CARAMEL BROWNIES


Ingredients:

180 g unsweetened baking chocolate
1 cup BAKER’S BEST MARGARINE
1 cup sugar
1 cup dark brown sugar, lightly spooned into measuring cup
1 tbsp light corn syrup
1 tsp SAN MIG BARAKO 3-in-1 COFFEE
4 pc MAGNOLIA BROWN EGGS
1 cup MAGNOLIA ALL PURPOSE FLOUR, sifted
1 tsp baking powder
1 cup bittersweet or milk chocolate chips

Caramel Frosting:

1 (300 mL) can condensed milk
100 grams bittersweet baking chocolate

Procedure:

  1. Preheat oven to 350 °F. Line the bottom of the pan with wax paper and set aside.
  2. In a thick saucepan, melt margarine and chocolate together over low heat. When the chocolate blocks are almost melted, remove the saucepan from heat and continue mixing until the chocolate has melted completely. Cool for 5 minutes.
  3. Add the white and brown sugar, light corn syrup and coffee. Mix well then add eggs and beat until fully incorporated. Add the rest of the ingredients and mix only until blended.
  4. Pour the cake batter onto prepared baking pan. Bake for 50-55 minutes or until toothpick inserted in all four corners of the pan comes out clean.
  5. Immediately unmold the brownie from the pan and transfer to a cooling rack to cool completely
Caramel Frosting:
  1. Place condensed milk in a pressure cooker. Add enough water to cover the can completely. Cook over medium heat for 20 minutes. As an alternative, you may also boil the can of condensed milk in a regular stockpot with the cover on for 1 1/2 hours. The color should be golden brown.
  2. Spread half a can of cooked condensed milk over the surface of the brownie. Melt the bittersweet/semisweet chocolate in a double boiler. Transfer the melted chocolate to a pastry bag. Drizzle some lines over the caramel. As an option, you may lightly pass a knife over the chocolate lines in the opposite direction to form a feathered effect. Chill briefly to allow the chocolate to set. Cut into bars.
Makes 12-16 pieces.
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