Apple Brownies

Thick, rich Apple Brownies with tart apples, pecans, and a buttery caramel glaze — a cozy fall dessert you’ll make again and again.

Course Dessert

Cuisine American

Keyword Caramel Apple Blondies

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 453kcal

Author Kathleen

Preheat oven to 350ºF (177ºC).
Line a 9x13 baking dish with doubled aluminum foil and a few inch overhang on both ends. Butter or spray lined the dish with nonstick cooking spray. (I prefer using a metal rather than glass dish for this but use whichever you like)
In a large bowl, stir together brown sugar (2 cups), melted butter (1 cup), eggs (2), and vanilla (2 teaspoons).
In a separate bowl, stir together flour (2 cups), baking powder (2 teaspoons), and salt (1/2 teaspoon). Add to brown sugar mixture and stir until combined. Stir in apples (2) and pecans (1 cup). Pour batter into prepared baking dish.
Bake in preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Meanwhile, prepare glaze. In a heavy-bottomed 2-quart saucepan, bring brown sugar (1/2 cup), butter (1/4 cup), and milk (3 tablespoons) to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.
Add vanilla (1 teaspoon) and powdered sugar (1 cup), and using a hand-held electric mixer beat on medium speed until smooth. Pout immediately over cooled blondies and sprinkle with pecans (1 cup).

Cut cleanly: For neat slices, chill the bars briefly after glazing. The caramel will firm up, and your knife will glide right through.
Upgrade with sea salt: A sprinkle of flaky sea salt over the caramel glaze turns these into salted caramel apple brownies—absolutely divine!
Storage tip: These stay moist for days thanks to the apples and brown sugar—just cover tightly and keep at room temperature.
Perfect texture: The key is not to overbake. Pull them out when a toothpick comes out mostly clean; they’ll finish setting as they cool.