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Photo: Jim Franco; Styling: Annette Joseph Photo by: Photo: Jim Franco; Styling: Annette Joseph

Apple-Butterscotch Brownies

Southern Living SEPTEMBER 2011

  • Yield: Makes about 2 dozen
  • Hands-on: 15 Minutes
  • Total: 2 Hours


  • 1 cup chopped pecans
  • 2 cups firmly packed dark brown sugar
  • 1 cup butter, melted
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups peeled and diced Granny Smith apples (about 1 1/2 lb.)


1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together brown sugar and next 3 ingredients.

3. Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13- x 9-inch pan; spread in an even layer.

4. Bake at 350º for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour). Cut into bars.


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Apple-Butterscotch Brownies Recipe