Print

Moist Apple Brownies with Cinnamon Swirl and Maple Glaze

A single square of moist, dark apple brownies topped with a thick white glaze, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these thick, chewy apple brownies, which are a great alternative to apple pie. They feature tart apple bits, warm cinnamon, and an optional sweet maple glaze, making them perfect for fall baking or your next potluck.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1 cup peeled, cored, and finely diced tart apples (like Granny Smith)
  • 1/2 cup chopped pecans (optional)
  • For Cinnamon Swirl: 1/4 cup brown sugar, 1 teaspoon cinnamon
  • For Maple Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1 tablespoon pure maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and both sugars until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the diced apples and optional pecans.
  7. Prepare the cinnamon swirl: In a small bowl, mix the 1/4 cup brown sugar and 1 teaspoon cinnamon.
  8. Spread about two-thirds of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. The edges should look set.
  10. Let the brownies cool completely in the pan on a wire rack.
  11. If using the glaze, whisk together the powdered sugar, milk, and maple syrup until smooth. Drizzle over the cooled brownies.
  12. Once cooled, lift the brownies out using the parchment overhang and cut into squares.

Notes

  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast against the sweet batter.
  • For a chewier texture, slightly underbake them by a minute or two.
  • If you skip the maple glaze, these are still delicious as simple apple dessert bars.

Nutrition

Find it online: https://yumdrizzle.com/apple-brownies-recipe-moist-cinnamon-swirl/