Apple Brownies Toasted Pecans

There is something about these apple brownies that makes them a cozy favorite on chilly afternoons. Every bite brings soft apple chunks tucked inside a golden, chewy base with the scent of cinnamon swirling through the air. I find myself making these again and again, especially when apples are abundant and a quick homemade treat is in order.

I first mixed these up after an apple-picking trip with my nephews. We finished the entire pan before the afternoon was done and now it is a go-to comfort dessert at our house.

Ingredients

• Butter: At room temperature keeps the brownies moist and flavorful so use a fresh block for the best texture
• Sugar: Provides that signature sweetness and gives you those crisp brownie edges
• Egg: Acts as the binder holding everything together warmly
• All purpose flour: Gives the brownies their classic chewy body
• Baking powder: Helps these rise gently and stay tender in the middle
• Salt: Balances out the sweetness and boosts flavor throughout
• Cinnamon: Gently perfumes the brownies and makes your kitchen smell heavenly
• Tart apple pieces: Keep every bite juicy and bright plus firm eating apples like Granny Smith or Honeycrisp hold their shape nicely
• Toasted pecan pieces: Add a rustic crunch and toasting first really elevates their nutty flavor

Instructions

Toast the Nuts:

Pour the pecan pieces into a small dry pan and stir over medium heat for four to six minutes until deepened in color and fragrant then move aside to cool

Prep the Apples:

Peel core and chop apples into half-inch cubes making sure the pieces are not too large or they will create soggy pockets

Cream Butter and Sugar:

In a large mixing bowl beat together butter and sugar until light and airy which usually takes three to four minutes for a fluffy mixture

Add the Egg:

Crack in the egg and beat well until the mix is even lighter in color and texture

Incorporate Dry Ingredients:

Sprinkle the flour baking powder salt and cinnamon over the creamed base and stir gently by hand or with a paddle just until no streaks remain

Fold in Apples and Pecans:

Scrape down the bowl then mix in the apple cubes and cooled pecans making sure they are evenly distributed in the sticky batter

Spread into Pan:

Transfer the batter into a buttered or parchment-lined eight-inch square pan then press gently with a spatula to even out the top

Bake and Cool:

Set the pan into a 350 degree oven and bake for about thirty five minutes until the crust is golden and a toothpick comes out with just a few crumbs let the brownies cool for fifteen minutes before removing or slicing

Serve and Enjoy:

Cut into squares and serve plain or with a generous scoop of your favorite ice cream

Cinnamon is my favorite flavor here and always reminds me of autumn baking days when my whole family takes over the kitchen sharing stories and sneaking bites before dessert time. The first time I served these at a family gathering everyone fought over the corner pieces.

Storage and Leftover Tips

Once completely cooled store these brownies in an airtight container on the counter for up to three days or refrigerate them to stretch their shelf life. They reheat beautifully in a warm oven or microwave. Wrapped individually they make a quick grab and go treat for busy mornings.

Easy Ingredient Swaps

Try using walnuts instead of pecans if you prefer or leave the nuts out entirely if allergies are a concern. If you want to add extra warmth swap half the cinnamon for nutmeg or apple pie spice. Whole wheat flour also works if you’re looking for a heartier texture.

Perfect Ways to Serve This

Nothing beats serving apple brownies warm with a little whipped cream or a scoop of ice cream melting on top. A drizzle of caramel sauce creates an extra special weekend dessert. For fall gatherings cut them into smaller squares and watch them disappear fast on a platter.

Bake these apple brownies with care and they’ll be a comforting treat that brings everyone to the kitchen. Let them cool and enjoy those golden edges for the perfect finish.

Recipe Q&A

→ Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Add a pinch of extra salt to balance the flavors if you do.

→ What type of apples work best?

Firm varieties like Granny Smith or Honeycrisp provide a pleasant tartness and hold their shape when baked.

→ Is it necessary to toast the pecans?

Toasting the pecans enhances their flavor and adds a great crunchy texture to the bars.

→ Can I substitute walnuts for pecans?

Yes, walnuts can be substituted, but they will change the flavor and texture slightly. Both nuts work well.

→ How do I know when they are done baking?

The brownies are ready when the top is golden and a toothpick in the center comes out mostly clean.