How do you like them apples?
Everywhere I look this time of year is pumpkin-spice-this and pumpkin-spice-that. Although I am a sucker for the delicious seasonal trend, I must admit that I am a bigger fan of everything apple. Apple pie, baked apples, apple crisp, caramel apples, apple stuffing and pork chops. These Caramel Apple Brownie Crisps, however, are a perfect pairing of chocolate, caramel and apples and will surely be a hit at any Autumnal event.
I may have mentioned a time or two before that I love brownies and cookies. This recipe is like a combination cookie and brownie. It’s the best of both of the baked confections worlds. It’s crispy, yet soft and chewy, and depending on whether or not you like toppings, there are many possibilities. You can eat them without a topping, but with so many options, why would you? The crisps go great with a ganache, peanut butter frosting, icing, or glazes.
This Treat Does the Trick Everytime
This caramel apple sauce topping, by the way, is excellent on cheesecake or vanilla ice cream, too. I love this caramel apple sauce so much, I could eat it by the spoonful. I won’t do that though. Because I’m a grown up and need to exercise a little self control. Besides, today, it’s going on the brownie crisps that I cut into fun Halloween shapes. ‘Tis the season and all, so what’s better for a Halloween gathering than Caramel Apple…Brownie Crisps?
Caramel Apple Brownie Crisps
Caramel apple is a perfect flavor for the season. These brownie-like cookie crisps are excellent with the caramel apple sauce or can be enjoyed without the topping.
For the Brownie Crisps
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup flour
- 2 tsp pure vanilla extract
- 2 extra large eggs
- 2 extra large egg whites
- 2 cups sugar
- 1/2 cup butter
- 1/4 cup dark chocolate cocoa powder
- 2 cups chocolate chips
For the Caramel Apple Sauce and Topping
- 3 tart apples, peeled, cored and sliced I use Ida Red
- 2 cups apple cider
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/4 cup vanilla Crown Royal optional
- 3 tbsp butter divided
- 1/4 cup vanilla greek yogurt
- 1/4 cup cornstarch
- Seasonal sprinkles or candy toppings
For the Brownie Crisps
Preheat oven to 325 degrees then line two 11 1/2 X 15 1/2 X 1 with parchment paper.
In a small saucepan, melt the butter then gradually add the chocolate chips. Stir with a whisk until smooth. Add the vanilla and allow to cool while you prepare the next steps.
In a small bowl, combine the flour, cocoa powder, salt and baking soda.
In a large bowl, separate the egg whites from two of the eggs and add two whole eggs. Beat until the egg yolks and whites are well incorporated then slowly add the sugar and beat until frothy.
Add the chocolate and vanilla mixture to the egg mixture. Then gradually add the flour mixture. Be careful not to overmix. Just stir until the flour is incorporated.
Divide the batter between two parchment-lined baking sheets then spread the batter out to the edges.
Bake for approximately 15-20 minutes. The batter will be almost set, but still very soft. Cut the brownie into squares of desired size or use cookie cutters for fun shapes. Don’t separate the shapes. Cutting the shapes before the brownie is done baking will give each piece a crispy edge. Return to the oven to bake for an additional 5-10 minutes watching closely so not to burn them.
Remove from the oven and allow to cool completely before separating the pieces. (If you’re using a cookie cutter, you will have miscellaneous pieces of various sizes and shapes…use them as a topping, save them for nibbling or pulse them into crumbs in a food processor and save for use in a pie crust another time.)
For the Caramel Apple Sauce Topping
In a medium saucepan bring apple cider, brown sugar, cinnamon and vanilla to a boil.
Add 1 tbsp. of the butter to the boiling mixture. Once the butter has melted, reduce heat, add the apples and Vanilla Crown Royal, if desired, then simmer until the apples are tender. (Approx. 10 minutes.)
Remove the apples from the liquid and reserve for another use.
Return the liquid to a boil then add the remaining 2 tbsps. of butter and Vanilla Greek yogurt. Stir until well incorporated.
In a small bowl, add the cornstarch and about a 1/2 cup of the boiling cider liquid. Whisk until smooth then gradually add the mixture to the cider and whisking constantly so not to burn the sauce. Whisk until thick and smooth. Set aside to allow to cool before topping the brownie crisps.
Spread a small amount of the sauce onto the smooth side (bottom) of the crisps. Top with sprinkles, crisp crumbs or candies of your choice.
Let me know what you think in the comments below and be sure to not miss a single recipe by following us on Facebook, Twitter, Instagram and Pinterest.