KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
-It's better to take them out of the oven too early rather than too late. They probably won't look done when they are done, so the knife test is a must.
-Let cool and refrigerate for a few hours or even overnight before cutting (I like storing them in the fridge too).
-This recipe is easily made vegan by using Earth Balance instead of butter and adding a few extra tablespoons to the caramel sauce instead of cream cream.
-The measurements for caramel are approximate. It always turns out delicious as long as you stir enough and allow it to thicken. If the caramel isn't thick enough it will just melt into the batter (which still tastes amazing but isn't quite as pretty).
brownie batter
In a sauce pan over medium heat, mix:
-3/4 cup vegetable oil
-1/4 cup water
-2 cups brown sugar
-a heaping 3/4 cup of dark chocolate unsweetened cocoa
-2 cups all purpose flour
-1 heaping teaspoon of coarse sea salt
-1 tablespoon vanilla extract
(Add ingredients in that order. Remove from heat after flour.)
caramel
In a saucepan over high heat, mix:
-8 tablespoons butter
-2 tablespoons half & half, heavy cream or whole milk
-1 1/2 to 2 cups of brown sugar
-1 or 2 teaspoons coarse sea salt
-1 tablespoon vanilla extract
(Bring to a boil, stir vigorously until it thickens.)
|
1st Keep
 rstuzin
|
Comments