Ingredients
for the dr. pepper brownies
1 box ghirardelli double chocolate brownie mix
1 egg
1 egg yolk
⅓ c unsalted butter, melted
¼ c dr. pepper
1 ½ tsp espresso powder
1 tsp vanilla extract
3 tbsp milk
for the dr. pepper salted caramel sauce
2 c dr. pepper
5 tbsp heavy cream
2 ½ tbsp unsalted butter, cold
flaky sea salt
Tools
baking pan
parchment paper
whisk
bowl
saucepan
Directions
Step 1
for the dr. pepper brownies
Step 1
Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment paper or brush with butter. In a medium bowl, combine the brownie mix, egg plus egg yolk, melted butter, dr. pepper, espresso powder, vanilla & milk. Pour into the prepared pan & bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before slicing. Top the brownies with a scoop of ice cream, the caramel sauce & a pinch of flaky salt.
⅓ c unsalted butter, melted
1 box ghirardelli double chocolate brownie mix
1 egg
1 egg yolk
¼ c dr. pepper
1 ½ tsp espresso powder
1 tsp vanilla extract
3 tbsp milk
baking pan
parchment paper
bowl
Step 2
for the dr. pepper salted caramel sauce
Step 3
Pour the dr. pepper into a saucepan & bring to a boil over medium heat. Reduce the heat to medium-low & simmer for 25-30 minutes, until thickened. Add the heavy cream & whisk until combined then simmer for 6-8 minutes more, until bubbling rapidly. Remove the pan from heat, add a pinch of flaky salt & butter. Whisk until the butter is melted. Chill the caramel for 45 minutes, until thickened.
5 tbsp heavy cream
2 ½ tbsp unsalted butter, cold
flaky sea salt
2 c dr. pepper
whisk
baking pan
saucepan
