This candy-filled spooky-themed dessert is perfect for your Halloween party.
It’s National Dessert Day – are you baking yet?
In Hollywood, celebs like John Stamos have partnered with America’s Sweetest, a one-day celebrity bake sale in support of Epidermolysis Bullosa Medical Research Foundation. The “Fuller House” actor joins stars like Courteney Cox, Eva Longoria and Elizabeth Olsen in collaborating on their favorite treats from LA hotspots, from Porto’s Bakery to Gjusta (available Wednesday for $125 in Los Angeles in a delectable sampler box).
Uncle Jesse’s chosen sweet happens to be a gluten-free brownie from Valerie Confections topped with his mother-in-law’s ‘Crispy Caramel Corn Nuts.’
Want to make it yourself at home? Here’s the recipe:
Valerie Confections’ gluten-free ‘Layers of Love’ brownie cakes
1 jar store-bought caramel sauce
10 ounces melted chocolate (for finishing)
¾ cup + 1 tablespoon buckwheat flour
½ teaspoon kosher salt
¼ teaspoon baking soda
4 ounces salted butter (1 stick of butter)
7 ounces unsweetened chocolate
2 tablespoons canola oil
3 large eggs
1 cup (7 ounces) golden brown sugar
1 cup (7 ounces) white sugar
2 teaspoons vanilla paste
‘Crispy Caramel Corn Nuts’ topping (recipe below)
Line a half sheet baking pan with parchment.
Whisk together the buckwheat flour, salt and baking soda in a small bowl.
In a medium heat-proof bowl, melt the butter, chocolate and canola oil together over indirect heat, set aside to cool.
Whisk eggs, sugars and vanilla paste into the chocolate mixture. When thoroughly combined, add the dry ingredients.
Bake for 30 minutes or until a cake tester comes out with crumbs but not wet.
Allow to cool completely, then chill for 30 minutes.
Use a 3-inch, round cookie cutter to create circular brownies.
Place one brownie on a flat surface. Using a small scoop or teaspoon, scoop out a circle shape from the brownie, making sure you do not hollow it completely.
Fill the void with caramel sauce.
Layer a second brownie on top of the caramel-filled bottom layer.
Repeat with remaining brownies.
Pour melted chocolate over the brownie towers, so it drizzles attractively.
Top with a caramel corn snack and finish with a bit of sea salt.
Refrigerate for about 5 minutes, or until the chocolate is set.
‘Crispy Caramel Corn Nuts’ topping
7-8 ounces puffed corn (found in the snack/chip aisle at most grocery stores)
1 cup butter
1 1/2 cups dark brown sugar
1/2 cup light Karo syrup (or light corn syrup)
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Pre-heat oven to 250 degrees. Spray a large roasting tray with cooking spray. Pour puffed corn into the pan.
Melt butter in a large saucepan over medium heat. Add brown sugar and Karo (or corn syrup) and mix well. Bring mixture to a boil, stirring constantly and cook for an additional 2 minutes.
Remove from heat and stir in baking soda and vanilla extract: the mixture will foam and expand. Carefully pour mixture over the corn and toss to mix.
Bake for 45 minutes, stirring every 15 minutes. Pour onto wax paper or foil sprayed with cooking spray. Let cool at least 30 minutes.
Break into bite size pieces and store in a closed container until use.
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