SOUL SCOUT

Soul Scout image

Provided by Cynthia Long

Categories Chocolate Dessert Bake Super Bowl Back to School Spring Birthday Party Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Ingredients

For Brownie
4 1/2 ounces unsweetened chocolate
1 cup unsalted butter
3 large eggs
1 cup dark brown sugar
1 tablespoon of spiced rum
3/4 cup granulated sugar
1 cup all purpose flour
pinch of salt
For vanilla caramel sauce
1/2 cup granulated sugar
3/4 cup light corn syrup
1/4 cup butter
1/2 cup of heavy cream
1/2 tablespoon vanilla
pinch of salt
For sprinkling on top
flaked coconut
toasted peanuts
melted chocolate

Steps:

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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