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.
⭐️⭐️⭐️⭐️⭐️
“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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Avianti Jewelry
This is so amazing!… I don’t have taste testers… Oh no, now I can’t share this with people and have to eat it all by myself…. Such a shame, but that’s okay, I’ll fall on that grenade ;D
Sanford
Hmm is anyone else having problems with the pictures oon this blog loading?
I’m trying to determine if its a problem on my ennd or if
it’s the blog. Any feedback would be greatly appreciated.
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Holly Waterfall
I’ll be honest, I rarely make treats from other blogs, but Heidi, I think these must happen in my kitchen soon. I would absolutely choose brownies over any other treat as well. And Caramel Apple seals the deal!
Ashley B.
Made these last week for a little party and they were devoured in minutes–the perfect fall treat!
themostcake.co.uk
Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point.
You obviously know what youre talking about,
why throw away your intelligence on just posting videos to your site when you could
be giving us something enlightening to read?
Clash of Clans Cheats
Write more, thats all I have to say. Literally, it seems as though you relied on the video to make
your point. You clearly know what youre talking about, why waste your intelligence on just posting videos to your site when you could be giving us something enlightening to read?
Lorna Pretorius
Tried these yesterday. Didn’t have pecans, so substituted almonds, which worked well, and used white choc chips on top instead of caramel, which was also yummy. They’re delicious, but a little sweet for my taste, so next time I’ll use 1/2 a cup of sugar instead of a full cup.
marla
You totally went for it with these!! LOVE.
Holly W
Heidi, these look SO good. I’m a sucker for an apple + caramel combo.
As for brownies, the base of these Brownies (minus the frosting & berries… although that’s a superb option as well) is quite amazing. http://happyfoodhealthylife.com/2012/08/19/blueberries-cream-brownies/
Let me know if you try them out!
Adam
I love that shot of Smudge and carmel loving dog! So cute.
Carol | a cup of mascarpone
These are sensational! Gorgeous photos, too!
Laura (Tutti Dolci)
These might just be my new favorite brownie! Pinned!
Delishhh
So i forgot to write this – but since you are a brownie nut – you have to try Swedish brownies here is the recipe – hands down my favorite! Even Deb at Smitten Kitchen thinks so since that is also her favorite brownie recipe. . .http://delishhh.com/2010/04/08/swedish-brownie-%E2%80%9Dkladdkaka%E2%80%9D/
shazza
Made these twice using apples I picked up from a neighbors trees, some fuji, some red delicious (which really are delicious when they are fresh, not like those from the store, not ‘mealy’) I digress…
The blondie/brownie recipe was great, I made no adjustments to first one, second one used toasted chopped hazelnuts. Perfect combo of sweet, and sticky.
Thx
Ruth
Oh my, these look good. No, these look awesome, they look a whole new league of awesomeness!!!
Delishhh
These look awesome but love love the photo of your daughter and your dog!!
Dawn R
These look extraordinarily awesome!! Can’t wait to make them. Thank you!
Amy
These look great. Thank you for sharing the recipe. One quick question: if you don’t have a microwave, can you melt the caramels in a double boiler or just in a saucepan? Have you tried it?
Martyna @ Wholesome Cook
What a lucky find! Love your puppy dog too, she’s super cute! On the note of finding things growing on trees, there’s a house near the kids’ school with a peach tree in the frontyard. Now we are heading into summer here, so the tree is starting to be covered in fruit. Last year most of them rotted, so this year I am going to watch closely and save them, just like you did!
Joanne @ Inspired Taste
Holy Moly this looks amazing! Seriously need a bite NOW!
Rachel @ Baked by Rachel
These would make me immensely happy
Patti
The brownies look wonderful and the cook is even better, love that girl!
Julie @ Table for Two
I have all the ingredients to make this! I just might have to since I have some major cabin fever right now. I love fall and all the seasonal flavors :)
Laurel
Wow! I can’t wait to make these. I’m a fellow brownie-lover, so I have to share the link to Smitten Kitchen’s best brownie recipe. http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/