nz.mpmn-digital.com
New recipes

Apple crumble chocolate brownies recipe

Apple crumble chocolate brownies recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

For these unusual brownies, you need to make the apple crumble first. Serve them on their own, with cream, with ice cream or maybe even custard.


Gloucestershire, England, UK

1 person made this

IngredientsMakes: 16 brownies

  • For the apple crumble
  • 4 Granny Smith apples, peeled, cored and finely sliced
  • 100g caster sugar
  • 1 tablespoon plain flour
  • 1 teaspoon cinnamon
  • 80ml water
  • 75g porridge oats
  • 125g plain flour
  • 225g dark brown soft sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 125g unsalted butter, melted
  • For the brownies
  • 225g unsalted butter, melted
  • 400g dark brown soft sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 225g plain flour
  • 140g unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

MethodPrep:30min ›Cook:1hr10min ›Ready in:1hr40min

  1. Preheat your oven to 180 C / Gas 4.
  2. Place your sliced apples evenly over the base of an oven dish of roughly 30x20cm or a little smaller. Mix the caster sugar, 1 tablespoon of plain flour and cinnamon together and sprinkle over the apples. Pour the water over the apples.
  3. For the crumble topping combine the oats, 125g of flour, brown sugar, baking powder, baking soda and melted butter in a bowl using a dessert spoon. I find that you can use it to “break” the mixture up so that it looks more like a crumble mix once it’s all combined. Sprinkle it over the top of the apple mix evenly.
  4. Bake in the oven for 45 minutes. Once baked remove and set aside to cool completely. Leave the oven on.
  5. Grease the same size of oven dish of roughly 30x20cm or a little smaller.
  6. In a large bowl beat the sugar, butter and vanilla extract together until light and fluffy. Add the eggs one at a time, beating each one in until well combined as you go.
  7. Sift in the flour, cocoa, salt and baking powder. Gently fold this into the mixture until well combined. You don’t really want to beat this in, you just want to get it well combined.
  8. Divide the brownie mixture into two separate bowls. Add the first half into your prepared baking tin and spread evenly. Get your apple crumble and break it up a little. The idea here is that you don’t want to get bits of crumble topping in places and just apple in others, you want to spread it evenly without letting it sink. Don’t get right to the edges of the mixture but go as close as you dare.
  9. Finally, spoon over the remaining brownie mixture over the top of the crumble and carefully spread it evenly.
  10. Pop into the oven and bake until the surface no longer looks wet, about 25 minutes. Brownies don’t “firm up” in the middle but the surface shouldn’t be moist.
  11. Let them cool in the tin and serve as you like, either warm or completely cooled.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Yummy Crumble

Oh Biscoff Cookie Butter. What have you done to me? I’ts only mid January and you’ve caused me to sway from my weight loss resolution. Sigh… You’re like eating Christmas.

If you haven’t tasted this stuff, it rocks. The moment I tasted it for the first time, I knew it was the beginning of a long friendship. These Biscoff Blondie Brownies are my first experiment recipe with Biscoff butter. The first layer is a really dark chocolate brownie, and the second layer is a chewy chocolate chip and walnut blondie (with Biscoff mixed right into the batter of course) and the top is drizzled with melted dark chocolate and Biscoff. Pretty sinful, huh? This recipe can be tweaked a little for the health conscious, but let’s be honest. You committed to the dark side when you decided to make these evil little goodies.

  • Brownie Layer
  • ½ cup butter, melted
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup flour
  • Blondie Layer
  • 3 Tablespoons coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup Biscoff Spread
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 - 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  1. Preheat oven to 350 F and grease an 8x8 baking pan with cooking spray or butter.
  2. For the brownie batter cream the butter and sugar in a large mixing bowl. Mix in cocoa powder and salt. Mix in eggs and vanilla until incorporated. Mix in flour until fully incorporated. The batter will be very thick. Spread on bottom of pan.
  3. For the blondie batter in a small saucepan over medium-high heat melt the coconut butter, biscoff and brown sugar until smooth. Remove from heat and set aside to cool. In a small mixing bowl combine flour, baking powder, and salt. Pour biscoff mixture in another bowl and mix in egg and vanilla extract until just blended. Add dry ingredients. Fold in chocolate chips and walnuts. Batter will be very thick. Spread on top of brownie batter.
  4. Bake for 25-30 minutes.
  5. Once baked and cooled drizzle melted chocolate then melted biscoff on top.

Brownie layer from Creme de la Crumb and Blondies adapted from The Traveling Spoon.

