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Recipe by Sara Wasserman

Caramel Frosted Brownies

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Caramel Frosted Brownies
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Egg - Gluten - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian

This is a great recipe to end off a milchig meal, but if you don’t have time to make the cream, simply enjoy the brownies on their own, in the pareve version.

Yields about 20 squares

Ingredients

Brownies

  • 7 ounces (200 grams) bittersweet chocolate

  • 3/4 cup margarine

  • 3 eggs

  • 3/4 cup sugar

Caramel Cream

  • 8.8 ounces (250 grams) good-quality white chocolate

  • 5 ounces (150 grams) caramel

Directions

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Melt the chocolate and margarine in a saucepan over a low heat and allow to cool.

3.

Beat eggs and sugar for three minutes. Carefully add the chocolate mixture. Fold in the flour and baking powder and mix well. Pour into a lined 9×13-inch (23×33-centimeter) baking pan and bake for 30 minutes. The brownies should be a bit moist. Allow to cool.

4.

Melt the white chocolate in a microwave and add the caramel. Mix well and pour over the cooled brownies.

5.

Freeze and cut into rectangles or any other desired shape.

Credits

Photo by Daniel Lailah. Food Styling by Noa Kanarack.

Recipe tags

brownies caramel dairy kiddush dairy or parve decadent kiddush Sara Wasserman Shavuos sheva brachos
Caramel Frosted Brownies

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