- 3/4 cup heavy cream
- 1 cup Madhava Natural Sweeteners Organic Coconut Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter, softened
- 1 1/2 Madhava Natural Sweeteners Organic Coconut Sugar
- 2 eggs
- 3/4 teaspoon vanilla
- 1/3 cup chopped walnuts
Ingredients:
Overview
Directions
- To make caramel, combine cream, Madhava Organic Coconut Sugar, and salt in a small saucepan. STIRRING CONSTANTLY, bring to a boil over medium-high heat. When mixture comes to a boil, stop stirring, but continue to boil over medium-high heat. Cook 5 minutes; do not stir. Remove from heat and stir in vanilla. Set caramel aside while preparing brownie batter, stirring occasionally to prevent a skin from forming on top.
- For batter, combine flour, cocoa powder, salt and baking soda in a small bowl; set aside.
- In the bowl of an electric mixer, cream softened butter with Madhava Organic Coconut Sugar. Beat in eggs. Mix in vanilla. Slowly blend in flour mixture. Spread half of batter into a greased 9 x 13-inch baking pan.
- Bake at 350 degrees for 7 minutes. Remove from oven and drizzle caramel over baked layer. Sprinkle walnuts on top. Drop remaining batter by teaspoonfuls on top of caramel layer. Return to oven and bake 15 to 20 minutes longer or until a toothpick inserted in the center comes out clean.
- Resist the temptation to eat these right out of the oven and cool completely before cutting into bars.
