Caramel-Filled Brownies
I've made these for our Superbowl party and for when Jamie, Shauna and the kids came over for dinner. They are heavenly....I don't think I'm the only one that can vouge for that!
Caramel-Filled Brownies
1 1/2 cups pecans, chopped and toasted
1 cup (2 sticks) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
14 ounces caramel candies, unwrapped
1/3 cup heavy whipping cream
1 cup semisweet chocolate chips
Line a 9x13" baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies will stick. Combine the butter and chocolate in a heavy-bottomed medium saucepan set over low heat, stirring occasionally until melted and smooth. (Do not leave the chocolate mixture unattended for long or it may burn, and you'll have to start over.) Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1-2 minutes of vigorous mixing with a wire whisk. Whisk or stir in the flour and salt. Transfer half the batter (about 2 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool about 20 minutes.
Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies (if you let it sit, it will get hard and difficult to spread). Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (do not pour it in a clump, or it will be difficult to spread over the hot caramel without mixing up the layers). Sprinkle the chocolate chips and remaining pecans on top of the brownie layer. Bake for 20 minutes. Cool the brownies completely in the pan (for quicker cooling, set the pan in the freezer for 30 minutes).
Grab the foil edges and lift the brownies out of the pan. Cut them into squares. If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temp or for 1 month frozen.
Caramel-Filled Brownies
1 1/2 cups pecans, chopped and toasted
1 cup (2 sticks) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
14 ounces caramel candies, unwrapped
1/3 cup heavy whipping cream
1 cup semisweet chocolate chips
Line a 9x13" baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies will stick. Combine the butter and chocolate in a heavy-bottomed medium saucepan set over low heat, stirring occasionally until melted and smooth. (Do not leave the chocolate mixture unattended for long or it may burn, and you'll have to start over.) Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1-2 minutes of vigorous mixing with a wire whisk. Whisk or stir in the flour and salt. Transfer half the batter (about 2 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool about 20 minutes.
Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies (if you let it sit, it will get hard and difficult to spread). Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (do not pour it in a clump, or it will be difficult to spread over the hot caramel without mixing up the layers). Sprinkle the chocolate chips and remaining pecans on top of the brownie layer. Bake for 20 minutes. Cool the brownies completely in the pan (for quicker cooling, set the pan in the freezer for 30 minutes).
Grab the foil edges and lift the brownies out of the pan. Cut them into squares. If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temp or for 1 month frozen.
