10 steps to caramel brownie goodness!

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)

Brownie batter:
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

Caramel filling:
16 oz. caramel candies, unwrapped
1/3 cup heavy cream (35%)

  1. Preheat the oven to 350˚ F.  Butter and flour a 13 x 9 glass baking pan.
  2. 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.
  3. 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.
  4. Spread about half of the batter into the bottom of the pan, even it out and bake for approximately 15-20 minutes.  Let cool.
  5. While waiting for brownies to cool, place the peanuts in a pan and heat to medium, stirring for 2-5 minutes until golden brown.
  6. In a second pan, heat the caramel candies and heavy cream on medium-low stirring constantly until melted.  Add half of the toasted peanuts. 
  7. Immediately pour caramel mixture over cooled brownies.
  8. 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.
  9. Sprinkle with chocolate chips and remaining peanuts and bake for another 15-20 minutes.
  10. Allow it to cool completely on a wire rack before cutting into squares.

Enjoy!

*Published in The Hudson St-Lazare Gazette on November 28th 2012

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