Auntie B’s Naughty Brownies
MAJOR KEY: Don’t overbake the brownies. When the center is set you can turn the oven off and let the brownies carry thru to done in the oven for a few extra minutes. Also, cut with a clean knife, wiping clean after every cut to ensure clean edges.
1 tsp. bourbon vanilla extract
1 cup milk chocolate chips
1 cup cocoa powder
2 cups granulated sugar
1 tbsp. Tastic Sweet*
¼ cup brown sugar
¼ cup Cognac Hennessey (optional)
½ teaspoon salt
1 ¼ cup all-purpose flour
½ cup of caramel
2 tbsps. water
1 tbsp. sea salt
½ cup butterscotch chips
½ cup chopped pecans or walnuts (optional)
- Preheat oven to 350.
- In a glass bowl add butter and chocolate chips and microwave for about 90 seconds, stirring every 30 seconds until melted and smooth. Add cocoa and sugar and mix well. Stir in eggs one at a time. Add vanilla and salt and mix together.
- Mix in the flour until well combined. Spread into a greased 9x13" pan or a tart pan and bake about 24 minutes or until toothpick inserted into the center comes out clean or with fudgy crumbs. Let cool completely.
- Pour caramel evenly over cooled brownies in a pattern or as you wish. Sprinkle with sea salt, butterscotch and nuts. There is only one question left: Ice cream or whipped cream?
*Tastic Spice is available at www.chefjjackson.com