2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter melted
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped apples peeled and cored
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the Maple Glaze:
1/2 cup powdered sugar
2 tablespoons pure maple syrup
1 –2 tablespoons milk as needed for consistency
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, mix melted butter and brown sugar until smooth.
Add eggs and vanilla extract, beating until combined.
Gradually add dry ingredients to wet, mixing just until incorporated.
Fold in chopped apples.
Spread batter evenly in prepared pan.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let brownies cool completely before glazing.
For glaze: whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled brownies, then slice and serve.
Notes
Best with firm apples like Granny Smith or Honeycrisp.
Add 1/2 cup chopped nuts for crunch.
Store at room temperature up to 3 days or refrigerate for 5 days.
Freeze unglazed brownies up to 2 months; glaze after thawing.
Warm individual slices before serving for extra coziness.
