These moist and fruity brownies are best eaten or frozen within a day or two. If they start to become soggy, you can refresh them in a 325° oven for 10 to 15 minutes, but be careful not to over do it and dry them out too much.

3/4 cup chopped pecans
1 pound firmly packed dark brown sugar (2 1/4 cups)
2 sticks butter, melted
2 extra large eggs, lightly beaten
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 cups peeled and diced Granny Smith apples (about 1 1/2 lb.)

1. Preheat oven to 350º. Grease and flour a 9×13″ pan.
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
3. In a large bowl, stir together brown sugar, butter, eggs, and vanilla.
4. In another bowl, stir together the flour, baking powder, and salt, add to the brown sugar mixture, and stir to blend. Stir in the apples and pecans.
5. Pour the batter into the prepared pan and spread in an even layer.
6. Bake at 350º for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour) before cutting into bars.

Servings: 24