Saturday, September 10, 2011

THE best caramel brownies, imho

It's all about pinterest people, pinterest. :0) I have found lots of yummy, yummy recipes in the last few weeks
from this site. YUM!

And now I give you, YUM-O caramel brownies. Make these. Make them now. And then enjoy THE entire pan!


For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped {I used ghirardelli baking chocolate--one bittersweet, 
2 bars of semi-sweet}
1 1/2 cups sugar
4 large eggs
1 Tbsp. vanilla
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 1/2 cups pecan, coarsely chopped (optional) 
{I've yet to put the pecans in. Kod isn't too much of brownie/nut guy and I'm not all the time either}
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Preheat the oven to 350F. Line a 9x13-inch baking pan with foil and grease the foil well with butter or cooking spray. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.) Remove the bowl from the heat. Whisk in the sugar, eggs, and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake 20 minutes. Remove from oven, maintaining the oven temperature, and let cool for 20 minutes. Meanwhile, add chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the 
remaining pecans on top of the final brownie layer. 

Bake for 20 minutes. Transfer to a wire rack and let cook completely before slicing and serving. (To speed cooling, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares. Store in an airtight container. 

The first time I made these I used the aluminum foil in the pan with cooking spray on top. The next time I just sprayed a nonstick pan with cooking spray and I felt like they were much easier to handle and cut apart.

Either way, YUM! ;0) 

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