Sunday, July 21, 2013

Skillet Apple Brownie via All Recipes

     I have mixed emotions about All Recipes. It's kind of like the YouTube of recipe sites. People put their best efforts into creating something, then the people in the comments ruthlessly dismantle the person who posted. Some of the comments are just downright mean. However, there are some fairly good recipes lurking about. I actually subscribed to the All Recipes magazine to allow the recipes to be pre-screened for me. That's how I found this recipe. This was a very dense and rich dessert and would benefit greatly from a nice vanilla ice cream melting across the top. As always, any notes and changes are in blue.

Skillet Apple Brownie
via All Recipes
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (I used 1/2 teaspoon)
  • 1/2 teaspoon ground cloves (omitted)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract (I substituted a tablespoon of French Vanilla syrup from Java & Co.)
  • 1/2 cup plus 1 tablespoon melted butter
  • 2 cups apples, peeled, cored and chopped (I used a pint of my home canned apples in bourbon and clove)
  • 1/2 cup chopped pecans (No pecans in the house. I substituted chopped walnuts)
  1. Preheat oven to 350F. Place an 8-9" cast iron skillet in oven to preheat.
  2. Whisk together flour, white sugar, brown sugar, salt, cinnamon, nutmeg and cloves (if used) in a bowl; set aside.
  3. Beat together eggs, vanilla extract (or syrup), 1/2 cup of melted butter in a mixing bowl. (I used the Kitchenaid. Eventually Kitchenaid has to give me a sponsorship)
  4. Toss apples and nuts in flour mixture, then stir into egg mixture until combined (again, the Kitchenaid was used to combine the dry and wet ingredients. ARE YOU LISTENING, KITCHENAID?)
  5. Add remaining 1 tablespoon butter to hot skillet, coating pan evenly. Pour batter into pan and place in oven. Bake until sides are dry and a toothpick inserted in the center comes out clean, about 40 minutes (as always mine took a bit longer, closer to 50 minutes. Cooking times may vary)
  6. Cool in skillet 20 minutes before removing to slice (as you can see from the picture, I left it in the pan to slice. Rebel to the end, that's me)
Good times!


  1. I found your blog through Let's Get Social Sunday. Nice to meet you.

    I agree--the comments can be cut throat.