Caramel Pecan Apple Pie Brownie Bars with Streusel Topping
These decadent bars feature a rich fudgy brownie base swirled with caramel, topped with a spiced apple filling, and finished with a buttery pecan streusel. Perfect for a comforting dessert, they combine classic pie flavors with a delightful brownie texture.
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.
Notes
For the best results and clean slices, ensure the bars are completely cooled before cutting. Do not overmix the brownie batter to keep it fudgy. You can use either store-bought or homemade caramel sauce.