![]() ![]() I like to take hard sourdough pretzels in a double plastic food bag – so if one bag breaks it doesn’t make a mess – and use a French rolling pin to smash them to bits. Incorporate the egg mixture into the brownie batter in the saucepan. In a medium bowl, whisk together the eggs and vanilla. Note: the mixture at this point will be very dry. ![]() After it is mixed, remove the saucepan from heat and set aside. Then stir the flour mixture into the butter. Add the dark brown sugar, stirring until completely blended with butter. Melt the butter in a medium-sized saucepan over low heat. In a large bowl, whisk together the cocoa powder, flour and baking powder. Lightly grease the bottom of a 13×9-inch baking pan (I prefer to use butter). Find the closest store near you carrying this new product (or any Kraft product) using the Kraft Product Locator at. So when I saw the new Kraft Caramel Bits product at the grocery store, I just had to give it a try by creating a new brownie recipe where caramel is the star of the show. And because making caramel is not difficult to make (it just takes patience and an attentive eye so it doesn’t burn), most of my “from scratch” brownie recipes call for making caramel on the stove top. As delicious as they are, it can some times be a bit of a chore to unwrap them in bulk for when a recipe calls for caramel. Who doesn’t love Kraft caramels!?! We all grew up with those little tan squares of sugary goodness. ![]()
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