HAWAIIAN CARAMAC BROWNIE WEDGES

Hawaiian Caramac Brownie Wedges image

Number Of Ingredients 21

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Crust:
2 cups ground Oreo cookies
2 tablespoons melted butter
1/2 cup semisweet chocolate chips
1/2 cup chopped macadamia nut
20 caramels
2 tablespoons heavy cream
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Brownie:
3/4 cup unsalted butter
4 ounces unsweetened chocolate, chopped
3 tablespoons macadamia nut liqueur, or 2 tablespoons creme de cacao
3 large eggs
2 cups sugar
1 cup flour
1/4 teaspoon salt
3/4 cup chopped semisweet baking chocolate
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Ganache:
1/2 pint heavy whipping cream
10 ounces high-quality semisweet baking chocolate, chopped

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.

Nutrition Facts : Nutritional Facts Serves