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