These spiced apple brownies are studded with tender chunks of apples and pecans, and the caramel drizzle bakes right into the brownies for a chewy bite you’ll crave all fall long.
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“Made these last week for a little party and they were devoured in minutes – the perfect fall treat!” -Ashley B., FoodieCrush reader
Skip the Chocolate This Fall and Make Your Brownies with Apple!
I’m a total brownie nut. If I could have either cake, cookies, or any other sweet treat, brownies would win every time.
I’v already found the perfect brownie recipe that turns out supremely moist and fudgy every time, but this is the first time I’ve played around with a non-chocolate brownie.
Gasp. A brownie without chocolate? Don’t worry, I substituted it with caramel and I think you’ll be verrrry pleased with the gooey results.
These apple brownies have the chewy edges and soft centers of classic brownies, with the flavor of your favorite caramel apple pie. They’re utterly addictive and perfect for fall.
Heidi’s Tips for Recipe Success
- Use a good quality, preferably organic, sweet apples. The apple flavor is meant to shine so using the best fruit is essential. I used Honeycrisp apples in my version.
- Don’t panic! The brownie batter is meant to be on the dry side. The dry mixture is a bit crumbly on the outset to compensate for the moisture released from the apples to create a moist brownie base.
- If you want really straight cuts for your brownies, cool in the fridge for 30 minutes or so to get the best edges. If you’re not too particular, go ahead and follow the directions below. Or if you just can’t take it, eat them straight from the pan. I won’t judge.
Grab These Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Butter — I prefer using salted butter to balance out the sweetness from the caramel.
- All-purpose flour — You might be able to get away with using a gluten-free all-purpose flour alternative since brownies are meant to be slightly dense and chewy.
- Spices — Ground cinnamon and nutmeg add lots of fall flavor to these brownies.
- Leavening agents — You’ll need both baking soda and baking powder for this recipe.
- Granulated sugar — Since we’re using actual caramel candies in the brownies, I didn’t feel the need to add brown sugar (which has a subtly caramel-like flavor).
- Egg — Binds the batter together.
- Pecans — If pecans aren’t your thing, go ahead and sub walnuts. Toasting the nuts before would bring out an even more earthy taste.
- Apples — Choose a good baking apple that will hold its shape after baking. I used sweet Honeycrisps, but Granny Smith or another favorite apple will work.
- Soft caramel candies — Look for the kind that are sold individually wrapped and that are soft and squishy to touch. Avoid hard caramel candies that you have to suck on for ages to dissolve in your mouth.
4 Simple Steps to Making Caramel Apple Brownies
- Combine the dry ingredients. Always do this separately so the spices and leavening agents mix evenly into the flour.
- Whisk together the wet ingredients. You’ll want to beat together the sugar, egg, and butter for a couple minutes until the mixture becomes light and creamy. Then, fold in the chopped apples and pecans.
- Melt the caramel candies. Take them out of their wrappers first, then heat gently in the microwave (or in a heat-proof bowl set over simmering water) to melt.
- Bake until golden. Spread the apple brownie batter into a lined 9×9-inch baking dish and top with the melted caramel. As the brownies bake, the caramel will seep into them and infuse them with flavor.
Heidi’s Tip: If you want the flavor of caramel for a topper but are looking for something a little smoother you could top with a store-bought caramel coating rather than the melted candies. However, it won’t set up the same as the candies.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Caramel Apple Brownie Recipe
Ingredients
- ½ cup salted butter , melted and cooled (plus more for dish)
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 large egg
- ½ cup chopped pecans , plus ¼ cup whole pecans
- 2 large firm-sweet apples (about 1 pound), peeled and cut into ½-inch cubes, about 2 ¾ cups
- 20-25 caramel candies
Instructions
- Preheat oven to 350ºF. Prepare a 9×9-inch brownie pan or pyrex dish with parchment paper that extends up the sides of the pan. Butter parchment paper and set aside.
- In a medium bowl whisk together flour, cinnamon, baking powder, salt, and baking soda.
- In another bowl beat together butter, sugar and egg with a hand mixer until light and creamy, about 2 minutes. Add chopped pecans and apples, and stir by hand until combined. Add flour mixture, and stir until combined.
- Spread batter in pan. Place caramel candies in a microwave safe bowl and microwave for 30 seconds, stir and then microwave for another 30 seconds.
- Drizzle caramel over batter, top with whole pecans and bake until golden, about 35 to 40 minutes.
- Cool on a wire rack for 30 minutes, then cut into 12 bars. If you like an extra caramel flavor for topping, drizzle additional melted caramel over the top of the cooled brownies and allow to set before cutting.
Notes
Nutrition
More Apple Desserts to Whip Up
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Anil Shah
It’s really amazing post guys it’s really useful recipes.
saru
this recipe is always a good idea, no matter what season it is.
What an amazing accomplishment..he must feel so relieved and you must be so proud! This salad is awesome! thanks for telling me apple brownies recipe. step by step explanation is good.
saru
this recipe is always a good idea, no matter what season it is.
I love how these cookies are crumbly, buttery and melt in the mouth. Definitely, a great festive cookie treat or any other day would be perfect too. I can’t wait to start on my festive baking which has been put off a lot of times due to crazy work.
Annie Samson
Heidi, I have bookmarked soo many of your recipes! I’m just biding my time. I’m from India and we don’t get the Caramel candies. May I substitute with Caramel made from scratch??
Hi Annie, hello to you and thanks for being a regular viewer all the way in India. You could use scratch Caramel, just make it a bit thicker than a sauce. Enjoy!
Annie Samson
Thanks! Will let you know how it worked out. :)
tracie @ beets+birch
made this today! it is very good. i did make my own caramel sauce because i didn’t have store caramels. mine is VERY moist more cake like, not really a ‘bar’ style ‘brownie and’ not saying it won’t be eaten because OH YEAH IT WILL. just wondering if that’s the style it was supposed to be like?