Caramel-pistachio brownies - country living

4 servings

Ingredients

Quantity Ingredient
12 1-oz squares semisweet chocolate
¾ cup (1 1/2 sticks) butter or margarine
4 Large eggs
¾ cup Sugar
½ teaspoon Lemon juice
⅓ cup Heavy cream
2 1-oz squares semisweet chocolate, ground
2 tablespoons Heavy cream
1 cup Sugar
1 cup Unsifted all-purpose flour
½ teaspoon Baking powder
¼ teaspoon Ground cinnamon
3 tablespoons Butter, cut into pieces
2 tablespoons Chopped shelled pistachios
2 teaspoons Butter
½ cup Sweetened whipped cream

Directions

BROWNIE

CARAMEL

CHOCOLATE GLAZE

1. Prepare Brownie: Heat oven to 350'F. Grease an 8-inch-square baking pan. If chocolate-glazed brownie shells are desired, grease and flour four 2-inch molds of a scallop-shell-shaped Madeleine pan (see Note). In top of double boiler over simmering water, melt choc- olate and butter. Meanwhile, in large bowl, beat eggs and sugar until well combined. Slowly beat in melted chocolate mixture. Stir in flour, baking powder, and cinnamon just until combined.

2. Fill shell molds two-thirds full with brownie batter. Spoon remaining batter into greased square baking pan. Bake brownie shells 6 to 7 minutes and square pan 35 to 40 minutes or until top begins to crack. Cool brownies in pans on wire racks. When brownie shells reach room temperature, remove from pans.

3. Prepare Caramel: In 1-quart saucepan, heat water, sugar, and lemon juice to boiling. Cook until mixture becomes golden brown-about 10 minutes. Carefully add heavy cream and cook 2 minutes longer until mixture thickens. Remove pan from heat and stir in butter until well blended. Pour caramel over brownies in square pan and tilt pan to make an even layer. Sprinkle caramel with pistachios.

4. Prepare Chocolate Glaze: Place ground chocolate in small bowl. In small saucepan, heat cream to boiling. Stir hot cream into chocolate until choc- olate melts. Stir in butter until well combined. Coat brownie shells with Chocolate Glaze or drizzle glaze over caramel-covered brownies.

5. To serve as pictured, cut caramel-covered brownies into 4 equal pieces; place pieces on dessert plates. Spoon some whipped cream onto center of each piece and top with chocolate-glazed brownie shell.

Serve immediately. For a less decadent dessert, prepare brownies without making the brownie shells and cut into 8 pieces.

Note: Scallop-shell-shaped Madeleine pans are available by mail from La Cuisine Kitchenware, 323 Cameron St., Alexandria, Va. 223/4-3295, or by calling (800) 521-1176 in U.S. and Canada. In Virginia, call (703) 836-4435.

Country Living/November/91 Scanned & fixed by DP and GG

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