Saturday, February 26, 2011

Cocoa Caramel Swirl Brownies - Recipe

I whipped these up the morning before a Superbowl party. I adapted them from the cocoa brownies recipe in Wild About Brownies which I chose simply because I had cocoa on hand. :o)

baked in caramel swirl goodness

They turned out sticky and fudgey, cutting was an adventure, I ended up removing them from the pan a cutting board and bringing the knife straight down to cut them since dragging the knife through just made them crumbley due to the caramel swirls. :o)

Cocoa Caramel Swirl Brownies
Adapted from Wild About Brownies

3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1/4 cup caramel liqueur (I used Baileys)
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
About 2 tablespoons caramel sauce
  1. Preheat oven to 350. Grease the bottom and sides of an 8 inch square baking pan. Line bottom with parchment paper, letting paper slightly hang over two edges (good for lifting brownies out to cut).
  2. In a small bowl combine flour, baking powder and salt.
  3. In another bowl mix together the sugar, eggs, oil and caramel liqueur with an electric mixer.
  4. Stir in the cocoa and extracts.
  5. Stir in the flour mixture until just combined.
  6. Pour the batter into the prepared pan and spread evenly. Distribute the two tablespoons of caramel sauce over top of the brownies and use a knife to draw in all sorts of fun swirls.
  7. Bake for 30 - 35 minutes or until a cake tester inserted into the brownie portion comes out almost clean.
  8. Cool in the pan on a wire rack then remove using parchment paper. Easiest to place on a large cutting board and use the knife to cut straight down to cut the brownies into squares.
  9. Store in an airtight container at room temp.

Sexy caramel swirls

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