Hello everyone and welcome to the kitchen of simplicity!

Tired of recipes with endless ingredient lists?

Today we show you that for a soft, dense, and super chocolaty Brownie, you don’t need butter, added sugar, or much else.

We only have 3 ingredients, an apple, and thirty minutes of waiting.

This is the Quick Brownies Recipe that will make your snack or after-dinner special, ideal even for those who are health-conscious.

Promised: the result is a moist heart and a delight that doesn’t seem light at all.

If you’re here after a dinner with friends, perhaps with a good Baked Pasta with Tuna, a baked Turbot or a plate of Pasta with Amberjack, this brownie is the perfect conclusion: it won’t weigh you down and will leave everyone amazed!

Let’s start right away, it only takes a few minutes to blend and bake!

Quick Brownies Recipe: Only 3 Ingredients and Apple (Soft and Chocolaty!)

Difficulty: Very easy
Cost: Very economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

99.90 Kcal

calories per serving

Info Close

Energy 99.90 (Kcal)
Carbohydrates 16.79 (g) of which sugars 7.43 (g)
Proteins 6.36 (g)
Fat 4.35 (g) of which saturated 2.29 (g)of which unsaturated 1.98 (g)
Fibers 8.02 (g)
Sodium 37.55 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

10.58 oz apple
2 eggs
2/3 cup unsweetened cocoa powder

Tools

1 Immersion Blender Cecotec
1 Springform Pan Famkeep

Steps

Prepare the Dry Ingredients and the Apple
First, peel and core the apple to get the 10.58 oz of pulp needed.
Chop the pulp into pieces and transfer it to the blender container.
Immediately add the 2/3 cup of unsweetened cocoa powder.
Blend and Bake!
Add the 2 whole eggs to the mixture.
Blend at intervals until you obtain a smooth, soft, and creamy dough (without apple pieces).
Transfer the batter to your square baking pan lined with parchment paper.
Bake in a preheated static oven at 356°F for 30 minutes.
Cool and Set (The Secret!)
Once baked, remove the brownie from the oven and let it rest in the pan for 15-20 minutes.
Then, lift the cake using the parchment paper and let it cool completely on a rack for at least an hour.
This step is crucial!
When it’s cold, remove the paper and cut it into slices.
Tasting
Cut into 4 generous portions.
Enjoy the soft, dense, chocolaty texture of your brownie!

STORAGE ADVICE AND VARIATIONS:

🧊 Storage

Room Temperature:

The brownie stays fresh under a glass dome or in an airtight container for 2-3 days at room temperature.

Refrigerator:

To prolong freshness, especially in summer, you can store it in the refrigerator for up to 5 days.

Remove from the refrigerator 15 minutes before serving to soften it.

Freezer:

Cut into pieces and wrap them individually in plastic wrap.

They can be stored in the freezer for about 3 months.

Thaw at room temperature for several hours.💡 Useful Tips

Toothpick Test:

Do not overbake!

Remember the toothpick should come out moist with crumbs attached to ensure a dense and chocolaty center.

If you overbake it, your apple brownie will be dry.

Add Baking Powder:

If you want a slightly taller and fluffier cake (more like a cake), you can add half a teaspoon of baking powder to the batter before blending.

Blend Well:

Make sure to blend the batter thoroughly to completely eliminate apple pieces, which would otherwise give a lumpy texture

.🌶️ Delicious Variations

Add Nuts:

If you want to enrich it, add 1.76-2.47 oz of chopped nuts or dark chocolate chips to the batter before baking.

Winter Spices:

To enhance the autumnal flavor of the apple, add half a teaspoon of ground cinnamon to the batter before blending.

Fresh Topping:

Serve the brownie warm with a scoop of vanilla ice cream or cold with a touch of Greek yogurt or a raspberry sauce.

Apple Substitution:

If you don’t have apples, you can substitute with the same amount (10.58 oz) of cooked pumpkin puree or very ripe banana puree.

❓ FAQ (Frequently Asked Questions)

Can I substitute unsweetened cocoa with sweetened chocolate powder?
No, it is not recommended.
The recipe relies on the bitterness of cocoa to balance the natural sweetness of the apple.
If you use chocolate powder (the sweetened kind for drinks), the dessert will be too sweet and won’t have the correct consistency, as unsweetened cocoa is more concentrated.
Is it necessary to peel the apples?
Yes, it is essential.
To achieve the promised “smooth and creamy” dough, the peels must be removed, otherwise, the brownie will be fibrous or contain bothersome bits.
Can I double the recipe? If so, do the cooking times change?
Absolutely!
If you double the recipe (21.16 oz apple, 4 eggs, 1 1/3 cups cocoa), you’ll need to use a much larger pan or a standard baking sheet to maintain the same thickness.
If the thickness doubles, the baking time will increase significantly (it could take an hour or more).
I recommend keeping it thin like the base recipe!
How do I know it’s cooked if it needs to stay “soft”?
The secret is the toothpick test.
After 30 minutes, the toothpick should not come out wet or liquid but with moist crumbs attached.
If it comes out clean, it’s overcooked.
Do I have to use Golden apples, or can I use another type?
You can use any type of apple, as long as it’s not too watery.
Golden Delicious, Fuji, or Gala apples are perfect because they have a good balance of flavor and blend well.
How long does the brownie last?
It keeps well in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.