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Friday, June 17, 2011


Caramel Brownies

Sometimes I feel that simply the name of a recipe and the photo of said dish are really all you need to know. This is one of those times. If the combination of caramel and brownies isn’t enough to get your attention, you may have wandered onto this blog by mistake. A couple of weeks ago I was having a rough time of it. I’ll spare you any details but suffice it to say, it was one of those times when an ooey gooey chocolate dessert was in order. These have been on my “to try” list for over a year and they were the first thing my mind jumped to when pondering the appropriate dessert therapy. I didn’t want to run to the store and by some wonderful turn of fate, I had every single ingredient on hand. Not only that but this recipe used up the half bag of store bought caramels sitting in the pantry. (I also ended up using some of the homemade caramels I had left over from the holidays and for the record, they still taste awesome.)

Normally I never, ever make a half batch of brownies. It just seems like a bad idea. But that is what my pantry was able to provide this time so that is what I did. I made them in an 8×8-inch pan and it worked perfectly, no change in the baking times or anything. Now, the original recipe calls for pecans to be added to the top layer of brownies but if you are a regular reader you already know my thoughts on adding nuts to an already perfect chocolate dessert. I have still included the pecans in the version below though because I actually think they would be okay here – kind of a turtle brownie concept. Whichever way you choose to make them, please do make them. I know you’ll love them.

Caramel Brownies
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Yield: 24+ brownies
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.

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Source: slightly adapted from The Pastry Queen by Rebecca Rather

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