Hawaiian Caramel Brownie Wedges
2 cups ground Oreo cookies
2 tablespoons melted butter
1/2-cup semisweet chocolate chips
1/2 cup chopped macadamia nuts
2 tablespoons heavy cream
Preheat oven to 350º. Spray a 9-inch springform pan with nonstick spray.
Combine cookie crumbs and butter. Press into bottom of pan. Bake for 5 minutes. Remove form oven and sprinkle with chocolate chips and nuts.
Combine caramels with cream in a microwave safe bowl. Microwave on high 1 minute. Stir to melt. Drizzle over nuts while preparing brownie.
3/4 cup unsalted butter
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
3 tablespoons macadamia nut liqueur or 2 tablespoons crème de cacao
1 cup flour
1/4 teaspoon salt
3/4 cup chopped semisweet chocolate
Melt Butter and unsweetened chocolate in large saucepan. Stirring until smooth. Remove from heat. Whisk eggs, sugar and liqueur. Stir in flour, salt and semisweet chocolate. Pour over crust.
Bake until wooden pick inserted in center comes out with moist crumbs, 60 to 65 minutes. Cool on rack. Refrigerate until firm. Remove from pan; cut into wedges. Brownies will be thick and fudgy, not like cake.
1/2 pint heavy whipping cream
10 ounces high quality semisweet chocolate, chopped
For Ganache, heat whipping cream in medium saucepan until hot. Add chocolate and stir until completely blended. Pour Ganache over top and sides of each wedge, covering completely. Refrigerate until set. Decorate with macadamia
nuts and caramel drizzle, if desired.