weekend, we bought some beautiful honeycrisp apples from the farmer’s
market. They have been sitting on the counter, looking all shiny and
pretty for the past few days. My dad loves apple pie, and now that it is
officially fall, I felt that I should bake him one.
the thought of making a pie crust on a Tuesday night didn’t excite me
— and the thought of using store bought crust for the first pie of the
year made me a bit sad. So, I made these apple brownies — and everyone was excited and no one was sad.
I clipped this recipe from the back of Living. I
often find my recipes on Pinterest and other recipe blogs, so I always
feel good when I bake something from a clipping or cookbook. It makes me
feel a bit old fashioned, a bit rustic, a bit more self-sufficient.
Plus, it helps with the “sticky keyboard” issues I often encounter.
brownies are a cinch to make — I whipped these brownies up even faster
than the chocolate version (dare I say these brownies are as delicious
as my super-fudgy chocolate version?!).
They are moist, tasty, and loaded with fall flavor. They have a flaky
crust, just like chocolate brownies, but are full of soft crumbs and
sweet apple chunks. Plus, these are super easy to slice and ea: no mess, no forks, no hassle – making them perfect for back to school bake sales.
I never understood the whole “bring-your-teacher-an-apple” phenomenon. Why do elementary teachers use the apple motif of everything?! After making these brownies, I finally understood. Bring some of these to class, and you will be the teacher’s pet. Guaranteed.
1 stick salted butter, melted and cooled, plus more for dish
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1 large egg
1/2 cup chopped walnuts
2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes (2 3/4 cups)
Preheat oven to 350 degrees with rack in center position. Generously butter an 8-by-11-inch baking dish.
Whisk together flour, cinnamon, baking powder, salt, and
baking soda in a medium bowl. In a separate bowl, beat together butter,
sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and
apples, and stir by hand until combined. Add flour mixture, and stir
until combined, about 30 seconds more.
Spread batter in pan, and bake until golden brown and
slightly firm, about 40 minutes. Let cool on a wire rack 30 minutes,
then cut into 12 bars.
Bars can be stored in an airtight container up to 5 days.
Adapted from Martha Stewart’s Living , October 2012