Sweet Sunday- Apple Brownies
October 28, 2012 § Leave a comment
Another Martha Stewart favorite. I know- my last few recipes have been rather unadventurous and I’ve stuck to them quite exactly. I guess this is just the first year I’ve done fall treats that are outside of the box, aka aren’t just pumpkin pies. I did do something very not-me today; I put on my Royal Crest Dairy order their pre-made ginger molasses cookie dough. Apparently it’s pretty darn good and sells out FAST, so I put aside the homemade component and ordered myself a roll! I actually considered making my own version of ginger molasses cookies, but after speaking with my co-worker who informed me that the molasses we buy in the store in Colorado is nothing compared to real molasses from Kentucky, I’ve decided not to try it.
These are fantastic, by the way.
I was afraid these would be a little dry, especially since I’m at altitude, so I added 2 tbsp of water. I also substituted 1/2 cup of the sugar with agave nectar and the flour with gluten free all purpose flour (which is a slightly healthier option as well).
- 1 stick salted butter, melted and cooled, plus more for dish
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon (I also added a sprinkle of ginger and nutmeg- couldn’t help myself)
- 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 (I dislike nuts, so I left the walnuts out)
- 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.