Caramel Swirled Chocolate Brownies
- Cook & Prep: 1 h
- Serving: 16
For the caramel swirl
Combine the sugar and water in a small heavy-bottomed saucepan set over medium heat. Cook, running a pastry brush dipped in water around the edges, until the sugar liquefies and the mixture comes to a boil. Boil gently, without stirring, until the mixture turns a rich, amber color, about 5 minutes.
Averting your face and stirring constantly with a wooden spoon, stir in the whip topping. As the mixture subsides, stir in the margarine until melted. Remove from the heat. Cool slightly while you prepare the brownie.
For the Brownies
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan lined with Gefen Easy Baking Parchment Paper, allowing two-inches of overhang on two of the sides.
Melt together the semisweet and unsweetened chocolate with the margarine in the top of a double boiler set over hot, not boiling, water. Remove from the heat.
Whisk in the sugar. One at a time, whisk in the eggs. Whisk in the vanilla. Stir in the potato starch and the matzah cake meal. Transfer the brownie batter to the prepared pan, spreading it evenly.
Drizzle the caramel mixture over the top of the brownies in a decorative random pattern. Using the tip of a knife or a small skewer, draw the caramel lightly through the brownie mixture, without really mixing the two together.
Bake in the center of the preheated oven until a cake tester or toothpick inserted in the center comes out with moist crumbs still clinging to it, 25 to 30 minutes. Cool completely.
These brownies fall squarely into the fudgy camp, and not the cake-like camp. If you’re partial to cakey brownies, feel free to increase the potato starch by 2 tablespoons and the matzah cake meal by 1 tablespoon. You can also add 1/2 cup of chopped toasted walnuts to the batter if you desire. The brownies are also divine served with a scoop of strawberry or raspberry gelato.