Baking a delicious dessert takes just a fraction of the time when you start with a store-bought mix, but thanks to a few easy additions, it looks and tastes like it's made from scratch! Julie Hasson, author of the cookbook 300 Chocolate Recipes, joined us to share some secret touches.
Julie's Coconut Caramel Brownies
3/4 cup lightly packed brown sugar
1 tablespoon cornstarch (preferably organic)
1/3 cup light corn syrup (preferably organic)
1/4 teaspoon fine sea salt
1/3 cup canned coconut milk
In a medium saucepan, whisk together the brown sugar and cornstarch until well mixed. Add the corn syrup, salt and coconut milk, whisking until smooth.
Over medium heat, bring the sugar mixture to a simmer, whisking continuously, and simmer for 5 minutes. Remove from the heat. The caramel with thicken up as it sits and cools. Stir or whisk occasionally to keep it smooth. Reheat in the microwave to melt, for about 15 seconds or until softened.
Tip: This recipe can be doubled.
For more information on the book, visit Julie's website.