with Salted Caramel Chips
Frosted with Duo Penotti (R) Chocolate and Caramel Spread & Chocolate Glaze
Combining glorious flavors in new, adventurous ways is a favorite pastime of The Chocolate Goddess. Taking the chocolate experience to a new heavenly level, The Chocolate Goddess has raised the brownie bar with this recipe. The rich taste of almond paste is a universal favorite, most often used in making marzipan, cookies and cakes. Coalesced with chocolate and salted caramel chips in a brownie, almond paste helps this dessert achieve a heavenly status and provides rapture for the taste buds. As if that isn't enough, the brownie is crowned with a satin, chocolate glaze. This is one blissful brownie.
This brownie will make any day special, but don't forget Valentine's Day is on the horizon. Making this your dessert is a sensuous end to a romantic meal. Serve on 4 squares of a large 4 ounce chocolate bar for that extra, goddess touch.
1 cup Semisweet Chocolate Chips
6 ounces (1/2 sticks) Unsalted Butter
2 1/2 ounces of Almond Paste (make sure it is soft and moist)
2 teaspoons Pure Almond Extract
1 teaspoon Pure Vanilla Extract
1 cup Granulated Sugar
2 Large Eggs
2/3 cup All Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1 cup Hershey's (R) Salted Caramel Chips
Butter, Unsweetened Cocoa Powder and Flour for dusting the pan
Duo Penotti (R) Chocolate and Caramel Spread (if not available, frost with a thin layer of Thick Caramel).
2/3 cup Semisweet Chocolate Chips
3 tablespoons Butter
1 tablespoon Light Corn Syrup
Some Sea Salt Caramel Morsels to sprinkle on top
Serve each on half of a 4 ounce bar of chocolate, 4 squares each. I prefer Ghirardelli(R).
Makes 9 servings.
Preheat oven to 350 degrees.
Butter an 8 x 8 pan and dust with 1 tablespoon of unsweetened cocoa and 1 teaspoon flour.
Combine Cocoa Powder and Flour. Set aside.
Melt chocolate chips and butter in a medium sized bowls on low power, stirring after the first 30 seconds and then at 20 second intervals. Remove just before all the chocolate chips are completely dissolved, and continue stirring until they melt completely. Do not overheat or the chocolate will seize. (My chips melted in 50 seconds total.) Set aside.
Mix eggs, almond paste, almond extract and vanilla with an electric mixer on medium speed until completely combined.
Beat in sugar.
Add melted chocolate and butter until incorporated.
Add flour and cocoa powder and combine on low speed.
Fold in salted caramel chips by hand.
Pour into prepared pan.
Bake for 25 minutes.
Let cool completely in refrigerator overnight.
Cut into 9 squares.
Frost with Duo Penotti Chocolate and Caramel spread or a thin layer of thick caramel (I like Fresh Markets Creamy Caramel Sauce).
Melt chocolate chips and butter on very low power stirring at 30 second and then 20 second intervals.
Add corn syrup. Let cool to room temperature stirring occasionally so it doesn't start to firm. Pour over brownies. Sprinkle with a few more morsels of sea salt caramel chips. Let firm and using a sharp knife cut again over previous slices.
Serve each brownie on 4 squares of chocolate.