Caramel, coconut & pecan creamcheese brownie stack

Designedlifeblog.blogspot.com Caramel, coconut & pecan brownie stack

Designedlifeblog.blogspot.com Caramel, coconut & pecan brownie stack

Designedlifeblog.blogspot.com Caramel, coconut & pecan brownie stack

Designedlifeblog.blogspot.com Caramel, coconut & pecan brownie stack

Designedlifeblog.blogspot.com Caramel, coconut & pecan brownie stack

Designedlifeblog.blogspot.com Caramel, coconut & pecan brownie stack

I had something completely different planned and then the kids came into the kitchen and I heard myself saying "Shall we bake a brownie cake, today?". What was I thinking? What the heck is a brownie cake? All I knew was that I wanted something more most and dense than chocolate cake and bigger than a bite of brownie. Luckily I had plenty of stashed chocolate and a forgotten tub of creamcheese.. But that wasn't enough because a plan had visualised in my head of layers of messy, topping-laden, fudginess. Out came the caramel, coconut and pecans. Can I stay good to go, decadent and the reason my kids ate dinner..

Brownie layer cake
125 grams milk chocolate
125 grams full-cream butter
2 eggs
200 grams fine white sugar
1 teaspoon vanilla
200 grams cream cheese
100 grams flour
1 teaspoon baking powder
pinch of salt
3 tablespoon cacao powder
caramel sauce
100 grams dessicated coconut
2 tablespoons fine white sugar
50 grams pecans

Preheat oven to 180 Celsius. Line bottom of desired baking pans with parchment paper and butter the sides. Melt chocolate and butter au-bain-marie and let cool. Mix eggs, sugar, creamcheese and vanilla till smooth. Mix together flour, cacao and salt. While on low, pour in a small amount of the chocolate mix. Continue gradually adding the chocolate. Add the flour and mix only till just incorporated. Pour batter into tins and bake till slightly risen and lightened in color, about 20 minutes.

While the cakes are baking, roast the pecans. While warm break the pecans by hand into rough pieces. Roast the coconut and sugar on low till warmed and fragrant. Let the cakes cool in the tin for a few minutes before removing the sides. When completely cooled, place the first layer on a plate and spoon the caramel over the top. Add the second and third layers and repeat with caramel. Spoon coconut over the top layer of caramel and then sprinkle with the pecans. Finish with a last spoonful of caramel. Enjoy! 

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