Chocolate Brownie Bowl with Caramelized Apples make a great fall treat! Top them with Caramel Apple Sauce for even more awesomeness! The recipe for the brownie bowls, sauteed apples, and caramel apple sauce can all be made ahead of time, then put together when you are ready to serve.
Chocolate Brownie Bowl w/ Caramelized Apples
(makes 3 bowls)
(printable recipe at end of page)
Brownie Bowls
1 1/4 cups Sugar
3/4 cup Butter
1/2 cup unsweetened
2 Eggs
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 cup Milk
Caramelized Apples
2 tablespoons Butter
2 Granny Smith Apples ( peeled and cut into slices)
1 tablespoon Dark Brown Sugar
1 tablespoon Cinnamon
2 tablespoon Water
Caramel Apple Sauce
2/3 cup Brown Sugar
1 tablespoon Corn Starch
1/4 cup Apple Cider
1/4 cup Butter
1 Egg Yolk
Preheat oven to 350 degrees.
Heat the sugar, butter, and cocoa powder over medium heat. Stir until the butter is entirely melted. Remove from heat and let cool a bit. Add vanilla and add eggs, one at a time. Whip eggs just slightly, with a fork, before adding them to the pan. Do not put back on heat. Blend eggs and vanilla into pan, just until combined.
In another bowl, mix together the flour, baking powder and baking soda. Take turns adding flour mix and then milk to the pan. Beat after each addition. Continue adding the flour mix and then the milk until you have no more.
This is the pan I used to make the bowls. Any type of pan bowl will work. These come in a set of two. After trying to use these pans several times, with no success, I decided to prepare them my way, and they worked great. I used a cooking spray with flour in it. I sprayed inside the pan, which ends up being the top. It is a narrow area. Then I went through and sopped up the excess spray. I filled the pan with the batter and them release very easily. Don’t force them. They just slid out. Bake for 18-20 minutes. Check with a toothpick. Let cool completely.
Melt butter in saucepan. Add apples. Stir a round in the pan to cover with butter.
Add dark brown sugar, cinnamon, and water to pan. Fold apples into sauce until they are completely covered. Cook until tender. Remove from heat.
In a saucepan, combine 2/3 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider and 1/4 cup butter. Cook and stir until over medium heat until thick and bubbly. Once bubbly, stir for 2 minutes, then remove from heat. In a separate bowl, beat the egg yolk. Add a 1/2 cup of the brown sugar mix into the bowl with an egg. Combine the two, then pour back into pan with brown sugar mix. Cook again until bubbly. Cook and stir for 2 minutes. Remove from heat.
Drizzle with caramel.
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Author: The Freshman Cook
Brownie Bowls
- 1 1/4 cups Sugar
- 3/4 cup Butter
- 1/2 cup unsweetened Rodelle Baking Cocoa
- 2 Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 cup Milk
Carmelized Apples
- 2 tablespoons Butter
- 2 Granny Smith Apples ( peeled and cut into slices)
- 1 tablespoon Dark Brown Sugar
- 1 tablespoon Cinnamon
- 2 tablespoon Water
Carmelized Apple Sauce
- 2/3 cup Brown Sugar
- 1 tablespoon Corn Starch
- 1/4 cup Apple Cider 1/4 cup Butter 1 Egg Yolk
- 1/4 cup Butter
- 1 Egg Yolk
- Preheat oven to 350 degrees.
- Heat the sugar, butter, and cocoa powder over medium heat. Stir until the butter is entirely melted. Remove from heat and let cool a bit. Add vanilla and add eggs, one at a time. Whip eggs just slightly, with a fork, before adding them to the pan. Do not put back on heat. Blend eggs and vanilla into pan, just until combined.
- In another bowl, mix together the flour, baking powder and baking soda. Take turns adding flour mix and then milk to the pan. Beat after each addition. Continue adding the flour mix and then the milk until you have no more.
- This is the pan I used to make the bowls. Any type of pan bowl will work. These come in a set of two. After trying to use these pans several times, with no success, I decided to prepare them my way, and they worked great. I used a cooking spray with flour in it. I sprayed inside the pan, which ends up being the top. It is a narrow area. Then I went through and sopped up the excess spray. I filled the pan with the batter and them release very easily. Don’t force them. They just slid out. Bake for 18-20 minutes. Check with a toothpick. Let cool completely.
- Melt butter in saucepan. Add apples. Stir a round in the pan to cover with butter.
- Add dark brown sugar, cinnamon, and water to pan. Fold apples into sauce until they are completely covered. Cook until tender. Remove from heat.
- In a saucepan, combine 2/3 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider and 1/4 cup butter. Cook and stir until over medium heat until thick and bubbly. Once bubbly, stir for 2 minutes, then remove from heat. In a separate bowl, beat the egg yolk. Add a 1/2 cup of the brown sugar mix into the bowl with an egg. Combine the two, then pour back into pan with brown sugar mix. Cook again until bubbly. Cook and stir for 2 minutes. Remove from heat.
- Drizzle with caramel.
