I just picked up at the store what might be my last batch of Honeycrisp apples for this season. I’ve been to Mariano’s, Jewel, Dominicks and Whole Foods and it seems everywhere that the only remnants are banged up and not up to my apple standards. So it looks like after I make this batch of Honeycrisp Apple Caramel Brownies that I’ll have to be patient until October when the next harvest hits. If you don’t have access to Honeycrisp apples where you live, you can substitute Granny Smith apples which are usually available year round everywhere.
Honeycrisp Apple Caramel Brownies
Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening. Set aside.
In a medium bowl, stir together the flour, cinnamon, baking powder, salt and baking soda. Set aside.
In a separate bowl, use a mixer to beat together butter, sugar and egg (about 2 minutes). Fold in the apples and caramel candies by hand until combined. Add the flour mixture and stir until combined.
Spread the batter into the prepared baking pan. Sprinkle chopped peanuts on top. Bake for 40 minutes, or until golden brown and slightly firm. Cool completely, about 1 hour. Cut into 16 bars. [If you decide to serve warm, try this dessert a la mode with some quality French vanilla ice cream or gelato.]
1/2 cup butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 3/4 cup Honeycrisp apples, cored, peeled and cut into 1/2-inch cubes (about 2 large apples)
30 soft caramel candies, unwrapped
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup peanuts (salted and skinless), chopped
Number of servings: 16
Cooking time: 40 minutes