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id 3956
Name Caramel Brownies
Main Dish Category Cookies
Secondary Dish Category Dessert,
Main Ingredient Caramel candy
Other Ingredient Semisweet chocolate
Number of People 24
List of Ingredients 1 cup (2 sticks) butter
12 oz. bittersweet or semisweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 T vanilla
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 1/2 cps pecans, coarsely chopped (optional)
1 cup semisweet chocolate chips

For caramel filling:
14 oz. caramel candies, unwrapped
1/4 cup heavy cream
Description Preheat oven to 350 degrees. Line a 9X13-inch 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 one minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk 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 caramel filling,combine 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 and immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brown batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel layer 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; then refrigerate for an hour or two. Lift the brownies from the pan using the edges of the foil. Remove foil and cut brownies into individual pieces.
Time 3 to 4 hours
Cooking Type Bake
Difficulty (1-5) 2
Notes Chilling is definitely necessary.
Origin Stephanie
Image