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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

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  • 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.

  • Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Partner Tip

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

Nutrition Facts

227 calories; 11.5 g total fat; 36 mg cholesterol; 177 mg sodium. 30.3 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (397)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2007
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! Read More
(319)

Most helpful critical review

Rating: 2 stars
11/05/2009
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. Read More
(102)
496 Ratings
  • 5 star values: 304
  • 4 star values: 136
  • 3 star values: 35
  • 2 star values: 15
  • 1 star values: 6
Rating: 5 stars
05/18/2007
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! Read More
(319)
Rating: 5 stars
05/18/2007
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! Read More
(319)
Rating: 5 stars
02/13/2005
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! Read More
(285)
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Rating: 4 stars
09/28/2006
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. Read More
(159)
Rating: 2 stars
11/05/2009
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. Read More
(102)
Rating: 5 stars
12/14/2011
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! Read More
(99)
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Rating: 5 stars
09/25/2007
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! Read More
(79)
Rating: 4 stars
11/29/2006
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. Read More
(57)
Rating: 4 stars
09/19/2006
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. Read More
(38)
Rating: 5 stars
11/06/2006
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! Read More
(37)