Cognac Caramel Brownies

Recipe No. 20

Hello. Where am I? Lounge room. Sitting on the couch. My dog is sitting across me on a pillow and gazing directly here. I think she would like more dinner. I’m not sure, but she looks sad. I’ve had a pleasant day. My usual routine including gym, walk, work, eat, coffee. I hope to get into bed early tonight so I can lay down with my phone in hand chatting all things, almond croissants. I’ve never baked a croissant. Something about croissants. I’m scared but very intrigued. I know I’ll have the frangipane sitting very thick, pretty and perfect. I’m most worried about the structural integrity, texture and flakiness of the croissant. I feel like I’ve began my research by posting an instagram story for thoughts haha. I’ve briefly seen the responses although tonight I will dive in! Back to the recipe at hand. Cognac caramel brownies, salted and filled with two different types of chocolate.

In texture, dense and fudgy with a rich, moist crumb. In taste, deep, rich and well-balanced with the depth of the chocolate and cognac complimenting with the sweetness of the caramel. The cognac does it all for me, hints of oak and spice, not overpowering at all and just enough to ground the sweetness.

The ingredients should make a usual bread loaf tin.