Amish Apple Brownies
Submitted by topolpt
Cinnamon-spiced blondies packed with fresh apples and pecans. Soft, cake-like, and perfect warm with vanilla yogurt or a simple glaze drizzled on top.
YIELD
18 servingsPREP
15 minCOOK
45 minREADY
1 hrsThese aren’t your typical brownies, they’re a Pennsylvania Dutch treasure that swaps chocolate for fresh apples and warm spices.
Creamed butter and sugar get folded with chunks of fresh apple and toasted pecans, then spiced up with cinnamon for that classic Amish bakery vibe. The batter bakes up tender and moist, somewhere between a blondie and an apple cake. Serve them warm straight from the oven with a scoop of frozen vanilla yogurt melting on top, or dress them up with a quick vanilla glaze made from powdered sugar, hot water, and vanilla.
They’re homey, comforting, and perfect for fall gatherings or any time you’ve got apples to use up.
Kitchen Tips
- Use tart apples like Granny Smith for the best flavor balance against the sweetness
- Chop apples small so they distribute evenly and bake through properly
- Don’t overbake or they’ll dry out; the center should spring back when touched
- Make the glaze thin for a light drizzle or thick for more frosting-like coverage
Ingredients
Directions
In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer.
Combine dry ingredients and add to butter mixture.
Mix until flour is moistened.
Fold in apples and nuts. Spread in a greased 9×9 inch baking pan and bake in 350℉ (180℃). oven 45 minutes or until done.
Serve warm with frozen vanilla yogurt or drizzle with vanilla glaze using ½ cup powdered sugar, 1 tablespoon hot water and ¼ teaspoon vanilla.
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