Sunday, December 18, 2011

Caramel Filled Brownies

I made 3 batches of these. I also used a cheater - I did not make the brownies from scratch. I know, it is awful but I was trying to save a little time.

Caramel Filled Brownies

1  - 1 1/2 cups pecans - I use chopped pecans
for the Brownies:
12 oz bittersweet chocolate or chopped up chocolate
2 sticks unsalted butter
1 1/2 cups sugar
4 eggs
1 TBS vanilla extract
1 1/4 cups flours
1/2 tsp salt
Or use a box of brownie mix ;-)

1 (14 oz) bag of caramels
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (more if you like)

350 degree oven. Place pecans on a cookie sheet and toast for 7 -9 minutes. Let cool and chop.

for Brownies:
13 x 9 pan - line with parchment paper and spray with pan release spray. At this point you can use the box of brownie mix. Follow the directions and put half the batter in the pan and bake for 20 minutes.

Or make them from scratch - recipe follows.

Place chocolate and butter in microwave safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for 5 minutes. While the chocolate cools, in a separate bowl beat the sugar and eggs on high speed of an electric mixer for 3 minutes. Beat in vanilla. Stir in cooled chocolate mixture into sugar/egg mixture. Add a small amount of chocolate at a time or you will cook your eggs. Gradually add the flour and salt. Pour half of the batter into the lined pan and bake for 20 minutes.

Cool brownies for 20 minutes. Prepare filling.

Put the bag of caramels  along with 1/3 cup of heavy cream in a micro safe bowl. Microwave for 1 minute. Stir. Put back in microwave for 1 minute. Stir until smooth. Place over the brownies. Spread 1/2 the pecans over the caramel.

Put the remaining brownie mixture over the caramel and pecans. Scatter chocolate chips and the remaining pecans over the brownie mixture.  Bake for an additional 20 minutes or so. Until the brownies look dry.

Cool. You may want to refrigerate the brownies in order to make cutting easier. These are thick and rich.


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