Caramel Brownies

18 Jan

caramel brownies cutcaramel brownie top close

Here’s (finally!) the follow up recipe from the salted caramel I made. These were some amazing bars that I’m going to have to try not to make again any time soon because I don’t trust myself around them!

*Updated! I did this too long ago and forgot which recipe I used!

Makes: 1 9×13 pan

Adapted from: Six Sisters

Ingredients:

1 cup (2 sticks) butter
12 ounces semisweet chocolate chips
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon salt
1 cup semisweet chocolate chips for topping

double batch salted caramel (or about 2 cups caramel if using another recipe)

Directions:

1. 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.

2. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute and then 30 seconds at 50% power, stirring after each interval until the chocolate is melted and smooth. Stir in the sugar, eggs and vanilla. Mix in the flour and salt just until combined. It’s okay if some flour lumps still remain. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven, leaving the oven on and let the brownies cool for 20 minutes.

3. Spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.

4. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. 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.

Notes:

I used about 1 cup of salted caramel, which was the yield of my previous recipe.  I would definitely go with more caramel next time since the middle layer was barely visible caramel.

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