Over spring break, I endeavored to make apple walnut brownies with my friend, Olga, after having seen the recipe at Beyond Kimchee. It took a few tries and multiple variations of the recipe, but I think I’ve finally got it.
Essentially this recipe makes a thin apple walnut cake that is a moist and delicious, seemingly “healthier” alternative for dessert. I say “seemingly” because this recipe requires quite a bit of butter, but it is SO worth it, for both texture and taste.
This adaptation makes a 9 x 13 cookie tray’s worth of brownies (I cut 24 squares).
Approximate time: 30 min for preparation and 40 min to bake.
Apple Walnut Brownies
1 cup unsalted butter, melted
1 2/3 cups sugar
1 tsp vanilla extract
2-3 medium sized apples, cored and diced (I used Red Delicious)
1/2 cups chopped walnut
2 cups flour
2 tsp cinnamon
1 tsp nutmeg (optional)
1 tsp baking soda
1 tsp baking powder
dash of salt
First, preheat oven to 350 degrees Fahrenheit.
Melt your butter (I popped my two sticks of butter into the microwave and set the time for 20 seconds on high and repeated this process, so that I could check in between stages to make sure the butter was not overly microwaved). While your butter melts, dice your apples. They do not have to be really small and even, but if the pieces are too big, the apples won’t spread as evenly on the cookie sheet. If you want to peel your apples before dicing, go ahead. Though why put in that extra effort?
Crush your walnuts by pouring 1/2 a cup of walnuts into a sandwich bag and snapping the pieces with your fingers. You can also chop them, but I find that walnuts tend to fly and cause a mess, so…sandwich bag it is. (Steph adds: You can also double ziplock bag the nuts and bash them against a wall! Or slam at it with a textbook! It’s more fun! :D)
Into a mixing bowl, pour in the melted butter and add sugar, eggs and vanilla extract. Mix until the sugar dissolves. Then add the apples and mix until all the pieces are coated with the wet mixture.
At this point, you can toss in all your dry ingredients (flour, cinnamon, nutmeg, baking soda, baking powder and salt) and your walnuts. If you want to sift your dry ingredients into another bowl before adding them to the wet mixture, you can, but I didn’t because I’m lazy and it turned out fine.
Once everything has been added, stir until all the dry ingredients are moistened. You will want a thick, almost paste like texture in the end (see below).
Spread the mixture into a greased 9 x 13 pan. It may seem like you do not have enough batter to fill the whole tray, but the point is to spread the mixture thinly across the entire surface. The brownies will rise as they bake.
Pop the tray into the oven for 40-45 minutes. I baked the brownies for 40 minutes and they came out perfectly. Make sure the top is lightly browned and/or cracked slightly. Also test the brownies with a toothpick near the center of the tray. If you don’t have a toothpick, stab the center with a fork. Works for me.
Let the brownies cool for about 10 minutes before cutting into squares. And that’s it! Try not to eat them all yourself (remember the butterrrr) and spread the love.