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Sunday, December 20, 2009

Deluxe Caramel-Nut Brownies (by Michelle)

I wish I could say I made these once and they turned out perfect, but that would be a vast stretching of the truth. The first time I made these, I followed the directions to the letter. The only problem was that the cooking time in step 3 was WAY off. Maybe it was my oven, but as a fan convection oven it usually cooks things faster than the recipe. I cooked it the full time and a little longer. Then I cooled the brownies and cut into what could only be described as bunches of goo. We tasted the edge pieces and could tell the brownies would be tasty, but this batch was a goner.

So a week and a half later I got up enough steam to try them again. This time I almost doubled the cooking time in step 3, to 50 minutes, and they turned out just right. So adjust the time to fit your oven.

The directions for these state: "A gooey caramel filling sandwiched between deep chocolate layers takes brownies to new heights. As tempted as you may be to spread the caramel sauce on the prebaked brownie layer, drizzle it to keep the brownie from tearing."Deluxe Caramel-Nut Brownies
1 cup butter, softened
2 cups packed brown sugar
6 ounces dark or bittersweet chocolate baking bar, chopped and melted
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 12-ounce package semisweet chocolate pieces
1 cup chopped pecans, toasted
24 vanilla caramels, unwrapped
2 tablespoons milk

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the pan edges. Lightly grease foil. Set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, beating until fluffy. Add melted chocolate, beating until blended. Beat in eggs and vanilla. Beat in flour until well combined. Stir in chocolate pieces and pecans.

2. Spread half of brownie batter in prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, in a heavy medium saucepan, cook and stir unwrapped caramels and milk over medium-low heat until melted and smooth. Drizzle caramel mixture over partially baked brownies. Pour remaining brownie batter over caramel layer, spreading evenly.

3. Bake for 25 to 30 minutes more or until edges are set and top appears dry. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Use a hot knife to cut bars. Makes 32 bars.

TO STORE: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe from Better Homes and Gardens Christmas Cookies, December 2009


Leslie said...

the second time was a charm. They look delish

Kelsey Carreon said...

CARAMEL!!! need I say more!

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