Apple Brownie Bars

12 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Apple Brownie Bars are chewy brown sugar blondies made with fresh apple pieces, spices, and pecans. A perfect sweet and easy fall treat bar!

From Easy Caramel Apples to classic Apple Pie to Apple Crisp Cinnamon Rolls, you can make delicious apple Dessert Recipes all fall long.

Apple Brownie Bars three in a stack with hand grabbing top bar

This Apple Brownie Bar recipe takes the cake as one of the simplest and yet tasty recipes to add to your fall favorites. A brown sugar based blondie batter is infused with warm notes of cinnamon, nutmeg, and vanilla then loaded with sweet, tender apple. This little sweet apple bar will have you wanting to curl up by the fire with a glass of Hot Chocolate and a good book.

Apple Brownie Bars batter in large mixing bowl

With all the flavors of a traditional apple pie (but better!), Apple Brownie Bars are the perfect treat for on-the-go or to wow at a holiday party. A total crowd-pleaser, these Apple Blondies are truly the perfect fall dessert or as an edible gift for loved ones. They are so easy to make, you can whip them up whenever you are craving chewy, buttery, apple goodness.

Apple Brownie Bars can be made with your favorite apples or you can try them with other fruit like cherries or strawberries. There’s no cocoa in these brownie bars, but chocolate lovers can drizzle Chocolate Ganache when they are done baking. Top warm Apple Brownie Bars with creamy Vanilla Ice Cream, a swirl of Salted Caramel Sauce, and more pecans for a delicious variation of an Apple Pie Sundae.

Apple Brownie Bars batter in pan collage
More Tasty Apple Desserts

How to Make

  • Prep: Before you begin your blondie batter, make sure to preheat your oven to 350 degrees Fahrenheit, and spray an 8 x 8 baking dish with nonstick baking spray.
  • Batter: In a large sized bowl, whisk together eggs, white sugar, brown sugar, vanilla, butter and chopped fresh apples. In a second, medium bowl sift together flour, salt, cinnamon and nutmeg. Slowly whisk the dry ingredients into the wet ingredients until just combined. Do not overmix, or your bars will come out dry.
  • Bake: Pour blondie batter evenly into your prepared baking dish, generously sprinkle with chopped pecans. Pop into the preheated oven for 35-40 minutes, or until a toothpick comes out clean. Allow blondies to cool for about 10 minutes before slicing. Enjoy!

Apple Brownie Bars cut on sheet pan


  • Fruit: This recipe can easily be adapted to your favorite fruit. Try a variation of sweet and tart apples, or switch out your fresh apples for drained canned pineapple, peaches, fresh chopped pears, or a variety of berries. For a pop of flavor, you can also add dried fruit into the existing recipe, like raisins or cranberries.
  • Toppings: These bars are so versatile you can easily add toppings to meet any craving. Try shredded coconut, toffee bits, Salted Caramel Sauce, or a different variation of nuts.
  • Sliced: Instead of chopping the apples and mixing them in, try thinly slicing them and after pouring your mixed batter into the prepared dish, create a layer of apples sinking into the blondie batter.

Apple Brownie Bars batter in pan

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How to Store

  • Serve: Allow the Apple Brownies to cool for at least 10 minutes before slicing into even squares. Wipe the knife between cuts if the crumbs are sticking to keep the edges neat.
  • Store: Store Apple Brownie Bars in an airtight container for up to 4 days at room temperature and up to a week in the refrigerator. Line the container with some paper towels absorb moisture and keep the bars fresh.
  • Freeze: These bars can be frozen in an airtight container for up to 6 months. Thaw overnight in the refrigerator before enjoying. To keep the bars from sticking in the freezer, separate each bar with a piece of parchment paper.

Apple Brownie Bars three in a stack on sheet pan

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Apple Brownie Bars

Apple Brownie Bars are chewy brown sugar blondies made with fresh apple pieces, spices, and pecans. A perfect sweet and easy fall treat bar!
Yield 12 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar , packed
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter , melted
  • 2 fuji apples , peeled, cored and chopped
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans , optional


  • Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
  • In a large bowl whisk together eggs, sugar, brown sugar, vanilla, butter and apples.
  • In a second bowl sift together flour, salt, cinnamon and nutmeg.
  • Whisk the dry ingredients into the wet ones until just combined.
  • Pour into baking dish and spread evenly.
  • Sprinkle with chopped pecans.
  • Bake for 35-40 minutes or until a toothpick comes out clean.


Calories: 233kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 63mg | Potassium: 89mg | Fiber: 2g | Sugar: 21g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Apple Brownie Bars three in a stack on sheet pan collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Hi Louise, Yes you can, but having never tested this recipe using a gluten free flour (and there are many as you probably know) I would recommend you do some research on how to amend the liquids in the recipe and what you need to add to ensure that the recipe turns out as closely as possible to the non gluten free version! I recently heard that plantain flour is touted as an excellent substitute for baking but again, you will need to do some research.

  1. I made Sabrina’s Apple Brownie Bars. It is delicious! Just the amount of sweetness. We all enjoyed it! And the whole house smelled so good from the apples and spices.
    It is easy and quick to make it.
    Thank you Sabrina for sharing this delicious recipe!