Soul Scout Food
SOUL SCOUT
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
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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