I can't think of a more fall-like dessert than these apple brownies. This recipe calls for white whole wheat flour. White whole wheat flour has the same nutritional profile as regular whole wheat flour, but seems to yield a more tender brownie. Feel free to substitute regular whole wheat flour, all-purpose flour or my personal favorite, sprouted flour, for the white whole wheat in these brownies. Chopped pecans would also make a fine substitution for the walnuts in these brownies.
I like to use Granny Smith apples or another tart cooking apple in these brownies, but feel free to use whatever you have on hand.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 36 brownies
Ingredients:
- 1-3/4 cups firmly-packed light brown sugar
- 1 cup butter melted
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 2 cups peeled and chopped apples (Granny Smiths, McIntosh or any cooking apple)
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
Preparation:
- Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.
- Place the brown sugar, melted butter, eggs and vanilla extract in a large mixing bowl, and beat well.
- Dump the flours, baking powder and cinnamon on top. Stir until well-combined. Fold in the chopped apples, walnuts and chocolate chips.
- Bake 35 - 40 minutes or until golden brown around the edges. Let the brownies cool 15 minutes before cutting into squares.
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