In early September, I visited a friend in Florida and we quickly spotter this recipe in the magazine in October Rachael Ray. These are by far the BEST brownies I've ever eaten! They were 100% approved by my friend, her husband and me and a friend from QC, when I have redone my return here. There's no more pig like brownies!
Brownies caramel-coconut
Ingredients
11 June semi-sweet chocolate 1 cup (broken) 6 c.
tablespoons unsalted butter 1 cup sugar
2 large eggs ½ cup flour ¼ cup
unsweetened cocoa powder
¼ c. teaspoon salt 1 cup
creamy caramel candy (20 candies) 1 tablespoon
Tea
milk ½ cup sweetened coconut, toasted
- Preheat oven to 350F. Grease a 8x8 flat and lined with a sheet of parchment paper 14in, left exceeded 2 sides.
- In a bowl using glass, combine chocolate, butter and 3 tablespoons tablespoons of water. Melt in microwave on medium for 2 ½ minutes or until texture is smooth.
- Whisk in sugar and adding eggs, one at a time.
- Add flour, cocoa and salt. Stir until mixture is smooth.
- Pour into 8x8 pan. Bake until I cracked top, about 25 to 30 minutes (me 30 minutes because the center was not quite cooked 25min). Cool completely.
- In a small glass bowl, combine caramels and milk. Melt in microwave on medium for 2 minutes or until mixture is smooth. Spread over top of brownies and sprinkle with toasted coconut.
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