Recipe: Brownie Wedgies with In a Hurry Caramel Sauce

BROWNIE WEDGIES

"A pan of brownies baked in the round and topped with caramel, bittersweet chocolate and toasted walnuts.

FOR THE BROWNIE BASE:
3 oz. bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, softened to room temperature
1/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 tsp. pure vanilla extract
2 large eggs, lightly beaten
1/2 cup coarsely chopped walnuts, toasted
FOR THE TOPPING:
1/4 cup In a Hurry Caramel Sauce (recipe follows)
1 oz. unsweetened chocolate, coarsely chopped
2 tsp. unsalted butter, softened to room temperature
1 tsp. brown rice syrup* or light corn syrup

Heat oven to 325 degrees.

Line a 9-inch round cake pan with foil, extending up and beyond the sides of the pan. Grease foil.

FOR THE BROWNIE BASE:
Melt chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is melted and smooth. Remove top of double boiler from heat and carefully wipe bottom so that none of the moisture steams up into the chocolate. Cool slightly.

Whisk in butter, flour, sugars, vanilla, and eggs to blend. Spread into prepared pan. Top with nuts.

Bake for 20 to 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached.

FOR THE WEDGIE TOPPING:
Warm the caramel sauce, stirring frequently, in a small saucepan until pourable.

In a separate small saucepan, melt and combine chocolate, butter and syrup.

Remove brownies from pan and carefully remove foil. Drizzle caramel over brownies. Drizzle chocolate over caramel. Cool completely on a wire rack.

Cut into wedges.

IN A HURRY CARAMEL SAUCE
Makes about 2 1/2 cups

1/2 cup unsalted butter
1 1/4 cups firmly packed light brown sugar
2 tbsp. brown rice syrup* or light corn syrup
1/2 cup heavy (whipping) cream

Melt the butter in a medium saucepan. Whisk in sugar and syrup. Bring mixture to a boil, cooking and stirring until sugar dissolves.

Stir in cream; return mixture to a boil. Remove sauce from heat and let cool slightly before using. Store leftovers covered in the refrigerator.

*Brown rice syrup is a natural sweetener and a good substitute for corn syrup. It is a mildly sweet, caramel-flavored, golden syrup made from rice, and can be found at specialty grocery stores and natural food stores.

Makes 12 brownies
Source: Brownies to Die For! by Bev Shaffer