Ingredients
3 oz. unsweetened chocolate
1/2 cup butter, softened
4 large eggs
1 1/2 cup white sugar
1 Tablespoon vanilla extract
1 1/2 cup flour
Caramel:
1/4 cup butter
1/3 cup dark brown sugar
2 Tablespoons light corn syrup
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Preheat oven to 325. Grease 8 inch pan Melt chocolate and butter. Beat eggs in large bowl with mixer at high speed until they thicken slightly. Add sugar slowly. Add vanilla and mix well. Add chocolate mixture and beat on medium speed until uniformly brown. Add flour and blend at low speed until combined. Do not ovemix Pour half of the brownie batter into prepared pan, smoothing top. Bake 15-20 minutes or until top firm. Caramel: Heat butter, sugar and corn syrup in heavy sauce pan over medium heat, stirring constantly until sugar dissolves. Increase heat to high and boil 1 1/2 minutes. Remove from heat and stir in cream. Keep warm. Spread warm caramel evenly over baked brownie. pour remainig half of brownie mixture over caramel, smoothing the top. Bake 25-30 minutes or until toothpick inserved in center comes clean. Cool in pan. Cut into squares. Serve room temperature or chilled.
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Achievable elevated desserts — laminated doughs, cakes, custards
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
LED herb garden — grow basil, cilantro, parsley, dill year-round
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating