Makara
Caramel-Fudge Brownies
1/4 cup butter
2 oz. unsweetened chocolate
2 eggs
1 cup sugar
1/4 tsp. salt
1/2 tsp. Makara Cinnamon
3/4 tsp. instant espresso coffee
1/2 tsp. vanilla
1/2 cup all-purpose flour
Caramel syrup
1/2 cup butter
1/3 cup brown sugar
1/4 tsp. Makara Cinnamon
3/4 cup pecan halves
3/4 cup chocolate chips
Preheat oven to
350°. Melt 1/4 cup butter and unsweetened chocolate
together over low heat. Set aside. In a mixing bowl, beat
eggs with whisk until light. Then beat in 1 cup sugar, salt,
vanilla, Makara Cinnamon and espresso powder.
Stir in chocolate mixture; then add flour. Pour into buttered
8" square pan. Bake 15 minutes. While bottom layer is baking,
prepare caramel topping by bringing 1/2 cup butter and brown
sugar to a boil in a small saucepan, stirring constantly.
Boil for one minute, stirring. Add Makara Cinnamon.
Remove pan from oven and sprinkle the brownies evenly with
pecan halves. Carefully pour cooked caramel syrup over pecans,
covering surface of brownies completely. Return pan to oven
for an additional 10-15 minutes, until caramel is bubbling
thoroughly. Remove from oven, then immediately sprinkle
with chocolate chips. Let them melt slightly, then gently
swirl chocolate surface with spatula. Cool completely before
cutting into 1" squares. Makes 24 brownies.
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