• cooking spray
• 1 1/2 cups white sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, softened
• 2 eggs
  1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 cup white sugar
• 2 large baking apples, peeled and chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray.
2. Beat 1 1/2 cup of sugar with the butter, vanilla extract, and cream cheese in a bowl until soft and creamy; beat in the eggs one at a time, beating well after each addition. Whisk together the flour, baking powder, and salt in a bowl.
3. In a separate small bowl, stir together the cinnamon with 1/4 cup of sugar. Stir 2 tablespoons of the cinnamon-sugar mixture into the flour mixture; reserve the rest of the cinnamon sugar. Stir the flour mixture into the butter mixture to make a smooth batter, and mix in the apples.
4. Pour batter into the prepared pan. Sprinkle the top of the batter with the reserved cinnamon-sugar mixture.
5. Bake in the preheated oven until the cake pulls away slightly from the edges of the pan, about 1 hour and 15 minutes. Cool cake completely on a wire rack before removing the pan and slicing the cake.

Ingredients:

6 tablespoon(s) unsalted butter, plus more for pan
6 ounce(s) coarsely chopped good-quality semisweet chocolate
1/4 cup(s) unsweetened cocoa powder (not Dutch-process)
3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) sugar
2 large eggs
2 teaspoon(s) pure vanilla extract

Directions

Preheat oven to 350 degrees F. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides.

Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.