I would say that these are my Mom’s (world) famous apple brownies … but sadly the world hasn’t found out about them yet… And that’s partially my fault. You see…these tan morsels of yumminess have plenty of sugar (brown and white) a heavy dose of cinnamon and a few bites of apple that make these blondies with a brownie texture (chewy and properly dense) a little bite of heaven. Some say they are a great dessert (with ice cream, maybe?) while others say they are better as a breakfast morsel with a nice cup of coffee or tea. I dare not engage on this debate because, well, I think they are awesome at any time….
So why doesn’t the WORLD know about these yummy morsels of flavor?
I have been keeping this recipe a secret for many years. Thinking some day I’d open a bakery or perhaps have a cottage kitchen and sell these delicious bites of cinnamon to folks who’d pay BIG bucks for a tray of these babies. 😀
So why share now?
Because the world deserves this apple cinnamon treat more often than I can personally bake them! Because there were a (very) few friends who were specially gifted this recipe and then misplaced it. Because now is the time. If not now, when ? I’mma never make a million ($$) baking trays of apple brownies…. (What was I thinking?!) So – in advance – my apologies to everyone who may have been negatively impacted, and the families of said bakers… who have not had the pleasure of this famous delicious treat all those years…
What else do I need to know about these babies ?
One Apple. Ok – ONE cup of peeled and diced apples. I’ve tried more – and it’s not better.
Use Baking POWDER. (No never mind my picture below !)
I’ve been trying to limit my sugar a bit. For the very first, and only time, I thought to myself, self, should I reduce the sugar/cinnamon on the top of the brownies? I didn’t / haven’t – but you could. Maybe. But then again – maybe you should experience them the way Mom and I always made them before you go off the reservation and change / reduce some of the sugar? ha.
Mom’s Famous Cinnamon Apple Brownies (aka Blondies)
Ingredients
Dry Mixture :
- 2 C Flour
- 2 Tsp Baking Powder – *** Baking POWDER
- 1½ Tsp Cinnamon
- 1½ Tsp Salt
Wet Mixture :
- 1 C White Sugar
- 1 C Brown Sugar
- 1 C Apple – Peeled and Diced
- ½ C Butter – Room Temperature
- 2 Eggs – Room Temperature
- 2 Tsp Vanilla
Topping :
- ¼ C Sugar
- ½ Tsp Cinnamon
Optional Add to Wet Mixture:
- 1 C Chopped Nuts – Walnuts / Pecans ?
Instructions
- Set the oven to 350℉.
- Organize your Ingredients. (#KeepingItReal)
- Make sure you grab the Baking Powder !
- Mix the dry ingredients in a bowl and set aside.
- Mix your topping in a small bowl and set aside. This is where I considered (once) that maybe we could reduce some of the sugar here… but I didn't. You can chose. I mean – after 2C in the base – what's another 2 – 4 Tbl ?
- In a large bowl or in your stand mixer – combine the wet ingredients. I did it for the first time in a bowl using a whisk and it worked fine. Every time previously I've used the kitchenaid but for some reason didn't feel like grabbing it last time and all worked well and it was slightly easier to clean up w/o the mixer. So…again – you choose. Just make sure the egg and butter are ROOM temp.
- Stir in the flour mixture – just until combined. (Add in flour in 2 sets)
- When it's done – it will be rather thick.
- Butter your 9X13 pan. Then dollop in the apple brownie mixture – and spread it out as evenly as you can.
- Sprinkle the topping over the brownies. If while sprinkling, you realize your spreading of brownie was not very even – go ahead and gently press and push the batter around a bit. (#KeepingItReal AGAIN)
- Bake at 350℉ for 30 – 40 minutes depending on your oven. The brownies should begin to pull away from the side and be slightly brown on top.
- Let Cool completely in the pan – then cut and serve!
