What You Need:
3 T unsalted butter, room temperature 1/2 C unsweetened chocolate, chopped 1 C of sugar 1 large egg, well beaten 1 C + 3 T flour 1/2 t salt 1 C of sugar 4 T of water 3/4 C of heaving whipping cream 3 T of semisweet chocolate chips 2 T of pecans, chopped
How to Make It:
Set the oven temperature to 350 degrees and let the oven to preheat. Spray an 8X8 brownie pan well with a non stick cooking spray. Place the butter into a microwave safe bowl. Add the chopped chocolate and place the bowl in the microwave. Microwave on medium power 1 minute or until the butter is melted and the chocolate is soft. Remove the bowl and stir until smooth. Pour the sugar into the bowl and whisk until well blended. Add the egg and vanilla and whisk again to combine. Stir in the flour and salt until blended in well. Spread the batter out evenly into the prepared pan. Bake for 28 minutes. Place the sugar and water into a saucepan placed over medium high heat. Bring the mixture to a boil and stirring with a fork boil for 3 minutes or until the sugar dissolves. Reduce the heat to medium and swirling the pan cook 7 minutes or until the syrup turns golden amber in color. Remove the pan from the heat and gradually add the cream, stirring carefully. When the sugar hardens return the pan to the heat and cook 2 minutes or until the sugar melts again. Remove the brownies from the oven and drizzle with the caramel sauce. Evenly sprinkle the chocolate chips and pecans over the top. Return the brownies to the oven and bake an additional 2 minutes. Remove to a wire rack to cool completely.
Makes 6 servings
When ready to serve this luscious brownies place them in individual dessert bowls. Top each one with a scoop of ice cream, sliced bananas and a maraschino cherry for the perfect dessert sundae.
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