Have you ever eaten a brownie with a donut baked inside the batter? No? You will today. Are you drooling yet?
These are blonde brownies with Top Pot Donuts MIXED in the batter. Yes, if I were to put this in a simple equation:
The idea came to me because I had a few leftover cinnamon sugar donuts from Top Pot, but really wanted brownies… yet didn’t want to throw away the donut. So why not merge both amazing desserts in one?
This is the first recipe I’ve come up with entirely from scratch. It’s like you’re eating a cheesecake dense brownie (which isn’t overly sweet), and then once in a while your mouth is surprised because you just bit into a pocket of sugary cinnamony Top Pot donut goodness…
So, what donut should I use in my next brownie recipe??
Top Pot Cinnamon Sugar Donut Cream Cheese Blonde Brownies from Scratch
Makes: 24 brownies
Time to prepare: 20 minutes prep, 30 minutes bake time
- 1 or 2 cinnamon sugar Top Pot Donuts, cut into bite sized pieces
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 & 1/2 cup packed brown sugar
- 1 tbsp vanilla
- 2 cups flour
Cream Cheese Filling:
- 8 oz low fat Philadelphia cream cheese
- 1 egg
- 1/2 cup Turbinado sugar
- 1 tsp vanilla
WHAT DO I DO?
- Preheat oven to 350, and use a 9*13 baking pan. Line with aluminum foil, and grease lightly.
- BOWL 1: Whisk applesauce, eggs, brown sugar, vanilla and flour until all ingredients are incorporated.
- Cut the donuts into bite sized pieces and fold into the batter.
- Pour half of the batter into the pan, and save the other half.
- BOWL 2: Beat the cream cheese, egg, sugar and vanilla until the mixture is smooth. Drop cream cheese filling in dollops on the top of the batter in the baking pan.
- Pour the remaining half of the batter on top.
- With a butter knife, make swirls in the pan to make lines out of the batter and cream cheese filling. Bake in the oven for 30 minutes.
- Let cool for 15 minutes, and serve.