Straight out of the oven these are out of this world. They are so dense and rich you better grab some milk. They last quite a while since they’re so intense, unless you decide to share. Then they will most likely disappear.

So do yourself a favor and make these now.

I promise they will knock your socks off and all your co-workers socks off. And your dog’s socks.


Flourless Apple Brownies

Probably some of you may have noticed the cute little logo on the sidebar and a new page added to the navigation bar.

I’m so excited to tell you about all the parties I’m going to throw each month!

Yes, you’re invited too! And you, and you and you! The more the merrier!

I bet you know by know my love for chocolate so I think in a way this party doesn’t come as a big surprise.

If you’d like to know upcoming party themes join our Facebook Group

Each month we’ll decide upon 1 specific ingredient and combine it with chocolate to make an irresistible treat.

For the month of September we’ve decided upon apples.

I got some beautiful honey crisp apples from the farmer’s market.

These flourless apple brownies recipe came to life after a couple of trials.

I wanted a chocolate apple pie but after my first attempt we ended up eating it from the pan.

The second time I managed to get it out and even slice it but something was just not perfect.

Both me and hubby loved the filling but the crust, let’s just say, it needed a little more work.

Instead of figuring out the crust I can make the filling even better.

Melted chocolate, butter, sugar, eggs and diced apples.

Hello fudgy apple brownies! Where have you been all my life?

Yields one 11X7 baking pan

Flourless Apple Brownies - easy one bowl fudgy brownies with bites of ground almonds and baked apples.


Recipe Summary

  • ½ cup butter, melted
  • 1 cup white sugar
  • 1 egg
  • 3 medium apples - peeled, cored and thinly sliced
  • ½ cup chopped walnuts
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.


Apple Crumble Muffins Recipe

1. Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffins liners, spray the cups with oil (optional) and set aside.

2. Make the muffins: In a bowl mix milk, oil, egg and vanilla extract. Set aside.

3. In a separate bowl, combine flour, baking powder, sugar and salt.

4. Peel the apples and cut into small chunks. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated.

5. Pour the wet mixture into the dry mixture and mix until combined.

6. Scoop the batter into muffin cups until 3/4 full.

7. Make the crumble: Combine the ingredients for the crumble topping together in a small bowl and crumble together using your finger tips.

8. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

9. Let cool before serving.

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Popular Right Now

Keto Birthday Cake

Chocolate Protein Cake In A Mug

Chocolate Avocado Pie

Vegan Lemon Cupcakes


Apple Crumble Cookies Recipe

These delicious apple slices are not hard to make by using ready-made sweet pastry and custard. This is a cookie that has all the ingredients of one of the world’s most popular desserts.

Ingredients: (Makes 16)

  • 350 g/12 oz ready-made sweet pastry
  • 1 large cooking apple, about 250 g/9 oz
  • 30 ml/2 tablespoons caster (superfine) sugar
  • 60 ml/4 tablespoons ready-made thick custard

For the crumble topping

  • 115 g/4 oz/1 cup plain (all-purpose) flour
  • 2.5 ml/½ teaspoon ground cinnamon
  • 60 ml/4 tablespoons granulated sugar
  • 90 g/3½ oz/7 tablespoons unsalted (sweet) butter, melted

Preheat the oven to 190°C/375°F/Gas 5. Roll out the pastry and use to line the base of a 28 x 18 cm/11 x 7 inch shallow cake tin (pan). Prick the pastry with a fork, line with foil and baking beans and bake for about 10-15 minutes. Remove the foil and baking beans and return the pastry to the oven for a further 5 minutes until cooked and golden brown.

Meanwhile, peel, core and chop the apple evenly. Place in a pan with the sugar. Heat gently until the sugar dissolves, then cover with a lid and cook gently for 5-7 minutes until a thick puree is formed. Beat with a wooden spoon and set aside to cool.

Mix the cold apple with the custard. Spread over the pastry. To make the crumble topping, put the flour, cinnamon and sugar into a bowl and pour over the melted butter. Stir thoroughly until the mixture forms small clumps. Sprinkle the crumble over the filling.

Return to the oven and bake for about 10-15 minutes until the crumble topping is cooked and a golden brown. Leave to cool in the tin, then slice into bars to serve.


A Stunningly Beautiful Dessert That Looks Homemade

Your friends will think that you made it from scratch! It is all about the presentation! I won’t tell your secret if you don’t tell mine.

In fact, buy some fresh raspberries to put on top. That’s what sets these brownies apart from other ones. That extra little fruit with powdered sugar makes it look fancy, and like you worked hours on the dessert.

