Introduction
Imagine the comforting scent of warm apple pie meeting the rich, decadent aroma of brownies. This isn’t just a dream; it’s a reality with our incredible Apple Pie Brownie Bars with Streusel Topping. This dessert is a perfect blend of cozy tradition and mouthwatering innovation.
Why Make This Recipe
You will love these bars. They combine the spiced comfort of apple pie with the chocolatey goodness of brownies. They have amazing textures: a fudgy brownie base, soft spiced apples, and a crunchy streusel topping. These bars are great for any event, from family nights to potlucks. They are easy to transport, unlike traditional pies. The recipe is simple to follow, but the result is impressive.
How to Make Apple Pie Brownie Bars with Streusel Topping
Making these bars involves three main parts: preparing the apple filling, making the brownie base, and finally assembling and baking. Each step is straightforward.
Ingredients of Apple Pie Brownie Bars with Streusel Topping
#### For the Fudgy Brownie Base
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
#### For the Spiced Apple Filling
- Baking apples (e.g., Gala, Honeycrisp, Granny Smith)
- Granulated sugar
- Cinnamon
- Nutmeg
- Lemon juice (freshly squeezed)
- Cornstarch
#### For the Buttery Streusel Topping
- All-purpose flour
- Brown sugar
- Granulated sugar
- Cold unsalted butter
- Ground cinnamon
Directions of Apple Pie Brownie Bars with Streusel Topping
#### Preparing the Apple Filling
- Peel, core, and dice apples into small pieces.
- In a medium bowl, mix diced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat them.
- Set the apple mixture aside.
#### Making the Fudgy Brownie Base
- Preheat your oven and prepare your baking pan.
- Whisk together the dry brownie ingredients (flour, cocoa powder, baking powder, salt).
- Melt butter and both sugars. Then, whisk in eggs and vanilla.
- Combine the wet and dry ingredients. Mix until just combined. Do not overmix.
- Spread the brownie batter evenly into the prepared pan.
#### Assembling the Apple Pie Brownie Bars
- Scatter the spiced apple filling evenly over the brownie base.
- Make the streusel topping: combine flour, both sugars, and cinnamon. Cut in cold butter until it becomes crumbly.
- Generously sprinkle the streusel topping over the apple layer.
#### Baking and Cooling
- Bake according to specific temperature and time.
- Let the bars cool completely before you slice them.
How to Serve Apple Pie Brownie Bars with Streusel Topping
Serve these bars warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. For an extra treat, drizzle warm caramel sauce over them. You can also add chopped pecans or walnuts to the streusel for more crunch.
How to Store Apple Pie Brownie Bars with Streusel Topping
Store these bars at room temperature in an airtight container for a few days. They often taste even better the next day. You can also freeze them. Once they are completely cool, cut them into individual portions. Wrap them tightly in plastic wrap, then in aluminum foil. They will last for 2-3 months in the freezer. Thaw them at room temperature or warm them gently in the oven.
Tips to Make Apple Pie Brownie Bars with Streusel Topping
- Apple Choice Matters: Use firm, slightly tart apples like Granny Smith or Honeycrisp. They keep their shape and offer a good balance to the sweet brownie.
- Do Not Overbake: For fudgy brownies, take them out of the oven when a toothpick inserted near the center has a few moist crumbs on it.
- Cool Completely: Always let the bars cool completely before slicing. This helps them set and makes for clean cuts.
- Pan Lining: Line your baking dish with parchment paper. Leave an overhang to easily lift the bars out after baking.
Variation
- Berry Bliss: Replace half of the apples with mixed berries like raspberries or blueberries for a summer taste.
- Salted Caramel Swirl: Before baking, swirl a tablespoon or two of salted caramel into the brownie batter.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for the brownie and streusel if needed.
FAQs
Q1: Can I make these Apple Pie Brownie Bars ahead of time?
Yes, you can make them ahead of time. Bake them a day or two in advance. Store them in an airtight container at room temperature. They often taste better the next day as the flavors blend.
Q2: What kind of apples are best for the Apple Pie Brownie Bars with Streusel Topping?
Use firm, slightly tart apples such as Granny Smith, Honeycrisp, Fuji, or Gala. These apples hold their shape well during baking and balance the sweetness of the brownie.
Q3: My streusel topping didn’t get crumbly. What went wrong?
To get a crumbly streusel, use cold butter and do not overmix. When you cut in the butter, aim for pea-sized crumbs. If your butter was too soft, the streusel might clump. You can chill it in the fridge for a few minutes if needed.
Caramel Pecan Apple Pie Brownie Bars with Streusel Topping
Equipment
- Medium bowls
- 8x8 inch baking pan
- Parchment paper
- Whisk
- Large bowl
- Wooden spoon or spatula
- Knife or skewer
- Pastry blender or forks
- Wire rack
Ingredients
For the Fudgy Brownie Base
- 1 cup All-purpose flour (120g)
- ¾ cup Unsweetened cocoa powder (75g)
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter melted (113g)
- 1 cup Granulated sugar (200g)
- ½ cup Brown sugar packed (100g)
- 2 large Eggs
- 1 teaspoon Vanilla extract
For the Spiced Apple Filling
- 3 medium Baking apples peeled, cored, and diced (about 3 cups diced)
- ¼ cup Granulated sugar (50g)
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 tablespoon Lemon juice freshly squeezed
- 1 tablespoon Cornstarch
For the Buttery Streusel Topping
- 1 cup All-purpose flour (120g)
- ½ cup Brown sugar packed (100g)
- ¼ cup Granulated sugar (50g)
- ½ cup Unsalted butter cold, cut into small pieces (113g)
- ½ teaspoon Ground cinnamon
- ½ cup Pecan pieces chopped (50g)
For the Caramel Swirl
- ¼ cup Caramel sauce store-bought or homemade (60ml)
Instructions
Preparing the Apple Filling
- Peel, core, and dice the apples into small, uniform pieces.
- In a medium bowl, combine the diced apples with granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch; toss gently to coat.
- Set the apple mixture aside to allow the flavors to meld.
Making the Fudgy Brownie Base
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt; set aside.
- In a large bowl, whisk together the melted unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar until smooth.
- Add the eggs one at a time, whisking well after each, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet, mixing with a wooden spoon or spatula until just combined, being careful not to overmix.
- Pour the brownie batter evenly into the prepared baking pan and spread it to the edges.
- Drizzle the caramel sauce over the brownie batter and gently swirl it in with a knife or skewer.
Assembling the Apple Pecan Pie Brownie Bars
- Evenly scatter the spiced apple filling over the brownie base in the baking pan.
- For the streusel topping, combine 1 cup all-purpose flour, ½ cup packed brown sugar, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon in a separate medium bowl.
- Add the cold, cut-up unsalted butter to the dry streusel ingredients and cut it in until the mixture resembles coarse crumbs with some pea-sized pieces.
- Stir in the chopped pecan pieces into the streusel mixture.
- Generously sprinkle the streusel topping evenly over the apple layer in the baking pan.
Baking and Cooling
- Bake for 45-55 minutes at 350°F (175°C) until a toothpick inserted into the brownie comes out with moist crumbs and the streusel is golden brown.
- Remove the pan from the oven and place it on a wire rack to cool completely, which is crucial for clean slicing.
- Once completely cooled, use the parchment paper overhang to lift the bars out of the pan and slice into 16 squares.