I discovered this recipe and many other fantastic ones on Picky Palate, a blog, you should not miss. I was thinking of joining in the fun on the new Improv Challenge and was thinking of baked goods to make. Brownies popped into mind and a did a search for Apple Caramel Brownies and I hit the jackpot.
Apples N’ Cream Caramel Topped Brownies
1 Box Pillsbury Brownie Mix, Family size, 9×13 (I made my own brownie recipe – below)
8 ounces Tofutti cream cheese
1/4 cup granulated sugar
2 tablespoons margarine
4 small-medium baking apples, peeled and thinly sliced
4 tablespoons packed brown sugar
1 teaspoon ground cinnamon
3/4 cup chopped walnuts (or other nut of choice)
Prepared Caramel sauce, warmed in microwave
1. Preheat oven to 350 degrees F. Prepare brownies as below or use a mix. Pour into a 11×7 inch baking dish that’s been sprayed with Canola Oil. Place softened Tofutti cream cheese and sugar into a mixing bowl and beat until smooth. Place dollops of cheese over brownie batter. Use a butter knife to carefully swirl without dragging against the bottom of dish.
2. 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. Remove from heat and pour evenly over brownies. Bake for 45-55 minutes or until center of brownies are cooked through. Remove and let cool completely before cutting into squares. (Instead of a drizzle, I used caramel chips, which melted into topping.)
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup Canola Oil
- 1/2 cup boiling water
- 2 cups white sugar
- 2 eggs
- 1/3 cup vegetable oil (Second third)
- 1 1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F . Grease and flour a baking pan.
- In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
- Go back to directions for the whole recipe, above.
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