Mexican Chocolate-Caramel Brownies
Brownie:
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1-1/2 cups (8oz) Semi Sweet Chocolate Chips
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1 cup (2 sticks) Unsalted Butter
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2-1/2 cups (packed) Light Brown Sugar
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2 Tbsp Ground Cinnamon
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4 Tbsp Deja Vu Hot Sauce
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1/2 tsp Salt
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6 Large Eggs
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2 tsp Vanilla Extract
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1-1/2 cups All Purpose Flour
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2 cups Milk Chocolate Chips
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Caramel topping:
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2 cups (packed) Light Brown Sugar
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1/2 cup Heavy Cream
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2 Tbsp Unsalted Butter
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1 Tbsp Vanilla Extract
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1/4 tsp Salt
Preparation
Brownies
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Preheat oven to 325 degrees F and grease an 8"x11" Baking pan with butter or cooking spray. Dust with flour, tapping out excess.
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Melt semi-sweet chocolate and butter in a saucepan over low heat, stirring until smooth.
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Stir in cinnamon, sugar and Deja Vu until sugar is fully dissolved. Remove from heat and cool for 5 minutes.
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Crack eggs into a separate bowl and whisk with a fork until frothy. Add to chocolate mixture along with vanilla. Whisk until smooth.
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Add flour and stir just until blended. Stir in milk chocolate chips.
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Pour batter into prepared pan. Bake until a knife inserted into the center comes out almost clean (but not completely), approx. 45 minutes. Cool completely.​
Caramel Topping
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Whisk sugar, cream, butter and salt in a saucepan over low heat until sugar is completely dissolved.
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Bring to a boil then remove from heat and whisk in vanilla. Cool 10 minutes then whisk. Spread over top of brownie and allow to set before serving.