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Author Notes: Although a bit of a misnomer (they're more of an autumnal blondie/cake), these "brownies" make perfect use of your apple picking bounty. You want to let these cool thoroughly before you cut into them—45 minutes to an hour. I know, I know, but they're worth it. —Lauren Kretzer
Makes 12 apple brownies
- 1/2 cup virgin coconut oil, melted
- 3/4 cup coconut sugar
- 1/2 cup chopped walnuts
- 1 cup soy yogurt
- 2 medium Ginger Gold (or Granny Smith) apples, peeled and chopped into small dice (about 2 1/2 cups)
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 350° F with rack placed in the center of the oven. Grease an ovenproof 8x8" baking dish with nonstick cooking spray.
- In a large bowl, add melted coconut oil and coconut sugar and mix until thoroughly combined. Stir in walnuts, soy yogurt, and chopped apples until ingredients are combined.
- In a separate bowl, whisk together whole wheat pastry flour, salt, nutmeg, cinnamon, baking powder and baking soda.
- Add flour mixture to apple mixture and stir gently until just combined. The "brownie" batter will be thick.
- Spread batter evenly into prepared baking dish. Bake for 30 minutes, or until golden and toothpick comes out clean. Let cool for at least 45 minutes before cutting into 12 bars.
- This recipe is a Community Pick!