Super Charge Brownie

The Art Institute of Charlotte  Sophomore chef Anna Lozada

Dip & Devour Peanut Butter Melts
Praline Pecans
ReCharge® Super Charged Cranberry Blend

25 minutes

30 minutes

SERVINGS: 18-24 brownies

1/3 cup Dip & Devour Peanut Butter Melts
1 1/2 cups Praline Pecans
1 1/2 cups ReCharge® Super Charged Cranberry
1 cup sugar
1 cup brown sugar
3/4 cup butter, melted
1/2 tsp. salt
3 eggs
1 tbsp. vanilla extract
1 tsp. coffee liquor
1 cup cocoa powder
1 cup flour
1 cup heavy cream

Preheat the oven to 375°. Grease and flour a 9×9 spring form pan. Roughly chop the almonds from the ReCharge® Super Charged Cranberry and the Praline Pecans. In a large bowl, combine the sugars, melted butter, and salt. Whisk in the eggs one at a time, and then add the vanilla and coffee liquor. Stir in the cocoa powder and flour. Add the Praline Pecans and ReCharge® Super Charged Cranberry Blend. Transfer batter to spring form pan and bake 25-30 minutes, let cool. While the brownie is in the oven, rough chop the Dip & Devour Peanut Butter Melts. In a small saucepan, place the heavy cream and bring to a simmer. Then add the Dip & Devour Peanut Butter Melts, stirring until melted. Once incorporated, continue to simmer until the consistency of caramel. Portion out brownie and drizzle with the peanut butter sauce in a zig-zag pattern.

Tags: Art Institute, Dip & Devour Peanut Butter Melts, fall recipe, praline pecans, ReCharge Super Charged Cranberry Blend, recipe

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