Thursday, November 12, 2009

Roasted Apples N' Cream Caramel-Topped Brownies

I loved how this took a different twist on regular brownies- Apples, walnuts, and chocolate- a fabulous fall combination. The brownies were fudgey and soft with cream cheese swirled in. The apple topping was mixed and sauteed in brown sugar and walnuts with a hint of cinnamon. I brought these into work today for my birthday, and it went over really well!

1 Box Pillsbury Brownie Mix, Family size, 9×13
8-oz cream cheese, room temperature
1/4 cup granulated sugar
4 Tbsp butter
4 small-medium baking apples, peeled and diced
4 Tbsp packed brown sugar
1 tsp ground cinnamon
3/4 cup chopped walnuts (or other nut of choice)
Prepared Caramel sauce, warmed in microwave (I use the caramel apple dip or ice cream topping)

1. Preheat oven to 350 degrees F. Grease a 11x7 (makes thicker brownies) baking dish.
2. Prepare brownie mix according to package directions.
3. Pour into the baking dish that’s been lined and sprayed with tin foil (easier to remove and cut brownies). (I didn't do this since I kept the brownies in the pan to serve. If I wanted to cut out individual brownies and place on a serving plate, I would do this step).
4. Place softened cream cheese and sugar into a mixing bowl; mix until smooth.
5. Place dollops of cheese over brownie batter.

6. Use a butter knife to carefully swirl without dragging against the bottom of dish.

7. Place butter into a large skillet over medium heat to melt. Add apples, brown sugar, cinnamon and chopped walnuts. Cook and stir for 5 minutes.

8. Remove from heat and pour evenly over brownies.

9. Bake for 55 minutes or until center of brownies are cooked through.
10. Remove and let cool completely before cutting into squares.
11. Just before serving, drizzle with caramel sauce.

Yield: 8 large brownie squares

Source: Picky Palate


Laura said...

Holy Moses, where have these been all my life?

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