Jack Daniel's Salted Caramel Fudge Brownie

serves 16 

½ cup unsalted butter
½ cup granulated sugar
1 (11.5 ounce) package milk chocolate chips
1 teaspoon vanilla extract
½ cup Jack Daniel’s whiskey
2 large eggs
1 cup all purpose flour
½ teaspoon kosher salt, plus more for dusting
¼ teaspoon baking powder
½ (11 ounce) package of vanilla caramels (unwrapped and half of them quartered)
2 tablespoons heavy cream

Preheat oven to 350°F.

Line an 8”x8” baking dish with parchment paper, set aside.

Place butter and chocolate in a large microwave safe mixing bowl, melt completely.  Whisk until smooth.  Add sugar, whiskey, and vanilla.  Whisk to combine.  Add eggs and beat until incorporated.  Add flour, baking powder and salt.  Whisk until completely combined, but do not over mix. 

Pour batter into prepared baking dish.  Sprinkle the quartered caramels over the brownie. 

Bake for 30 minutes or until a tooth pick comes out clean. 

Meanwhile combine remaining caramels and heavy cream in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir to combine.

Drizzle brownies with caramel sauce and sprinkle with kosher or pretzel salt.  Allow to cool completely before cutting.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian 
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