Recipe information
Yield
Makes 8 to 10 servings
Ingredients
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
Preparation
Make brownies:
Step 1
Pre-heat oven to 350°F.
Step 2
Melt chocolate and butter in double boiler. Set aside to cool.
Step 3
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:
Step 4
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.
Step 5
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.
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