Waffle Cone Caramel Brownies
Rich, fudgy brownies topped with luscious caramel studded with crispy waffle cone pieces.
Equipment
- 1 microwave
Ingredients
Brownies
- 4 oz dark chocolate finely chopped
- 6 oz butter salted, cubed
- 60 g cocoa powder
- 293 g sugar
- 107 g brown sugar
- 3 each eggs large
- 2 tsp vanilla
- 104 g flour all-purpose
- 1/2 tsp salt
Waffle Cone Caramel
- 300 g sugar
- 1 cup heavy cream warmed
- 4 oz butter salted
- 1 tsp vanilla
- 5 cups waffle cone pieces
Instructions
Brownies
- Preheat the oven to 350℉. Line a 9x9-inch square baking pan with parchment paper.
- Combine the chocolate and butter in a large microwavable bowl. Melt in 30-second increments to prevent burning. Stir the mixture between each session.
- Whisk in the cocoa powder and sugars until combined. Add the eggs and vanilla. Whisk or beat until well combined.
- Stir in the flour and salt until no streaks of flour remain. Pour the brownie batter into the prepared pan and smooth out the top. Bake for 30-35 minutes. Set aside to cool.
Wafflecone Caramel
- Add a small amount of the sugar to a medium saucepan over medium heat. Once the sugar starts to melt, add some more sugar. Continue this process until all the sugar has been added. You can stir the sugar. Wait until the sugar turns golden brown.
- Heat the cream in the microwave while waiting for the caramel. Add the warm heavy cream, butter, and vanilla to the sugar. Whisk constantly and avoid the steam! It is very hot. Once the butter has melted, attach a candy thermometer or digital thermometer to the pan. Cook the sugar to 240℉.
- Remove the caramel from the heat and fold in the waffle cone pieces. Gently spread the caramel over the cooled brownies. Allow the caramel to cool completely before cutting.
Notes
Storage: Store in an airtight container on the counter for up to 4 days for best quality.