Cookie Friday: Apple brownies

I don't know about you, but I can't resist a good apple recipe, especially when Iowa-grown apples are in season in the fall. I found this apple brownie recipe in a recent issue of King Arthur Flour's Baking Sheet. I'm not sure why they are called "brownies," instead of "blondies."  There isn't any chocolate in this recipe.  Yet these apple "brownies" are still excellent.  I've baked up these brownies twice now because my husband liked them so much. The recipe is below, if you want to give them a try.

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Apple Brownies

From King Arthur Flour

• 1-1/4 C. King Arthur Unbleached All-Purpose Flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 C. unsalted butter
• 1 C. sugar
• 1 large egg
• 2-1/2 C. (3 medium) apples, peeled and chopped
• 1/2 C. cinnamon chips (I left these out)
• 1/2 C. chopped walnuts

Preheat oven to 350 degree Fahrenheit. Grease and flour a 9-inch square pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside. melt the butter, either in a saucepan or the microwave. Remove from the heat and stir in the sugar. Cool the mixture to lukewarm, then stir in the egg. Once incorporated, add the flour mixture, mixing to combine. Fold in the apples, chips and nuts. Pour the batter into the prepared pan and bake for 40 minutes. Yield: 16 brownies.