Tuesday 17 November 2015

Salted Caramel Brownies

Yield: 12 SERVINGS 
Prep time: 20 MINUTES 
Cook time: 30 MINUTES

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
9 Ghirardelli Dark Chocolate and Sea Salt Caramel Squares
1/2 cup Planters Salted Caramel Peanuts, chopped

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 2-3 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ghirardelli Dark Chocolate and Sea Salt Caramel Squares, sprinkle the peanuts over the batter and chocolate, and cover with remaining 1/2 of brownie batter.

5. Bake for 30-35 minutes; do not over bake.

6. Allow to cool thoroughly and cut into large squares.

Notes:
Salted Caramel Brownies are best served the day they are made; however, they will keep at room temperature in an airtight container for up to 3 days.

Source: Baking Addictions

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Salted Caramel Brownies

Yield: 12 SERVINGS 
Prep time: 20 MINUTES 
Cook time: 30 MINUTES

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
9 Ghirardelli Dark Chocolate and Sea Salt Caramel Squares
1/2 cup Planters Salted Caramel Peanuts, chopped

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 2-3 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ghirardelli Dark Chocolate and Sea Salt Caramel Squares, sprinkle the peanuts over the batter and chocolate, and cover with remaining 1/2 of brownie batter.

5. Bake for 30-35 minutes; do not over bake.

6. Allow to cool thoroughly and cut into large squares.

Notes:
Salted Caramel Brownies are best served the day they are made; however, they will keep at room temperature in an airtight container for up to 3 days.

Source: Baking Addictions

0 comments:

Post a Comment

 

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