- 16
Ingredients
- 1 1/2 c all-purpose flour
- 1/2 c unsweetened cocoa powder
- 3/4 t baking soda
- 1/2 t salt
- 3/4 c (1 1/2 sticks) unsalted butter
- 3 oz semisweet chocolate, broken up
- 1 1/4 c sugar
- 3 large eggs
- 2 t vanilla extract
- 4 oz (1/2 pkg) cream cheese, softened
- 1/3 c caramel sauce, plus more for drizzling
- 1/2 t unflavored gelatin
- 1 1/2 c heavy cream
- Chocolate sauce
- Caramel popcorn
Preparation
Step 1
Heat oven to 325. Line a 9x9x2-in baking pan with foil.
Whisk flour, cocoa, baking soda and salt. Combine butter and chocolate in a large glass bowl. Microwave in three 30-sec increments, stirring until smooth.
Whisk in sugar and flour mixture, then eggs and vanilla. Spread into prepared pan.
Bake as 325 for 35 mins or until pick inserted in center comes out clean. Cook in pan for 10 mins; use foil to lift from pan to a wire rack. Cool completely.
With a serrated knife, slice in half horizontally. Line pan with plastic wrap and insert top layer, cut side up, in pan.
In a med bowl, beat cream cheese and caramel sauce. Sprinkle gelatin over 2 T water in a small glass bowl and let stand 5 mins. Microwave 15-20 sec until dissolved. Beat into cream cheese mixture. Whip 1 c of the heavy cream to stiff peaks. Fold into cream cheese mixture. Spread onto brownie layer in pan and top with remaining layer, cut side down. Refrigerate 2 hours.
Whisk remaining ½ c cream to stiff peaks. Use plastic to lift stacked brownie from pan. With serrated knife, cut into squares. Top each square with a dollop of whipped cream, some of the caramel sauce, chocolate sauce and caramel popcorn. Serve immediately.