twenty minutes to bake and I did have to cover it halfway through with foil. For a novice cast iron skillet user, this was cake for me and it used all pantry ingredients I had on hand. It turned out beautifully and the smell during baking was almost like.....apple-bready-custard. Thanks, Ev! NOTE: Don't double the recipe. HUGE mistake on my part. Just do a single recipe. You'll thank me.
I made this as is, but I agree that something was missing. I loved the taste with icecream, but I think that there was too much of the spices. Each one needed to be cut down a bit so the apple flavour could show through better.
Loved it!!!! Very Tasty! Made in a glass 9x9 and worked just as well.
I enjoyed this - unfortunately I was using fresh-grated nutmeg for the first time and totally underestimated how strong it would be. I did not add cloves and used wheat flour instead of white. I loved the texture and the apples in this. Next time I will cut the sugar back to 3/4 c and maybe use 1/2 tsp nutmeg.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Apple Brownie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 234
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