APPLE TATIN BROWNIE PUFF

Brownie is one of the classic sweets everyone loved. It's a pack of whole deliciousness of chocolates, cakey texture, nuts and more chocolates. I experimented on adding apple tatin, a tangy apples in caramel then wrapped it in a puff pastry and it worked out delicious. 

It kinda requires more baking though but if you are in for baking, you are in for labour! 😉

APPLE TATIN FUDGE BROWNIE PUFF

Using 7x10 rectangular brownie

Use spoon/ spatula to mix not whisk the brownie

for the Apple Tatin

Pre-heat oven at 175°

3 granny smith apples, sliced

50 g butter 

50 g caster sugar

1 tsp vanilla

Melt sugar in a pan til amber then remove from heat stir in 

butter and return to heat for a quick stir.

When done, remove from heat and pour into the brownie pan.

Lay over the apple slices on the caramel.

Bake at 180° for 30 minutes.

When done set aside.

Ingredients for the brownie:

  ½ c unsalted butter, melted ( around 113g)

   1 tbsp oil

   ½  c caster sugar

   2 large eggs

   2 tsp vanilla

   ½ c all-purpose flour

   ½ c cocoa powder

   ¼  tsp salt

   1 c walnuts chopped

additional ingredients:

Apple Tatin

1 or 2 sheets of puff pastry

   

for the brownie:

Melt butter in a microwave.

Add oil and cocoa powder, sugar and stir to combine.

Add egg one at a time and vanilla then stir.

Fold in flour and salt.

Pour over the apple tatin and spread.

Top with chopped walnuts.

Bake at 175° for 20 minutes. Do not over bake.

When done, cool then lay it on one side of pastry puff, fold the pastry to wrap the brownie, add pastry sheet if needed, then brush the pastry puff with beaten egg and bake for another 30 minutes at 180°.

Cool and slice to serve.