Ingredients:

  • 2 large Tart, firm apples (e.g., Granny Smith or Bramley), peeled, cored, and finely diced
  • 1 Tbsp Granulated sugar
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 tsp Lemon juice
  • 1/2 cup (1 stick) Unsalted butter, melted
  • 1 cup Light brown sugar, packed
  • 1/4 cup Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla extract
  • 1 1/4 cups All-purpose flour (plain flour)
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Icing sugar (confectioners' sugar) (Optional Glaze)
  • 1–2 Tbsp Milk or apple cider (Optional Glaze)

Instructions:

  1. Preheat oven to 175°C (350°F). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Peel, core, and dice the apples into small, uniform 1 cm pieces. In a small bowl, combine the diced apples with 1 Tbsp of granulated sugar, cinnamon, nutmeg, and lemon juice. Set aside.
  3. Melt the unsalted butter until fully liquid. Transfer to a large mixing bowl. Whisk in both the brown sugar and granulated sugar until fully combined.
  4. Add the eggs, one at a time, whisking vigorously for about 30 seconds after each addition until the mixture is thick and slightly lighter in colour. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet mixture. Using a rubber spatula, fold gently until just combined (stop mixing the second you see no streaks of dry flour). Drain off any excess liquid from the coated apples and gently fold the spiced apples into the batter.
  7. Transfer the batter to the prepared tin and spread evenly. Bake for 35–40 minutes. The edges should be set and lightly golden brown, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached.
  8. Transfer the pan to a wire rack and let cool completely in the pan (about 45 minutes). Whisk together the icing sugar and milk/cider for an optional glaze; drizzle over the cooled squares just before lifting the block out using the parchment sling. Cut into 12 squares.