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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
6 oz semi-sweet chocolate, broken up
1/2 cup butter (1 stick) (I used unsalted)
3/4 cup sugar
2 eggs
1/2 tbsp vanilla
1/2 cup plus 2 tbsp flour
1/8 tsp salt
Caramel Filling
1/2 bag (7 oz) unwrapped caramels
2 1/2 tbsp heavy cream
1/2 cup chopped, toasted pecans
Preheat oven to 350. Line an 8inch square pan with parchment paper (bottom and sides. Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until melted and smooth.
Using a wooden spoon beat in sugar. Beat in eggs, one at a time followed by vanilla. Beat thoroughly with spoon for about a minute. Stir in flour and salt(do not beat the flour). Pour half of batter in lined pan and bake for 18 minutes. Let cool for at least 15 minutes. While cooling, prepare filling.
Place caramels and cream in a saucepan. Heats over medium, stirring constantly, or until caramels are melted and smooth. Stir in pecans. Pour over partially cooled brownie layer. Spread remaining brownie batter over caramel. Cook for another 18 minutes. Let cool completely then chill. Use parchment to lift brownies from pan. Cut into squares. Note: Best if made the day before.
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CARAMEL FILLED BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
6 oz semi-sweet chocolate, broken up
1/2 cup butter (1 stick) (I used unsalted)
3/4 cup sugar
2 eggs
1/2 tbsp vanilla
1/2 cup plus 2 tbsp flour
1/8 tsp salt
Caramel Filling
1/2 bag (7 oz) unwrapped caramels
2 1/2 tbsp heavy cream
1/2 cup chopped, toasted pecans
Preheat oven to 350. Line an 8inch square pan with parchment paper (bottom and sides. Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until melted and smooth.
Using a wooden spoon beat in sugar. Beat in eggs, one at a time followed by vanilla. Beat thoroughly with spoon for about a minute. Stir in flour and salt(do not beat the flour). Pour half of batter in lined pan and bake for 18 minutes. Let cool for at least 15 minutes. While cooling, prepare filling.
Place caramels and cream in a saucepan. Heats over medium, stirring constantly, or until caramels are melted and smooth. Stir in pecans. Pour over partially cooled brownie layer. Spread remaining brownie batter over caramel. Cook for another 18 minutes. Let cool completely then chill. Use parchment to lift brownies from pan. Cut into squares. Note: Best if made the day before.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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