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Apple Brownies
December 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!

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