I had the urge to bake and the desire to update my blog. My schedule has been so crazy I have not been able to cook much at all lately. I decided tonight was the night. I am going to bake something no matter how late I have to stay up to do so. I asked my husband to choose between brownies and cupcakes. Before I even got out all of the word cupcakes he said brownies. So brownies it was. And by the way, he even helped me make them!!!
Mu husbands rating of these were... ok well maybe I won't say. He said a bad word. LOL But after that bad word that starts with an f he said "good". So he pretty much downed the piece pictured (minus my one bite) in about 10 seconds. That is how good they are. My reaction was fudge overload.
Outrageous Caramel-Fudge Brownies
(Orignal recipe courtesy of: Betty Crocker Cookies & Bars Aug. 2004)
1 bag (14oz) caramels, unwrapped
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 tsp vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup baking cocoa
1/4 tsp salt
1 bag (2 cups) semi-sweet chocolate chips (I mixed white and semi-sweet)
1 1/2 cups chopped pecans (I used almonds, but only on top)
1 tsp vegetable oil (I used canola)
1) Heat oven to 350 degrees. Grease bottom and sides of rectangular pan (13x9). Heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
2) Melt butter in large saucepan over low heat. remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Add in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in prepared pan.
3) Gently and evenly drizzle melted caramel over batter (try to prevent large pockets of caramel and trying to keep the caramel from reaching the bottom of the pan). Bake 35-40 minutes or until set.
4) Heat remaining 1/2 cup chocolate chunks and the oil in small saucepan over low heat, stirring frequently until smooth. Drizzle melted chocolate over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly.
5) Cool 20 minutes on counter. Then transfer to refrigerator for 1 hour and 30 minutes or until chocolate is set. If refrigerated longer, let stand at room temperature for 20 minutes before serving.