Brownies with Grilled Fruit

Ingredients

• 3 medium banana firm cut into 1-inch slices (2 1/4 cups)
• 2 tablespoons brown sugar packed
• 1 box brownie mix betty crocker® (1 lb 2.4 oz)
• 0.3 cup butter melted
• 0.8 cup mrs richardson's butterscotch caramel sauce 
• 2 medium mangos pitted cut into 1-inch chunks (2 cups)
• 3 tablespoons orange juice 
• 2.5 cups pineapple chunks fresh ()
• 9 servings vegetable oil for on brownie mix box

Equipment

• bowl
• frying pan
• oven
• grill
• aluminum foil
• skewers

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening. Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours.
2. Heat gas or charcoal grill. In small bowl, mix butter, orange juice and brown sugar.
3. On each of 18 (10-inch) skewers, thread pineapple, mango and banana pieces alternately, leaving space between each piece.
4. Brush butter mixture over fruit.
5. Place skewers on grill over medium-low heat. Cook uncovered 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.
6. Remove brownies from pan by lifting with foil; peel away foil.
7. Cut brownies into 3 rows by 3 rows; cut each brownie in half diagonally. To serve, arrange 2 brownie triangles on each plate.
8. Remove fruit from skewers and arrange around and over brownies.
9. Drizzle with caramel topping.