Apple Cinnamon Recipes Baking – Easy Apple Brownies

Apple Brownies are one of fall’s best-kept secrets — a cozy, cinnamon-scented dessert with the chewy texture of a blondie and the juicy sweetness of baked apples in every bite. Despite the name, these bars aren’t chocolate-based like traditional brownies. Instead, they’re golden and buttery, almost like apple blondies, and absolutely perfect for crisp autumn days.

Studded with chopped apples and spiced with cinnamon and nutmeg, apple brownies are quick to prepare and ideal for potlucks, lunchboxes, or an afternoon treat with tea or cider. With a shiny, crackly top and a soft, chewy center, they strike the perfect balance between comforting and craveable.

This is the kind of recipe you’ll come back to year after year when apple season rolls around.

Ingredients Overview

Here’s what goes into these simple and satisfying apple brownies:

• All-Purpose Flour: Provides structure and chew. Avoid overmixing to keep the bars tender.

• Butter: Melted butter gives these bars richness and helps achieve that slightly crispy top.

• Granulated Sugar: Sweetens the bars and helps with that signature shiny top crust.

• Brown Sugar: Adds moisture and a deep, caramel-like flavor that complements the apples beautifully.

• Eggs: Bind the ingredients together and give the brownies lift and structure.

• Vanilla Extract: Enhances the sweetness and depth of flavor.

• Apples: The star ingredient. Use firm, tart-sweet varieties like Granny Smith, Honeycrisp, or Pink Lady. Peel and dice for even baking.

• Cinnamon & Nutmeg: Classic fall spices that warm up the flavor.

• Salt: Balances the sweetness and enhances the other flavors.

Optional Add-Ins:

• Chopped walnuts or pecans for crunch

• Raisins or dried cranberries for extra autumn flavor

• A pinch of ground ginger or cloves for spicier warmth

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch or 9×9-inch square baking pan with parchment paper for easy removal.

2. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until fully combined.

3. Add Dry Ingredients

Stir in the flour, cinnamon, nutmeg, and salt. Mix just until no dry spots remain. The batter will be thick.

4. Fold in Apples

Gently fold in the chopped apples (and nuts or raisins, if using). The batter should be chunky and dense with fruit.

5. Bake

Spread the batter evenly into the prepared pan. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

6. Cool and Slice

Let the apple brownies cool in the pan for at least 20 minutes before slicing. They’ll continue to set as they cool.

Tips, Variations & Substitutions

• Apple Texture Tip: Dice apples finely for a uniform texture or slightly larger for visible fruit chunks.

• Make It Vegan: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and plant-based butter.

• Use Whole Wheat Flour: Substitute half the all-purpose flour for whole wheat to add nuttiness and fiber.

• Add a Glaze: Drizzle a simple vanilla or maple glaze over cooled bars for an extra finish.

• Make a Double Batch: Use a 9×13-inch pan and bake for 40–45 minutes.

Serving Ideas & Occasions

These bars are perfect for:

• Fall bake sales

• Thanksgiving dessert tables

• Lunchbox treats

• Afternoon coffee or tea

• Easy weeknight baking

Serve with:

• A scoop of vanilla ice cream

• A drizzle of warm caramel sauce

• A mug of hot apple cider or chai tea

They’re rustic, satisfying, and incredibly versatile.

Nutritional & Health Notes

These apple brownies are rich in flavor but made with simple pantry staples and real fruit.

• Calories: ~230–260 per bar (based on 16 bars)

• Sugar: Mostly from granulated sugar and apples

• Fats: From butter and eggs

• Fiber: From apples and optional whole wheat flour or nuts

Ways to lighten:

• Use less sugar (cut back by ¼ cup without sacrificing texture)

• Swap half the butter for applesauce

• Add flaxseed meal for extra fiber

FAQs

Q1: Can I use applesauce instead of chopped apples?

You can swap in a portion (up to ½ cup) of applesauce for extra moisture, but don’t eliminate the chopped apples — they provide essential texture and flavor.

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Q2: Do I need to peel the apples?

It’s recommended. Peeling ensures a softer, more uniform texture. If you prefer a rustic feel, you can leave the peels on — just chop finely.

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Q3: Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend designed for baking. Make sure your other ingredients (like vanilla extract) are certified gluten-free if needed.

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Q4: How should I store leftovers?

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Let them come to room temp before serving, or microwave for 10 seconds to re-soften.

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Q5: Can I freeze apple brownies?

Absolutely. Wrap tightly and freeze for up to 2 months. Thaw at room temperature or microwave individual slices.

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Q6: Can I use other fruits?

Yes. Pears work well as a substitute. You can also mix in a few cranberries or chopped dates for seasonal variations.

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Q7: Why are they called “brownies” if there’s no chocolate?

Great question! The term “brownie” here refers more to the bar shape and dense, moist texture — not the chocolate content. Think of these as apple blondies, or fruity dessert bars.

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