At a quick glance these brownies may appear to be way too complicated to make, but they really aren’t! Just follow these 10 easy steps to goey-melty-chocolatey-brownie goodness! Besides, what else do you have to do on a cold, rainy, fall afternoon? (Answer. make & eat brownies)
1 cup salted butter
12 oz. bittersweet or semi-sweet baking chocolate
1½ cups sugar
4 large eggs
1 tbsp vanilla extract
1¼ cups all-purpose flour
1 cup (or less) of peanuts
1 cup milk chocolate chips
16 oz. caramel candies, unwrapped
1/3 cup heavy cream (35%)
- Preheat the oven to 350˚ F. Butter and flour a 13 x 9 glass baking pan.
- Chop the baking chocolate into chunks (it will melt faster) and combine with the butter in a bowl and microwave in 20 second intervals, stirring in between, until completely melted.
- Mix the sugar, eggs and vanilla together and slowly stir in the melted chocolate. Add in the flour and stir with a spatula until well combined.
- Spread about half of the batter into the bottom of the pan, even it out and bake for approximately 15-20 minutes. Let cool.
- While waiting for brownies to cool, place the peanuts in a pan and heat to medium, stirring for 2-5 minutes until golden brown.
- In a second pan, heat the caramel candies and heavy cream on medium-low stirring constantly until melted. Add half of the toasted peanuts.
- Immediately pour caramel mixture over cooled brownies.
- Drop dollops of the renaming batter over-top, then with the back of a spoon (or icing spreader) smooth the batter as evenly and gently as you can, trying to cover up the caramel layer underneath.
- Sprinkle with chocolate chips and remaining peanuts and bake for another 15-20 minutes.
- Allow it to cool completely on a wire rack before cutting into squares.
*Published in The Hudson St-Lazare Gazette on November 28th 2012
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