These are not finger foods, so serve them on your fanciest plates and with your beautiful flatware.


Apple Brownies

I’m one of those people that will make a pained expression at the notion of blondies, or non-chocolate brownies, devoted as I am to simple deep chocolate “real” brownies. I’ve never even made a batch of blondies. My understanding is that blondies are not so much non-chocolate brownies as brownies which contain butterscotch instead of chocolate, otherwise I probably would have called these a variation of blondie. So in my choice between misnomers, I went with apple brownies instead of apple blondies, my thought being that two wrongs don’t make a right.

But two apples do make a fantastic brownie, even if it isn’t a brownie at all. In fact, it is slightly more sheet cake than brownie. But, it is to be picked up and popped in the mouth…so brownie is still the family. Food semantics. And count on me to add a streusel topping where none is really necessary. Consider it optional, but strongly suggested.

There are three apples in these photos because I was prepared to pack them all in there, but as you will see, this batter is extraordinarily thick with apples at two cups of chopped apples, and I didn’t dare go on with the third. I used one Granny Smith and one Braeburn, I think. And I ate the Fuji.


  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup sugar
  • 1 egg
  • 2 medium apples, peeled and diced
  • ⅔ cup chopped pecans
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 3 tablespoons flour
  • ¼ teaspoon cinnamon
  • 3 tablespoons butter, melted
  1. Preheat the oven to 350 degrees. Prepare your 9” x 9” baking dish by spraying it with non-stick cooking spray.
  2. For the brownies, in a medium bowl, combine the butter and the sugar. Whisk for 3 minutes. Add the egg and whisk until it is fully incorporated. Fold in the diced apples and the chopped pecans.
  3. In a small bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the flour mixture to the apple mixture. Mix gently to combine. This creates a very thick batter. Pour the batter into the prepared pan and spread it around the pan with a spatula or the backside of a spoon.
  4. To prepare the streusel, mix together the granulated sugar, brown sugar, flour, and cinnamon. Add the melted butter and stir to combine. The streusel will have the consistency of sand. Distribute the topping evenly on top of the brownie batter.
  5. Place the brownies in the oven and bake for 42 to 45 minutes.
  6. Remove the brownies from the oven and allow them to rest for 30 minutes before cutting them into squares.


For brownies and desserts like this one that I plan to remove from the pan to serve, I will create a “sling” made out of parchment paper. Simply place the pan on top of the parchment paper and mark the width of the bottom of the pan with a pencil. Then fold the sides of the parchment so that there is a strip of parchment that fits snugly in the bottom of the pan. Let the long edges hang out of the pan by two or three inches. Spray the parchment and the inside walls of the pan with non-stick cooking spray. When the brownies come out of the oven and have cooled a little, simply lift the dessert out of the pan by lifting with the parchment edges. Hold the parchment taut so that the dessert doesn’t crack and fold in the middle as you lift. Move the brownies to a cutting surface or a serving dish.

Comments

Well don’t shoot me I am one that isn’t big on chocolate brownies, cakes. I love milk chocolate and love white chocolate chips in cookies. This recipe sounds so yummy I guess I will have to make me some apple brownies today. I love apple pie and this is almost like a pie to me in a brownie…I can’t imagine eating just one of these Kelly. I love the parchment fold to get out the brownies and transfer them to a plate. This can be used for so many recipes. What a great idea you had there Kelly.

Hi, this looks great and I will try it this rainy afternoon!

There might be a tiny typo in the directions? The eggs are added twice, but no mention of the sugar….

I will add the sugar at the second mention “eggs” — that will probably work :-)
Thank you for the recipe!
-j

Janice, THANK YOU! All fixed. Combine the butter and sugar…mix…then add the eggs and mix again. I sincerely don’t know where I would be without all the extra eyeballs. Sometimes I make the silliest errors. This one is not so big, thankfully, but I would so hate to waste anyone’s time or ingredients…so I am always grateful to hear back when I have posted a confusing instruction.

These sound yummy. Can’t wait to try them.

I always have a few apples from the week that don’t end up in my lunch. What a great way to use them! Thanks for the post! Gorgeous!

I am in love! I can sliced apples in the fall and make an occasional apple cake or apple topping for waffles, but I just don’t like to make pie. I like pie, but I don’t love to make it. So now I can use up all those bottled apples! I’m going to try it today with them and let you know how it turns out. Anything with streusel is delicious in my book though! Thank heavens for Foodgawker for getting me here! I can’t wait to subscribe and see what you have up your sleeve!

