Apple Brownies

This is the second recipe I've tried (not enough!) from Amy Traverso's beautiful new book, The Apple Lover's Cookbook, and it's as simple and lovely as the first one was.

In this book, Amy gives specific advice {and lists}on what kinds of apples to use in each recipe {but she does say that this one is 'extremely adaptable' ...).  I had already guessed that, and to be honest I wanted to use up some of the apples in my crisper. As it turned out, I had one from the correct list {a 'firm'sweet' Golden Delicious} and one from  Column C {a 'tender-tart' Cortland} but that was all okay.  Other than that, and partly because I wasn't paying attention, I changed the recipe a tiny bit, using unsalted butter and little extra salt in the batter, leaving out the walnuts {I just forgot them, but I would definitely add them next time} and substituting a teaspoon of vanilla for the cinnamon. {I've been making a lot of spiced apple cakes this fall, and I was just in the mood for something different. I liked it!}

The only thing brownie-like about this recipe, in my humble opinion, is the shape {they're cut into bars} and the pan they're baked in{that hard-to-find-now-but-fortunately-I-have-one 11x7 inch brownie pan}. What it really gives you is a delicately flavored, light-as-air cake/bar cookie with a crackly top and edges, stuffed with soft, gooey apples, and that's even better than chocolate sometimes.  :)


Apple Brownies
adapted very slightly from The Apple Lover's Cookbook, by Amy Traverso
for 12 bar cookies

one stick (8 tablespoons) unsalted butter, melted and cooled, plus more for greasing the pan {I just used a little from the one stick}
1 cup granulated sugar
one large egg
1 cup all-purpose flour
1 teaspoon ground cinnamon {or 1 teaspoon vanilla, added with the apples}
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped walnuts
two large firm-sweet apples {such as Braeburn, Golden Delicious, Gravenstein, Honeycrisp, Jonagold, or Mutsu}, peeled, cored and cut into half-inch cubes {I cut mine smaller}

Preheat the oven to 350 degrees and set a rack in the middle position. Generously grease an 11x7 inch brownie pan with melted butter.

Using a mixer at high speed, beat together the melted butter, sugar and egg until the mixture is pale yellow, about 2 minutes. Meanwhile, whisk together the flour, cinnamon {if you're using it}, baking powder, salt and baking soda in a bowl or even a large measuring cup.

Add the walnuts and apples {and the vanilla, if you're using it} to the egg mixture and stir by hand until evenly combined. Then add the flour mixture and stir until combined.

Spread the batter into the prepared pan {it will make a thin layer, and there might not seem to be enough; just spread it as evenly as possible}, and bake until golden brown and lightly firm to the touch, 40 to 50 minutes.  Let cool on a rack for 30 minutes, then cut into 12 bars and transfer to a serving platter. {These are delicious warm from the oven, but easier to cut and a little less messy when they have set.}