Apple Brownies
- Total Time: 55 mins
- Yield: 8 1x
Description
Because it’s Autumn, everything is better with apples – even super fudgy and moist brownies.
Ingredients
- 150g butter
- 80g dark chocolate
- 3 eggs, room temperature
- 1 cup (240 ml) sugar
- 2 apples (makes 3/4 cup when finely grated)
- 2 tbsp (30 ml) cocoa powder
- 1 and 1/2 cup (360 ml) whole wheat flour
- 1 tsp vanilla powder
- 1/4 tsp baking powder
- A pinch of salt
- 3 tbsp (45 ml) walnut, ground
Instructions
- Preheat oven to 180C. Line a 40x27cm baking pan with parchment paper and set aside.
- Melt butter and chocolate in a small heat proof bowl over boiling water or use a microwave.
- Let it reach room temperature.
- Mix eggs and sugar with an electric mixer until fluffy.
- Add in finely grated apples and mix.
- Pour in melted chocolate and butter and keep mixing.
- Add cocoa powder and mix with a spatula.
- Mix flour, vanilla and baking powder in a separate bowl and slowly add them sifting into the batter.
- Pour the batter into the prepared pan.
- Toss ground walnuts on it and bake 35 minutes.
- Let it cool down before cutting into squares.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290
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Frequently Asked Questions
Why are the apples finely grated rather than diced or chopped?
Finely grating 2 apples to yield 3/4 cup of shredded apple means the apple dissolves almost invisibly into the batter, adding moisture and natural sweetness without creating distinct fruit pieces in the finished brownie. This is what gives these brownies their notably fudgy, moist texture alongside the 80g of dark chocolate and 150g of butter.
Can I substitute all-purpose flour for the whole wheat flour?
The recipe doesn’t address this substitution directly, but the 1 1/2 cups (360 ml) of whole wheat flour contributes a slightly denser, earthier crumb that pairs well with the dark chocolate. All-purpose flour would produce a lighter texture; if you substitute it, use the same amount and keep the 2 tbsp of cocoa powder and 80g of dark chocolate as written.