So nice to meet you, Melissa! If you need to use up apples, you are going to want to try this one too: Gravenstein Apple Cake. It is very similar in nature, but a big proud, rustic, bundt cake. It is making me hungry just thinking about it.

Made these last night. They taste good but are still too crumbly today to cut into neat squares or eat with anything but a spoon. And they are very sweet. I used two Granny Smiths. Any ideas on making them hang together a little better?

Bebe, well you are right on the two counts…they are sweet, and they are a bit crumbly. My best tip for helping them stay together a little bit better is to cut the apples a tiny bit smaller. I think sometimes big apple chunks make it a little more difficult to hold together. That being said, “brownie” is not the perfect name for these. They do tend to be a little more sheet cake like. But, this line of recipes has always been called apple brownies and I stuck with that. It might give the impression that these will be dense and well behaved and perfectly cut-able like a traditional chocolate brownie, and they just aren’t/don’t. I could have been more clear about that. I’m sorry. I hope they firm up a little for you because they definitely should be cut-able, though.

There could be an additional factor, though. Different apples definitely cook up differently. I think one of the reason’s people like to make pies with Granny Smiths is that they keep their shape a little bit. My apples may well have reduced into the batter as it baked down more than yours did. Did you find that they stayed in perfect little cubes once baked? I’d be curious to know that just from a “getting to know my apples” perspective. It could be that indestructible GS apples are just indestructible. My friend, Jon, once did an experiment by getting 9 or so different types of apples and putting them in the oven to roast, to observe how they behaved. Some melted into apple sauce and some stayed as perfectly formed apples (and every state of mush and firmness in between). Do you have thoughts on that possibility? I’d love to know what you think. It would be a help to everyone.

The stuff is good, so we are working our calorie-filled way through it. I put the pan in the refrigerator last night and, voila!, the stuff firmed up. It wasn’t the apples. I had cut them quite small, and they nearly disappeared. The streusel layer seemed to take over and stay crumbly. A night in the fridge and the whole thing has sort of melted together, though there is still nice streusel on top.

I think of them as streusel apple bars. The brownie name is saved for my favorite chocolate. If I were making them to serve to guests, I’d make them a day ahead (or two) and refrigerate them so that they’d firm up.

There is one possibility – that another egg in the “batter” would cause it all to stick together. But then it might end up a streusel apple frittata!

I have removed the cookie for your site and will repost my response to your comment that went missing. If the same post shows up again, please remove it. Thank you.

The stuff is good, so we are working our calorie-filled way through it. I put the pan in the refrigerator last night and, voila!, the stuff firmed up. It wasn’t the apples. I had cut them quite small, and they nearly disappeared. The streusel layer seemed to take over and stay crumbly. A night in the fridge and the whole thing has sort of melted together, though there is still nice streusel on top.

I think of them as streusel apple bars. The brownie name is saved for my favorite chocolate. If I were making them to serve to guests, I’d make them a day ahead (or two) and refrigerate them so that they’d firm up.

There is one possibility – that another egg in the “batter” would cause it all to stick together. But then it might end up a streusel apple frittata!


Video Tutorial

Preparing it? Well, that’s a piece of cake pie. Hahahaha.

Start with my go-to pie crust. ← Pie crust recipe, video, step-by-step photos, and tips included! The apple filling is nothing out of the ordinary. Very, very simple. Fresh lemon juice, apples, flour, spices, and sugar. For a more complex, interesting flavor– I suggest using a variety of apples. I always use a sweeter apple like Fuji, Pink Lady, or Honeycrisp and a tart variety like Granny Smith.

  • My #1 tip? Make sure your apple slices are around the same thickness. You don’t want some super thick apples (that won’t really cook) and some super thin apples (that will become mushy). Aim for around 1/4-inch thickness.

The crumble topping is a bunch of ordinary ingredients like brown sugar, flour, cinnamon, and butter that, when combined, make something extraordinary. The whole truly is greater than the sum of its parts.

And now apparently, philosophy too.

The crumble topping compliments the apple filling perfectly. What really makes it stand out are all of the toasty walnuts. I’ve been using Diamond of California walnuts since I was little. It’s all my mom kept in the pantry to throw into her oatmeal raisin walnut cookies. Though I much preferred chocolate chips in my oatmeal cookies when I was 10, I’m all about nuts in desserts now. And you’ll LOVE what the toasted walnuts* add to this pie.

*They toast as the pie bakes!

I do not skimp on the crumble topping. This is serious.

The more buttery, crisp, sweet topping = the more you have to enjoy with melty vanilla ice cream.


Watch the video: Ζουμερά Brownies Σοκολάτας - The best Fudge Brownies