Tips & Tutorials

Baking with The Vintage Cake

The Vintage Cake

Join Gina Roselle CC’06 and Nancy Lee RC’07, pastry chefs and co-owners of The Vintage Cake, in a step-by-step tutorial to create their famous Salted Caramel Jack Daniel’s Brownies. Find the full recipe below the video!

Salted Caramel Jack Daniel’s Brownies

Ingredients Weight Volume  Instructions
Butter 12 oz. 1 ½ Cups Melt together butter and milk chocolate in mixer bowl over bain-marie. 
Milk Chocolate (Chips) 35 oz. 5 ¾ Cups
Granulated Sugar 12 oz.  1 ½ Cups Slowly add sugar, vanilla, and Jack with paddle attachment and scrape. 
Vanilla Extract ½ oz.  1 Tbsp
Jack Daniel’s  12 oz. 1 ½ Cups
Eggs 300 g 5 *extra large Slowly add eggs and scrape.
A.P. Flour 3 Cups 3 Cups Combine and add until completely incorporated. Do not over-mix!

Spread into pan and drizzle with chewy caramel.

Bake at 325°F and toothpick test. 

Kosher Salt (or Sea Salt) 1  tsp 1 ½ tsp 
Baking Powder ¾ tsp ¾ tsp
Yield (¾” thick): ½ Sheet 

*5 qt. mixer

9”x13” Glass Dish Once cool, drizzle with more chewy caramel and sprinkle with kosher salt to finish. 


Chewy Caramel

Ingredients  Volume 




Sugar 1 Cup 225 g Combine sugar and corn syrup in a small pot with a spatula. On low to medium heat, let the sugar and corn syrup melt together and caramelize to an amber/honey color. Do not over stir. Once it is a caramel, switch off the heat.
Light Corn Syrup (or Glucose) ¼ Cup 100 g
Heavy Cream 1 Cup 175 g With a whisk, add heavy cream slowly to the caramel while constantly whisking. Wear an oven mitt! The caramel will bubble, so you need to constantly whisk. Once the heavy cream is incorporated, add salt and butter, whisk until caramel is smooth. Pour caramel into a separate bowl and let cool.

Note: Make sure all the ingredients are at room temperature.

Salt ½ Teaspoon 3 g
Butter 1 stick 110 g