Hawaiian Caramel Brownie Wedges
- 2 C. ground Oreo cookies
- 2 Tbs. melted butter
- 1/2 C. semisweet chocolate chips
- 1/2 C. chopped macadamia nuts
- 20 caramels
- 2 Tbs. heavy cream
- 3/4 C. unsalted butter
- 4 oz. unsweetened chocolate, chopped
- 3 large eggs
- 2 C. sugar
- 3 Tbs. macadamia nut liqueur or 2 Tbs. crème de cacao
- 1 C. flour
- 1/4 tsp. salt
- 3/4 C. chopped semisweet chocolate
- 1/2 pint heavy whipping cream
- 10 oz. high quality semisweet chocolate, chopped
Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
To make crust: 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.
To make brownie: 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, 60-65 minutes. Cool on rack. Refrigerate until firm. Remove from pan; cut into wedges. Brownies will be thick and fudgey, not like cake.
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.