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Roasted Red Pepper and Basil Pesto Penne Piccolini/Caramel Filled Magic Brownies

Make Roasted Red Pepper and Basil Pesto Penne Piccolini for dinner with Caramel Filled Magic Brownies for dessert! Treat yourself to a cheesy pasta dinner followed by fudgy, caramel brownies.
Course Dessert, Dinner
Cuisine American
Keyword basil pesto penne, caramel brownies, magic brownies, red pepper pasta

Ingredients

For the Penne

  • ½ cup roasted red bell peppers from a can or fresh
  • 3 cloves fresh garlic
  • ⅓ cup parmesan cheese grated
  • ⅓ cup pine nuts
  • 1½ cups basil leaves
  • ½ teaspoon salt
  • ½ cup extra virgin olive oil
  • 1 pound penne piccolini
  • ¼ cup heavy cream if desired (I added it for a more creamy sauce, but it’s great just with the pesto as well)

For the Brownies

  • 1 brownie mix 9x13 inch size
  • 10 soft caramels unwrapped and halved
  • 2¼ cups shredded sweetened coconut
  • 14 ounces sweetened condensed milk (I used 1 14-ounce can)
  • ½ cup chocolate chips
  • 2 tablespoons coconut oil (you can also use heavy cream)

Instructions

For the Penne

  • Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.
  • Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.

For the Brownies

  • Preheat oven to 325 degrees F. Place tin foil into an 8x8 inch baking dish. (I used a calphalon square cake pan). Spray foil generously with cooking spray. Prepare brownies according to package directions. Pour half of mix into pan. Place halved caramels evenly over brownies and pour remaining batter over caramels.
  • In a medium bowl, mix the coconut and condensed milk until well combined. Spoon evenly over top of brownies.
  • Bake for 55-65 minutes or until toothpick comes out clean from center. Let cool for 15 minutes. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until melted and smooth. Stir in coconut oil until shiny and smooth. Pour over warm brownies and let cool completely before cutting into squares.

Notes

Penne: Makes 6 servings. 
Brownies: Makes 9 large extra thick brownies.
**If using 9x13 inch pan for the brownies change oven’s temperature to 350 degrees F.