I’m not going to hide it.
I’m currently planning the last details of a big Thanksgiving meal and feast – busy week ahead.
But I am also finishing up the last crumbs of a second apple brownie square – and in my humble opinion, it disappeared way too quickly.
You know, when you wet your finger to make the last crumbs on the plate stick to it.
Yes, it would be a crime to leave crumbs on the plate.
I’d even consider it a waste!
Lately, the oven has seen pesto croutons, dense and moist coconut almond cakes, caramelized roasted fall vegetables with herbs and olive oil and so much more.
A busy oven as well.
But if my oven could talk – oh the things it would confess! – I am pretty sure it would say the brownies are an all-time favorite.
Call them apple squares or apple blondies.
I like to think of them as apple brownies without chocolate.
Perfect in the morning. Perfect as a snack. Perfect on your Thanksgiving table.
And let’s not pretend this recipe was foolproof after the first attempt.
Of course, I had to test and make several batches!
Pour essayer, pour goûter.
Oh the joys of fall cooking!
Happy Thanksgiving everyone.
Spiced Apple and Brown Butter Brownies
makes a 9 x 9-inch ( 23 x 23 cm) pan – about 16 squares
6 Tbsp butter (85 g), plus more for the dish
⅓ cup (40 g) tapioca flour/starch
½ cup (70 g) brown rice flour
⅓ cup (35 g) almond flour
1.5 Tbsp coconut flour
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
⅛ teaspoon ground star anise
½ teaspoon baking powder
½ teaspoon sea salt
⅛ teaspoon baking soda
⅓ cup (110 g) honey
¼ cup (25 g) dark Muscovado sugar
⅔ cup (70 g) pecans, roughly chopped
2 medium organic Golden Delicious apples, cored and roughly cubed (use 1.5 apple if they are on the larger side)
Preheat the oven to 350 °F (180 °C).
In a small saucepan, melt the butter and cook it over medium heat until it starts to bubble, brown and smell like hazelnuts. Scrape the bottom of the pan and pour the brown butter in a bowl. Set aside.
In a medium bowl, mix and whisk together the tapioca, brown rice, almond and coconut flours with the cinnamon, nutmeg, cardamom, star anise, baking powder, sea salt and baking soda. Set aside.
In a big bowl, whisk together the honey, Muscovado sugar and the egg until smooth. Add the brown butter and continue mixing until well combined.
Add the flours and spices mix to the wet ingredients and fold with a spatula until you get a smooth batter.
Add the chopped pecans, the apple cubes. Stir until combined.
Generously butter the baking dish. Spread the batter in the pan and bake for 35-40 minutes until golden brown.
Wait for the apple brownies to cool and cut into 16 squares.