Caramel Brownies

I saw this recipe and HAD to try it. I halved the recipe and made these in a 8X8 pan and it was perfect. These brownies are SUPER, rich!! They are over the top!!! My hubby took some into his work and the guys said they were "like food crack" Delicious and very rich!!! 
 This recipe originally found on Annie's Eats
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips
For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream
Preheat the oven to 350˚ F.  Line a 9×13-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 for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
Meanwhile, add the 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 the 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 cool 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.



Katie said...

These look phenomonal! Just put these into my recipe file! Can't wait to try them!

Melissa said...

This recipe and photos look great!
I love....chocolate. =)

Marina {Yummy Mummy} said...

WOW is all I can say :) Looks amazing. This is definitely what I would want during a chocolate craving.

Yomaida said...

yummy!!!!! totally going to try this one!:)

Brittany said... yummy!!

Stephanie @ henry happened said...

What a delicious combination!! Looks so warm & gooey :)

Stacie said...

My mouth is seriously watering right now!

Lindsay @ Delighted Momma said...

Food crack sounds pretty successful to me! LOL! I am stopping by from Lindsay's blog and your blog is so FUN!! I am your newest follower and pretty excited to read more!

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The Zoomy's... said...

Oh God these look incredible!!! Definately something I'm going to have to attempt!!

I found you from 'Hobbied', LOVE your blog =0)


sandpaperandglue said...

these look delicious! pinning it now so I don't forget them next time I need to bring a dessert somewhere. :)


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