I had the huge honor of appearing on The Martha Stewart Show last October, and this year, another thrill! My recipe for apple brownies appeared in the October issue of Martha Stewart Living. I remember so clearly looking at my mom’s copy of Martha’s first book, Entertaining, back in 1982 and being so transfixed by her style and her notion of making home life important and beautiful. So to be included in her media world is huge.
This recipe is one of the sleeper hits of the book. The brownies cook up moist and richly flavored, with that slightly crunchy top you also find in the chocolate version. Th recipe is an adaptation of one that my Mom’s friend, Claire Reilly, gave her, and I love how easy they are to make—a great standby for those days when you want a sweet treat without a lot of fuss, or when you remember at 9 p.m. that you volunteered to make dessert for tomorrow’s bake sale.
Recipe for Apple Brownies
Apple Notes: I’m not kidding when I say that this recipe is easy. It’s also extremely adaptable. Any firm-sweet apple variety (see page 30) will work beautifully.
Equipment: 11-by 7-inch baking dish
Makes: 12 bars
Active time: 15 minutes • Total time: 1 hour, 5 minutes
1 cup (145 g) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 tablespoons (1 stick; 113 g) salted butter, melted and cooled, plus more for greasing pan
1 cup (210 g) granulated sugar
1 large egg
½ cup (60 g) chopped walnuts
2 large firm-sweet apples (about 1 pound total; see Apple Notes), peeled, cored, and cut into ½-inch cubes
1• Preheat the oven to 350°F and set a rack to the middle position. Generously grease the
baking dish with butter and set aside.
2• In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda. Set aside. In the bowl of a standing mixer at high speed or using a hand-held mixer, beat
together the butter, sugar, and egg until pale, about 2 minutes. Add the walnuts and apples and
stir by hand until evenly combined. Add the flour mixture and stir until combined, another 30
3• Spread the batter into the prepared pan and bake until golden brown and lightly firm to
the touch, 40 to 50 minutes. Let cool on a rack for 30 minutes, then cut into 12 bars and
transfer to a serving platter.