If you are like me and never have heavy cream, here is how to make it.
1/2 cup milk
1/4 cup melted butter
Combine slowly, whisk.
If the butter clumps in the milk. Don’t fret, just microwave it for 5 or 10 seconds.
It will melt again and combine properly.
Ta-da! Heavy cream!
Now back to the caramel glaze.
Add the sugar to a pan.
Add the water.
Bring to a boil. It will look like the above photo. It is OK if it bubbles.
You will stare at the bubbling sugar for about 10 minutes. Stir frequently.
When it browns into a light amber color, remove from heat.
Add butter and stir.
Slowly add heavy cream. It will foam up, don’t be alarmed.
Put aside to let it sit and cool.
Remove the brownie from the pan and slice in to servings.
1 cup butter, softened
2 cups white sugar
1 tablespoon vanilla extract
1 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
Add eggs and chocolate.
Spread in a greased baking dish and bake at 350 degrees for 45 minutes.
Good job! Now smash it into pieces! And add a cupful of icing.
Roll into balls and set on a tray. Let chill in fridge until they hold together. (4 hours)
Here you have 2 choices:
You can melt white chocolate, add a few drops of green food coloring and drop brownie balls and coat with chocolate.
Set on a tray till chocolate hardens.
Make a thin icing and poured it over the balls. Smooth it around with a knife. It takes a few hours for it to dry completely.
Both are messy and equally delicious.
Preheat oven to 350 degrees F.(175 degrees C) and grease pan.
In medium bowl, combine melted butter with sugar and mix well. Add vanilla, cocoa powder, salt, food coloring, and vinegar in that order, mixing between additions.
Whisk in the eggs one at a time, mixing well between each. Fold in the flour.
Bake for 30 minutes in preheated oven and cool completely before cutting into squares.