October 10, 2007
Caramel Apple "Brownies"
It's treat day again at Jamison's office! I love trying something new and then sending it with Jamison so I'm not tempted to eat more of it than I should! ;o) Although there is no chocolate in this recipe it's still very brownie like. With the abundance of apples this time of year it's fun to come up with new things to do with them.
Caramel Apple "Brownies" take the best of two worlds and bring them together. You've got your apple and you've got your caramel, but in a totally different combination than your basic caramel apple, which I might add are one of my favorite treats! Who says you can't bring a little fusion to dessert? ;o)
What You'll Need for the Brownies:
1 stick butter, softened
1 cup of organic cane sugar
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 heaping teaspoon of cinnamon
1 cup of walnuts, chopped
2 cups of unbleached all purpose flour
2 large apples, cored and chopped
Preheat oven to 350 F.
Cream together butter through cinnamon until smooth. Stir in nuts until incorporated into the wet mixture. Slowly add flour and stir until just mixed. Add apples and stir to incorporate throughout the mixture. Spread apple mixture into a 13 X 9 inch baking dish that has been sprayed with non-stick spray. Bake for 35-45 minutes until golden brown and "brownies" stick done.
Remove from oven and set aside to cool.
What You'll Need for the Caramel Topping:
1 cup of organic cane sugar or natural brown sugar
1/2 cup of dairy (Note: You can use half and half, fat free half and half or heavy whipping cream.)
While the "brownies" are beginning to cool mix sugar and dairy in a medium sized pot and cook, not stirring, until it turns a golden amber color. If you want you can swirl the pan a few times instead of stirring. (Note: I like to bring the mixture to soft ball stage (235 F) on a candy thermometer, but you don't have to check the temperature if you don't want to. When it turns amber it's ready to go.) Remove from heat and let sit for about 2-3 minutes and then drizzle over the "brownies".
Notes: You could add a little nutmeg into the "brownies" if you liked. Any kind of nut will work as well, or you can leave those out entirely. Also any type of apple you have on hand works well too.
Posted by Dianne at October 10, 2007 7:39 AM
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Oh my does that look amazing!
Posted by: Jamie at October 10, 2007 9:12 AM
Posted by: Dianne at October 10, 2007 9:48 AM
I love that sauce!
Posted by: rachel at October 10, 2007 1:29 PM
I think it would make a really good ice cream topping! :o)
Posted by: Dianne at October 10, 2007 1:43 PM