Apple-Butterscotch Brownies--will they hasten fall? Worth a try!

Will preparing desserts that exude fall bring on the autumn season? Certainly can’t hurt to try, especially in heat-furnace-weary Texas. My September 2011 issue of Southern Living which arrived Friday contained page after glorious page of tempting apple recipes (the headline proclaims “No repentance required” because the recipes are light on the calories and high on health). I have made a pact with myself to bake every single dish featured—and quickly, too. Perhaps the aroma of baked apples will usher in cooler climes.

My first to try was Apple-Butterscotch Brownies—worthy choice! These cakelike critters were absolutely to die for. Fat chunks of apple and toasted pecans make this bar cookie a flavorful yet light treat. Baked in a 13-by-9-inch pan, the recipe makes oodles. I squired some brownies away in an airtight container and froze them for a day when outside actually feels like fall and I can savor these with some hot cinnamon tea as I sit on my outdoor patio and breathe in a crisp, fall morning.

“Good to the core”—Southern Living extols about its apple recipe finds this month. I couldn’t agree more. Now, onto the Apple Brown Betty! Hurry, fall!

Apple-Butterscotch Brownies

1 cup chopped pecans

2 cups firmly packed dark brown sugar (if using brown-sugar substitute, use 1 cup substitute)

1 cup butter, melted

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpoes flour

2 teaspoons baking powder

1/2 teaspoon salt (or salt substitute)

3 cups peeled and diced Granny Smith apples (about 1 1/2 pounds)

Preheat oven to 350 degrees. In a shallow pan bake pecans in a single layer for 8 to 10 minutes or until they are toasted and fragrant. Stir halfway through. Stir together brown sugar and next 3 ingredients. Stir together flour and next 2 ingredients; add to brown-sugar mixture. Stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13-inch-by-9-inch pan; spread batter in an seven layer. Bake at 350 degrees for 35 to 45 minutes or until a wooden pick inserted in center emerges clean. Cool completely (about 1 hour). Cut into bars. Makes about 2 dozen.