A lot of chocolate with a little caramel makes for happiness in a pan! The delishimo topping for this brownie is adapted from the ganache that goes with Life by Chocolate Cake (page 376), but with a hint of caramel. Hot from the pan, the topping oozes all over the brownies and they are a thing of yumminess. . . . Once you refrigerate them, they transform, thicken up to get all fudgy, and become a totally different treat. So, two ways to enjoy these brownies. Pick your joy! This recipe is found in the “Delicious Desserts & Treats – Cookies, Brownies & Pies” section, on page 403 of the Trim Healthy Table Cookbook.
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Transformer Fudge Brownies
Description
A lot of chocolate with a little caramel makes for happiness in a pan! The delishimo topping for this brownie is adapted from the ganache that goes with Life by Chocolate Cake (page 376), but with a hint of caramel. Hot from the pan, the topping oozes all over the brownies and they are a thing of yumminess. . . . Once you refrigerate them, they transform, thicken up to get all fudgy, and become a totally different treat. So two ways to enjoy these brownies. Pick your joy! This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section, on page 403 of the Trim Healthy Table Cookbook.
Multiple Serve Recipe
Ingredients
For the Transformer Fudge Brownies
For the Chocolate Caramel Topping
Instructions
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Preheat the oven to 350°F. Spray an 8-inch square baking dish with coconut oil.
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Melt the butter and chocolate in a saucepan over medium heat. Remove from the heat, add the sweetener, and beat all together with an electric mixer. Beat in the eggs one at a time. Add the chocolate extract (if using), caramel extract, salt, and Baking Blend and beat until smooth. Stir in the nuts (if using)
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Scrape the batter into the pan and bake for 35 minutes.
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Meanwhile, make the topping. Melt the chocolate and coconut oil in a small heatproof bowl set over a saucepan of simmering water (the bowl shouldn’t touch the water). Reduce the heat under the pan to low. Add the heavy cream and whisk well, then whisk in the almond milk. Keep whisking as you add the salt, sweeteners, and caramel extract. Remove from the heat and set aside.
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When the brownies are done, pour the liquid ganache over the brownies and spread out messily. The ganache will stay rather runny while the brownies are hot . . . but it will thicken more as the brownies cool and even more once refrigerated. Enjoy both ways!
