Hawaiian Caramac Brownie Wedges Recipes

YUMMY CHERRY BARS

Steps:

• In a large bowl, combine flour, oatmeal, soda, sugar, pecans, and butter. Mix at low speed, scraping sides of bowl often until crumbly (2 or 3 minutes). Reserve 1 1/2 cups crumb mixture, and spread remaining mixture evenly in a buttered 9-inch pan. Bake at 350° for 12-15 minutes, until brown at edges. Gently spoon pie filling over crust and sprinkle with marshmallows, then remaining crumbs. Return to oven for 25 minutes or until lightly brown. Cool.

HAWAIIAN CARAMAC BROWNIE WEDGES

Steps:

• Crust: Preheat oven to 350°. Spray a 9-inch springform pan with nonstick spray. Combine cookie crumbs and butter. Press into bottom of pan. Bake for 15 minutes. Remove from oven and sprinkle with chocolate chips and nuts. Combine caramels with cream in a microwave-safe bowl. Microwave on high 1 minute. Drizzle over nuts and refrigerate while preparing Brownie. Brownie: Melt butter and unsweetened chocolate in large saucepan, stirring until smooth. Remove from heat. Whisk in liqueur, eggs, and sugar. Stir in flour, salt, and semisweet chocolate. Pour over crust. Bake until wooden pick inserted in center comes out with moist crumbs, 60-65 minutes. Cool on rack. Refrigerate until firm. Remove from pan; cut into wedges. Brownies will be thick and fudgy, not like cake. Ganache: Heat whipping cream in medium saucepan until hot. Add chocolate and stir until completely blended. Pour Ganache over top and sides of each wedge, covering completely. Refrigerate until set. Decorate with chocolate hibiscus leaves, macadamia nuts, and caramel drizzle, if desired.

FUDGY ICED BROWNIES

Steps:

• Cream margarine until fluffy. Gradually add sugar and beat. Add eggs, one at a time, beating after each addition. Stir in flour and beat until smooth. Add syrup and nuts and mix. Pour into greased 9x13x2-inch pan and bake at 350° for 25 minutes. Do not overbake. Icing: In saucepan, combine margarine, sugar, and milk and cook over low heat to boiling, stirring constantly. Let boil for 1 minute without stirring. Remove from heat and add morsels. Stir until melted. Add nuts and mix. Pour icing over brownies while both are hot. Cool. Cut into squares.

HAWAIIAN CARAMAC BROWNIE WEDGES

Steps:

• Crust: Preheat oven to 350°. Spray a 9-inch springform pan with nonstick spray. Combine cookie crumbs and butter. Press into bottom of pan. Bake for 15 minutes. Remove from oven and sprinkle with chocolate chips and nuts. Combine caramels with cream in a microwave-safe bowl. Microwave on high 1 minute. (Stir to melt.) Drizzle over nuts and refrigerate while preparing Brownie. Brownie: Melt butter and unsweetened chocolate in large saucepan, stirring until smooth. Remove from heat. Whisk eggs, sugar, and liqueur. Stir in flour, salt, and semisweet chocolate. Pour over crust. Bake until wooden pick inserted in center comes out with moist crumbs, 60-65 minutes. Cool on rack. Refrigerate until firm. Remove from pan; cut into wedges. Brownies will be thick and fudgy, not like cake. Ganache: For ganache, heat whipping cream in medium saucepan until hot. Add chocolate and stir until completely blended. Pour ganache over top and sides of each wedge, covering completely. Refrigerate until set. Decorate with chocolate hibiscus leaves, macadamia nuts, and caramel drizzle, if desired. Editor's Extra: This is so rich and luscious. Serve small wedges with a scoop of vanilla ice cream. Incredible!

PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. Melt 1 cup butter and cocoa in double boiler or microwave. Cool. Blend in sugar and eggs. Combine flour, salt and vanilla; to this add first mixture. Bake in greased 9x13x2-inch pan for 20-30 minutes. Spoon peanut butter over hot cake and spread while melting. Frosting: Melt together butter, cocoa, milk, marshmallows, salt and vanilla. Beat in confectioners' sugar. Spread over cooled peanut butter.