Ingredients
-
¼ cup Sugar
-
2 tbsp Butter
-
2 tbsp Milk
-
1 ½ cup Tulip Dark Chocolate Filling
-
2 pcs Eggs
-
1 tsp Vanilla
-
⅔ cup All-Purpose Flour
-
¼ tsp Baking Soda
-
½ tsp Salt
-
1 tsp Tabasco® Powder
-
1 tsp Tabasco® Red Pepper Sauce
-
6 tbsp Sugar
-
⅛ cup Water
-
1 tbsp Butter
-
½ cup Cream
-
to taste Tabasco® Powder
-
to taste Salt
Directions
Steps
1
Done
|
Tabasco® BrowniesIn a small pot, melt the butter, sugar, and milk. |
2
Done
|
Cook this mixture until boiling. Remove from heat. |
3
Done
|
Stir 1 cup of chocolate paste until combined |
4
Done
|
Whisk in the eggs, vanilla, and Tabasco® Red Pepper Sauce. |
5
Done
|
In another large bowl, sift together the flour and baking soda. Add the salt and Tabasco® powder. |
6
Done
|
Combine the wet and dry ingredients and whisk together until combined. |
7
Done
|
Pour half of the mixture into a rice cooker/slow cooker. |
8
Done
|
Pour the remaining chocolate paste. |
9
Done
|
Pour the rest of the brownie batter. |
10
Done
|
Slow cook in the rice cooker for 50 minutes until set but still moist at the top. |
11
Done
|
Allow to cool. Serve with caramel sauce drizzled on top. |
12
Done
|
Caramel SauceIn a pot, caramelize the sugar and the water. |
13
Done
|
Caramelize until cooper in color. |
14
Done
|
Remove from heat and whisk in the butter. |
15
Done
|
Return to heat and add the cream. |
16
Done
|
Continue whisking until it reaches the desired consistency. |
17
Done
|
Reserve. |