Best Hawaiian Caramac Brownie Wedges Recipes

HAWAIIAN BROWNIES

Steps:

• 1. Heat oven to 350 degrees Lightly grease 8 inch square baking pan. Set aside
• 2. In 2 quart saucepan combine granulated sugar, butter and reserved juice. Bring to a boil over medium heat, stirring constantly. Remove from heat.
• 3. Add chips and 1/2 tsp dark rum. Stir until smooth. Add eggs one at a time, beating after each egg is added. Add pineapple, flour, coconut, baking powder and salt. Stir well until well blended.
• 4. Spread mixture evenly in prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
• 5. In medium mixing bowl, combine all frosting ingredients, except pecans or Macadamias. Beat on low speed until smooth. Stir in pecans or macadamias. Spread frosting evenly over brownies.

HAWAIIAN CARAMAC BROWNIE WEDGES

Steps:

• Crust: Preheat oven to 350°. Spray a 9-inch springform pan with nonstick spray. Combine cookie crumbs and butter. Press into bottom of pan. Bake for 15 minutes. Remove from oven and sprinkle with chocolate chips and nuts. Combine caramels with cream in a microwave-safe bowl. Microwave on high 1 minute. Drizzle over nuts and refrigerate while preparing Brownie. Brownie: Melt butter and unsweetened chocolate in large saucepan, stirring until smooth. Remove from heat. Whisk in liqueur, eggs, and sugar. Stir in flour, salt, and semisweet chocolate. Pour over crust. Bake until wooden pick inserted in center comes out with moist crumbs, 60-65 minutes. Cool on rack. Refrigerate until firm. Remove from pan; cut into wedges. Brownies will be thick and fudgy, not like cake. Ganache: Heat whipping cream in medium saucepan until hot. Add chocolate and stir until completely blended. Pour Ganache over top and sides of each wedge, covering completely. Refrigerate until set. Decorate with chocolate hibiscus leaves, macadamia nuts, and caramel drizzle, if desired.

CHOCOLATE SHERRY CREAM BARS

Steps:

• Preheat oven to 350°. Melt chocolate and butter over hot water (in a double boiler); mix together and set aside to cool slightly. Beat eggs in mixing bowl until light. Gradually cream in sugar. Add remaining ingredients. Beat 1 minute. Stir in chocolate mixture and pour into greased and floured 10x14-inch pan. Bake 25 minutes. Cool! Filling: Beat butter and sugar together while gradually adding cream and sherry; mixture should be light and fluffy. Mix in walnuts. Spread over base and chill. Topping: Melt chocolate pieces with butter and water over hot water. Mix well. Dribble over filling. Chill until firm. Cut into 1x2-inch bars.