Preparation

  1. Preheat oven to 350*.  Butter an 8×8″ baker with Olivio.
  2. In a small pot, melt 4 oz of Olivio Buttery Spread with the Bittersweet Chocolate. Off the heat, mix in 1 cup granulated sugar, eggs, vanilla and salt. Gently fold in flour.  Mix until just combined and add walnuts.
  3. Pour batter into the prepared baker and bake on the middle rack for 25 minutes or until the surface has a little spring when tapped with your finger.
  4. While the Olivio Brownies bake, prepare the salted caramel.
  5. In a small, heavy bottomed sauce pan combine ½ cup granulated sugar, a pinch cream of tartar, and 3 Tbs Water.
  6. Cook on high, swirling (not stirring) to dissolve the sugar until it turns a deep amber color (5 min)
  7. Remove from heat and whisk in 1 Tbs Spreadable Butter and heavy cream.
  8. Return to heat and simmer until thick and glossy, about 30 seconds.
  9. Add sea salt off the heat and allow to cool to room temperature.
  10. Slice brownies, layer in a glass cup with vanilla ice-cream and salted caramel.
  11. Finish with salted caramel whipped cream, salted caramel drizzle and toasted walnuts

Anna's Notes

The caramel sauce will bubble when we add the cream, so be sure to choose a sauce pan with tall sides.

The acidity of the cream of tartar helps prevent crystals from forming, insuring a stress free, smooth caramel.