New England Apple Brownies

THESE BROWNIES are soft, moist, and crumbly, and lighter than a chocolate or blonde brownie. They are bursting with apple flavor, and plenty sweet. The cranberries and raspberries complement the apple without overpowering it, and their texture adds a pleasing contrast to the soft apple chunks, especially the raspberries.

But they are equally good plain, where the nuts provide the contrasting flavor and texture.


½ c butter, softened

½ c sugar

½ c unsweetened applesauce

1 egg

1 c sweet-tart New England apple, cored and diced, peels on (about 1 medium apple)

½ c chopped pecans

½ c flour

½ c whole-wheat flour

1½ t baking powder

½ t baking soda

1 t cinnamon

¼ t nutmeg

½ c fruit such as fresh raspberries or dried cranberries (optional)

Preheat oven to 350°F. Grease an 8-inch square pan with butter.

Cream butter and sugar together in large bowl.

Beat in egg and applesauce with a whisk.

Stir in apples, nuts, and other fruit

Add dry ingredients to batter and mix well.

Pour into baking pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut into squares.