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Frango Caramel Brownies
12 ounces Frango caramel chocolates, cut in half
3 cups walnut halves
3 sticks (1 1/2 cups) unsalted butter
1 pound bittersweet chocolate
3 1/2 cups granulated sugar
6 extra large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt
3/14 cups unbleached pastry flour or unbleached all-purpose flour
Unsweetened coca powder, if desired
Cut Frango caramel chocolates in half and place in freezer.
Prepare 11 x 17-inch jellyroll pan lightly coated with melted butter. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.
Spread walnuts on a baking sheet and toast in the oven until lightly browned, about 10-12 minutes. Shake the pan halfway through to ensure the nuts toast evenly.
In a stainless-steel mixing bowl set over a pot of gently simmering water, melt butter and bittersweet chocolate together.
Turn oven up to 350 degrees F.
N a bowl, beat sugar, eggs, vanilla extract and salt on medium high until thick and mousse like about 3-5 minutes.
Add flour in 3 batches, turning the mixer off before each addition and mixing on low until combined.
Stir in the melted chocolate mixture and nuts.
Fold in the frozen Frango caramel halves.
Pour batter into the prepared pan and spread to an even thickness.
Bake for 40 minutes, until firm to the touch.
Before serving, slice in 3 x 4-inch squares. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
Makes about 15.
Source: Marshall Field and Company
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