Delectable Caramel Macciato Brownies Recipe

Delectable Caramel Macciato Brownies Recipe

PREP
0 min
BAKE
0 min
YIELD
18 bars
CALORIES
0.0
  • PRINT

SKILL LEVEL : Advanced

Ingredients

1 cupCHIPITS Semi-Sweet Chocolate Chips (250 mL)
1/2 cupsoftened butter (125 mL)
4 to 5 tspinstant coffee granules (20 to 25 mL)
2 tbspwater (or espresso, or strong coffee, in place of instant coffee) (30 mL)
1 cupgranulated sugar (250 mL)
3 eggs, beaten (3)
1 tspvanilla (5 mL)
1 1/3 cupsall-purpose flour (325 mL)
1/2 tspbaking powder (2 mL)
1/4 tspsalt (1 mL)
3/4 cupCHIPITS Butterscotch Chips (175 mL)
1 1/2 cupsicing sugar (375 mL)
1/3 cupsoftened butter (75 mL)
1 tspvanilla (5 mL)
5 tspcream or milk (25 mL)
1/4 cupCHIPITS Butterscotch Chips (50 mL)
1/4 cupicing sugar (50 mL)
1 tbspcream or milk (15 mL)
BROWNIE:
VANILLA CREAM ICING:
BUTTERSCOTCH CARAMEL DRIZZLE:

Directions

    1. Heat oven to 350°F (180°C). Line bottom and two sides of 9-inch (23 cm) square cake pan with foil.

    2. In medium bowl, combine semi-sweet chocolate chips, butter, instant coffee and water. Microwave on MED HI for 40 to 90 seconds or until chips just begins to melt (or heat in small saucepan). Stir slowly until smooth. Stir in sugar. Let cool. (Speed up process by refrigerating; stir often.)

    3. Stir in eggs and vanilla. In small bowl, mix together flour, baking powder and salt. Stir into cooled chocolate mixture until well combined. Stir in butterscotch chips. Pour batter into prepared pan.

    4. Bake 25 to 30 minutes or until tester comes out with moist crumbs and cake begins to crack near edges. (Do not overbake.)

    5. Cool in pan 10 minutes. Lift brownies from pan, remove foil. Let cool completely. Spread with Vanilla Cream Icing, top with Butterscotch Caramel Drizzle (follows). Cut into bars.

    Makes 18 bars.


    VANILLA CREAM ICING:
    Sift icing sugar into small bowl. Blend in butter and vanilla. Add enough cream to make soft icing.

    BUTTERSCOTCH CARAMEL DRIZZLE:
    Place butterscotch chips in small bowl. Microwave on MED HI until soft. Stir slowly until smooth. Blend in icing sugar and cream to form thin icing. Place in small plastic sandwich bag; squeeze into one corner. Cut small hole in corner; squeeze bag, moving back and forth diagonally over icing.

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