I’ll keep this short and sweet… these brownies are to.die.for.
I whipped these puppies up one Sunday morning and enjoyed them all day and all week. Because they have apples in them, they are totally okay to have for breakfast. I promise. Any type of fruit in a brownie automatically qualifies the brownie as a breakfast item. I don’t know if you knew that, but it’s true. It is written.
They are moist, sweet, and have SO much flavor. These brownies are perfect for a chilly October night following a warm bowl of chicken and corn chowder. Sounds like an A-okay evening to me!
Make these soon! You’ll love them!
Apple Brownies (from Martha Stewart Living Magazine, October Issue)
1 stick salted butter, melted then cooled
1 cup all- purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup granulated sugar
1/2 cup chopped walnuts
2 large, sweet apples, cored and diced into cubes
Preheat oven to 350 degrees. Butter an 8×11 baking dish (I used 9×13). Whisk together flour, cinnamon, baking powder, salt, and baking soda. Set aside.
Beat together butter, sugar, and egg using an electric mixer until pale, about 2 minutes. Mix in the apples and walnuts and stir by hand until combined. Mix in the flour mixture until combined, about 30 seconds.
Spread the batter into the pan and bake for 30-40 minutes or until golden brown and slightly firm. Cool on a wire rack for 30 minutes then slice into bars.