February 24, 2011

Caramel-Filled Brownies – Guest Post

Hello, my pretties! I’m currently in the middle of a big, wet ocean having the time of my life! So sorry you’re stuck at home in the snow! Lucky for you, I’ve got an awesome guest post for you today from Brandy of Brandy’s Baking. Brandy, like me, enjoys baking and says that it keeps her sane and helps her think through life’s little problems. I love that… and these brownies she’s sharing today are sure to cure any problems you may be having! Enjoy!

I am over the moon excited to be guest posting for Buns in My Oven! I lurk on Karly’s blog quite a bit, probably more than she really wants to know. I love it! She’s super funny, so talented with the camera, and her recipes are awesome. One of my favorites is BLT Macaroni Salad. Mercy, it’s so good. Like, eating it over the kitchen sink with a gigantic spoon at 1am because you can’t think of anything else but this salad, good. Did I just admit that?

Anywho…I have a little recipe for you today. Caramel Filled Brownies! They are decadent and filled with caramel goodness! Do you see the caramel oozing out of this brownie? Do you see?! Listen..do you hear it calling your name? I hear it, loud and clear! I am a complete sucker for anything with caramel. Add chocolate and toasted pecans…and I have no strength to resist, none at all.

Caramel-Filled Brownies – Guest Post

Ingredients

1 1/2 cups pecans
1 cup (2 sticks) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 (14 oz) bag of caramels, unwrapped
1/3 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 7-9 minutes or until golden brown and aromatic. Let cool and coarsely chop.
2. Line a 13×9 inch pan with foil or parchment paper and grease with butter or cooking spray. Make sure to get the sides of the pan really well so the caramel won’t stick.
3. Place chocolate and butter in a medium saucepan and set over very low heat. Stir gently until chocolate is melted and smooth. Transfer the chocolate mixture into a large mixing bowl and let it cool for 5 minutes. Add sugar, eggs and vanilla; mix for about 2 minutes with a whisk until batter is thick and glossy. Gently stir in flour and salt. Pour half of this batter (about 2 1/2 cups) into the lined pan and bake for 20 minutes. Cool for about 20 minutes while you prepare the caramel layer.
4. Add the caramels and cream to a medium saucepan, set on low heat and stir until caramels are melted and smooth. Stir half of the chopped pecans into the caramel. Pour the caramel mixture over the baked brownie layer and spread evenly. Spread the remaining brownie batter over the caramel filling. Sprinkle the chocolate chips and remaining nuts on top of the brownie batter. Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely-this will take several hours. Lift brownies from pan, remove foil, and cut brownies into squares (or whatever shape makes you happy) for serving.

http://www.bunsinmyoven.com/2011/02/24/caramel-filled-brownies-guest-post/

Source: Rebecca Rather in The Pastry Queen

Bar Desserts, Brownies, Dessert

15 comments »

15 Responses to “Caramel-Filled Brownies – Guest Post”

VeggieGirl February 24, 2011 @ 5:20 am (#
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AHHH caramel, my favorite! Fabulous brownie recipe and guest post!
Becca @ Crumbs and Chaos February 24, 2011 @ 10:20 am (#
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Those look incredibly delicious!
Megan Rosten February 24, 2011 @ 11:17 am (#
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Oh my word. Those look spectacular.
ashley February 24, 2011 @ 7:45 pm (#
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Ooh dear. I may have sworn off wine and Girl Scout cookies while training for my 1/2 marathon, but I did NOT mention brownies. Surely these are good fuel for good runs, right??
Kristina February 24, 2011 @ 9:22 pm (#
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I normally do not like nuts in my brownies, but these sound soooo good – I can’t wait to try this! Yummy!
Mackenzie@The Caramel Cookie February 25, 2011 @ 10:26 am (#
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Oh my! Brownies and caramel are a wonderful combination!
Lindsey @ Gingerbread Bagels February 25, 2011 @ 1:16 pm (#
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Oh my goodness do those brownies look AMAZING! I love brownies but with caramel just makes them even better.
Stephanie February 25, 2011 @ 9:35 pm (#
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What a delicious guest post!
Beth February 27, 2011 @ 5:46 pm (#
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This looks AMAZING!!!
Marie @ Chocolate and Wine March 1, 2011 @ 1:24 pm (#
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Making these tonight =)
Erica T. June 21, 2012 @ 8:59 pm (#
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I made these last night. they are tasty but they need to be sweeter. almost tastes like dark chocolate with how much bittersweet chocolate it calls for. i had a hard time putting the top layer of chocolate over the carmel. the chocolate had a while to sit and stiffen as i did the baking and carmel layer. and then with the carmel layer being so hot it just slid to the sides when i tried putting the top chocolate stiff layer onto it. maybe better to keep chocolate warm. i dont know what the trick is?!?! but thank you for a nice twist on brownies!
JulieV August 24, 2012 @ 11:45 am (#
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I made these today and I was wondering if you have any tips for spreading the brownie batter over the caramel? I followed the recipe, but the brownie batter seemed kind of thick. So when I tried to spread it over the caramel it kind of pushed the caramel off to the sides a little bit. They still look delicious though! Thanks!
- Karly — August 25th, 2012 @ 3:41 pm
  
  @JulieV,
  
  Hi Julie!
  
  I’m afraid this isn’t my recipe (it’s a guest post), so I have no experience with it myself. That said, I’d think that you’d be just fine slowly pouring the brownie batter as evenly as possible and just not spreading it around. It’ll spread quite a bit as it bakes, so that’s not usually a problem.
  
  Hope they turned out good!
  
  Karly