Cookie Recipes
Frango Caramel Brownies
Yield: about 15
Ingredients
- 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
Instructions
- Cut Frango caramel chocolates in half and place in freezer.
- Prepare an 11 x 17 inch jellyroll pan lightly coated with melted butter. Adjust the oven rack to the middle position and heat the oven to 325 degrees F.
- Spread walnuts on a cookie sheet and toast in the oven until lightly browned, about 10 to 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.
- In a bowl, beat sugar, eggs, vanilla extract and salt on medium high until thick and mousse like about 3 to 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.
Attribution
Marshall Field and Company