Post by Allan on Aug 10, 2007 21:32:16 GMT -5
RECIPE: CARAMEL BROWNIES
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INGREDIENTS:
14 ounces caramels
1/3 cup evaporated milk
8 ounces german sweet chocolate
6 tablespoons butter
4 eggs
1 cup sugar
1 cup flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
6 ounces chocolate chips
1 cup chopped walnuts
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour a 9 x 13
baking pan. Combine caramels and evaporated milk in top
of double boiler over low heat. Cover and simmer until
caramels are melted, stirring occasionally. Set aside,
keeping warm. Combine German sweet chocolate and butter
in 2 quart saucepan. Place over low heat stirring
occasionally until melted. Remove from heat. Cool to
room temperature. Beat eggs until foamy using electric
mixer at high speed. Gradually add sugar, beating until
mixture is thick and lemon colored. Sift together flour,
baking powder and salt. Add to egg mixture mixing well.
Blend in cooled chocolate mixture and vanilla. Spread
half of mixture into prepared baking pan. Bake for 6
minutes. Remove from oven and spread caramel mixture
carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup of walnuts into remaining chocolate batter.
Spread batter by spoonfuls over the caramel layer. Sprinkle
with remaining nuts. Bake for 20 minutes. Cool in pan on
rack.
* Refrigerate before cutting into bars or squares - it
will be difficult to cut if not chilled first.
TIPS FOR GARNISHING SWEETS WITH CHOCOLATE:
These can be made from any kind of chocolate but milk
chocolate is the easiest to work with. Use a bar that
is over 1/4 inch thick. Milk chocolate doesn't need to
be warmed before shaving; other chocolates should stand
in a warm place (80-85 degrees) for about 10 minutes.
For shavings:
Just use a vegetable peeler or a cheese server shave the
edge of the chocolate bar using short, quick strokes.
Use a toothpick to transfer larger shavings to the
dessert without breaking.
For Curls:
Also using a vegetable peeler, shave long strands from
the smooth side of the chocolate for smaller curls or
the wide side of the chocolate for larger curls.
* You can also freeze these and store in a ziplock bag
for a delicious garnish for those coffee drinks or
sundaes.
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INGREDIENTS:
14 ounces caramels
1/3 cup evaporated milk
8 ounces german sweet chocolate
6 tablespoons butter
4 eggs
1 cup sugar
1 cup flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
6 ounces chocolate chips
1 cup chopped walnuts
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour a 9 x 13
baking pan. Combine caramels and evaporated milk in top
of double boiler over low heat. Cover and simmer until
caramels are melted, stirring occasionally. Set aside,
keeping warm. Combine German sweet chocolate and butter
in 2 quart saucepan. Place over low heat stirring
occasionally until melted. Remove from heat. Cool to
room temperature. Beat eggs until foamy using electric
mixer at high speed. Gradually add sugar, beating until
mixture is thick and lemon colored. Sift together flour,
baking powder and salt. Add to egg mixture mixing well.
Blend in cooled chocolate mixture and vanilla. Spread
half of mixture into prepared baking pan. Bake for 6
minutes. Remove from oven and spread caramel mixture
carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup of walnuts into remaining chocolate batter.
Spread batter by spoonfuls over the caramel layer. Sprinkle
with remaining nuts. Bake for 20 minutes. Cool in pan on
rack.
* Refrigerate before cutting into bars or squares - it
will be difficult to cut if not chilled first.
TIPS FOR GARNISHING SWEETS WITH CHOCOLATE:
These can be made from any kind of chocolate but milk
chocolate is the easiest to work with. Use a bar that
is over 1/4 inch thick. Milk chocolate doesn't need to
be warmed before shaving; other chocolates should stand
in a warm place (80-85 degrees) for about 10 minutes.
For shavings:
Just use a vegetable peeler or a cheese server shave the
edge of the chocolate bar using short, quick strokes.
Use a toothpick to transfer larger shavings to the
dessert without breaking.
For Curls:
Also using a vegetable peeler, shave long strands from
the smooth side of the chocolate for smaller curls or
the wide side of the chocolate for larger curls.
* You can also freeze these and store in a ziplock bag
for a delicious garnish for those coffee drinks or
sundaes.
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