Soul Scout Recipes

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SOUL SCOUT

Provided by Cynthia Long

Categories     Chocolate     Dessert     Bake     Super Bowl     Back to School     Spring     Birthday     Party     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20



Soul Scout image

Steps:

  • Make brownies:
  • Pre-heat oven to 350°F.
  • Melt chocolate and butter in double boiler. Set aside to cool.
  • Beat eggs until light. Add sugars and beat until thick and smooth. Stir in rum. Stir in flour and salt just until mixed, add melted chocolate and stir. Spread into a 9-inch springform pan lined with parchment paper, bake about 30-35 minutes until a tester comes out clean. Cool.
  • Make vanilla caramel:
  • Combine all of the ingredients (except vanilla) in a sauce pan. Over a low heat, stir constantly until mixture reaches 250°F. or the soft ball stage. Add the vanilla and mix thoroughly.
  • Pour over baked brownies. Let set 2-3 minutes and sprinkle with sweetened flaked coconut and toasted peanuts. Cool completely. Stripe with melted semi-sweet chocolate.

For Brownie
4 1/2 ounces unsweetened chocolate
1 cup unsalted butter
3 large eggs
1 cup dark brown sugar
1 tablespoon of spiced rum
3/4 cup granulated sugar
1 cup all purpose flour
pinch of salt
For vanilla caramel sauce
1/2 cup granulated sugar
3/4 cup light corn syrup
1/4 cup butter
1/2 cup of heavy cream
1/2 tablespoon vanilla
pinch of salt
For sprinkling on top
flaked coconut
toasted peanuts
melted chocolate

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