Soul Scout
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
-
For Brownie
- 127.57 g unsweetened chocolate
- 236.59 ml unsalted butter
- 3 large eggs
- 236.59 ml dark brown sugar
- 14.79 ml spiced rum
- 177.44 ml granulated sugar
- 236.59 ml all-purpose flour
- 0.25 ml salt
-
For vanilla caramel sauce
- 118.29 ml granulated sugar
- 177.44 ml light corn syrup
- 59.14 ml butter
- 118.29 ml heavy cream
- 7.39 ml vanilla
- 0.25 ml salt
-
For sprinkling on top
- flaked coconut
- toasted peanuts
- melted chocolate
directions
-
Make brownies:
- Pre-heat oven to 350°F.
- Melt chocolate and butter in double boiler.
- Set aside to cool.
- Beat eggs until light.
- Add sugars and beat until thick and smooth.
- Stir in rum.
- Stir in flour and salt just until mixed, add melted chocolate and stir.
- Spread into a 9-inch springform pan lined with parchment paper, bake about 30-35 minutes until a tester comes out clean.
- Cool.
-
Make vanilla caramel:
- Combine all of the ingredients (except vanilla) in a sauce pan.
- Over a low heat, stir constantly until mixture reaches 250°F or the soft ball stage.
- Add the vanilla and mix thoroughly.
- Pour over baked brownies.
- Let set 2-3 minutes and sprinkle with sweetened flaked coconut and toasted peanuts.
- Cool completely.
- Stripe with melted semi-sweet chocolate.
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RECIPE SUBMITTED BY
Mizzy
Washington, 0