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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 54 |
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Usually I don't like brownies but this one I loved it. Chocolate and caramel. From Jean Paré. Ingredients:
2 eggs |
1 cup sugar |
3/4 cup all-purpose flour |
1/2 cup walnuts, chopped |
1/8 teaspoon salt |
1/4 cup cocoa |
1/2 cup butter |
1/2 cup butter |
1 1/2 cups brown sugar, packed |
2 eggs |
2 teaspoons vanilla |
1 1/2 cups all-purpose flour |
1/4 teaspoon salt |
1/2 cup walnuts, chopped |
1/4 cup butter |
1/2 cup brown sugar, packed |
3 tablespoons milk |
1 1/2 cups icing sugar |
2/3 cup semi-sweet chocolate chips |
1 tablespoon butter |
Directions:
1. Chocolate Layer: Beat the 2 eggs together until foamy. Add sugar, flour, walnuts and salt. Melt cocoa and butter in a saucepan, at low heat. Add to the egg mixture and stir well. Pour in a greased baking dish (9 x 13). Set aside.
2. Caramel Layer: In a clean bowl, beat butter and brown sugar until creamy. Add 2 eggs and vanilla. Beat to combine everything. Add other ingredients of the caramel layer. Stir. Put this mixture on the chocolate layer with a spoon. Spread it uniformly, do the best as you can (I remember it's not easy). Cook in the oven at 350 F for 30 minutes until the cookie begins to detach from the sides of the pan. Let cool.
3. Icing: Bring the butter, brown sugar and milk to boil in a saucepan. Let simmer 2 minutes then let cool. Add the icing sugar, adding icing sugar or milk if needed. Spread on the cold cookie.
4. Garnish: Melt chocolate and butter in microwave. Garnish the icing with melted chocolate. Cut in 54 squares.
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