Almost Better Then Sex Brownie Recipe

This Almost Better Then Sex Brownie is a combination of three different recipes, My mothers Almost Better Then Sex Cake (sinful), This Cake Brownie (Rich) I served in New Orleans (Shouts out to Liberty's Kitchen) , and a classic fudge brownie. The layering of salted caramel, condensed milk, and walnuts give texture; and the caramel sea salt on top kisses your mouth way after the brownie is gone.

2oz 100% Cacao Unsweetened Chocolate 5oz Milk Chocolate 6oz Butter 4oz Olive Oil 4 Eggs 9oz Sugar 1/4tsp Salt 1 1/2 Tsp Vanilla Extract (I used Dominican vanilla extract) 4oz Bread Flour 4oz Crushed Walnuts 1 Cup Salted Caramel 1 Cup Evaporated Milk Maldon Sea Salt

Directions: Melt all the chocolate, butter and olive oil together in a double boiler. Let the mixture cool to room temperature. In a separate bowl mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip (whipping to a foam creates more

leavening and regulating in a more crumbly, less fudge brownie) If the eggs are not at room temperature, stir the mixture over a hot-water bath just until the mixture is slightly warm room temperature. Blend in chocolate mixture. Sift the flour and fold into the chocolate mixture. Baking:

Pour half of the mixture into a parchment paper lined pan. Bake in a 325 Degree oven for 25 minutes. Remove and pour evaporated milk and half of the Carmel over the par baked brownie. Use the back of a spoon to

to combine and smear the mixture over the par baked brownie, next sprinkle the crushed walnuts. Cover with the remaining batter. Bake for 20 minutes, remove and drizzle remaining caramel over the top of the brownie and sprinkle with the sea salt. Bake for another 5-10 minutes. Use a tooth pick to test the center. If the tooth pick comes up dry the Brownies are done. Let cool for 10 minutes. Brownies are better the next day.

Flourish!

Try the recipe and please leave a comment!