Chocolate Caramel Brownies

Makes 24 brownies

INGREDIENTS:

For the brownies:

  • 1 cup (2 sticks) butter
  • 12 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1½ cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1½ cups pecans, coarsely chopped (optional, I didn’t use any)
  • 1 cup semisweet chocolate chips

For the caramel filling:

  • 14 ounces caramel candies, unwrapped
  • 1/4 cup heavy cream

INSTRUCTIONS:

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. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. 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 18 minutes. Remove from the oven (keep the oven on!) and let the brownies 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 caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately 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. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
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.

Recipe & Photo Credit is courtesy of: Six Sisters’ Stuff

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About Lady Fab

Hello & Welcome to My Life In The FAB Lane! First and foremost my name is Tameca D. Jones; FABulously known as Lady Fab. I am from the sunny state of Florida but was born and raised in Alabama. With a new vision and outlook on life … I have discovered the true meaning of being FREE and loving & accepting the person that God has made me to be … so much so that I have decided to document my life through blog. So buckle your seatbealts & come along for ride, as I take you into a glimpse of what it is really like Being Lady Fab. Love You Much & Always remember a Lady should always be two things … Classy and FABULOUS! ~ Lady Fab

Posted on October 26, 2012, in Lady Fab Cooks and tagged , , , , , , . Bookmark the permalink. 3 Comments.

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