I have to say I LOVE brownies & I LOVE brownies even more when they have caramel in the middle!
I found this recipe from one of my favorite food blogs of all time
Annie’s Eats. If you haven’t heard of her, you should definitely check her blog out.
When you do, don’t forget about me. 😉
So, as I was browsing through all of her wonderful post, I stumbled upon this little treat
& knew right away I had to make them. My family & I are huge chocolate lovers so this was right up our alley!
I’ve made these a couple times, first time being for Valentine’s Day. My husband wasn’t very happy that I took them all to work & left him with a few broken pieces.
Since his birthday was a week away, I promised I would make him a batch. That was Wednesday & there might be 2 brownies left. lol!
I did alter the original recipe a little because I couldn’t locate bittersweet chocolate. If you prefer to use bittersweet, I have included it below. I also used milk chocolate chips to sprinkle on top instead of semisweet.
1 cup (2 sticks) unsalted butter
1 bag semisweet chocolate (Original recipe calls for 12 oz. bittersweet chocolate, but I substituted with semisweet)
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup milk chocolate chips for sprinkling on top (Original recipes calls for 1 cup semisweet chocolate chips for sprinkling on top, but I substituted with milk chocolate)
14 oz. caramel candies, unwrapped
1/3 cup heavy cream
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. Combine the butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. Remove the bowl from the heat. 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 20 minutes. Remove from the oven, maintaining the oven temperature, and let 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 caramel candies and cream in a medium saucepan over medium-low heat. Stir frequently, until melted and smooth. Stir in half of the pecans. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the milk 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. (To speed cooling, chill in the freezer for at least 30 minutes.)
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. *While I did use the foil method each time, I did find it to be a pain to work with because the caramel stuck to the sides.*