Wednesday, February 3, 2010

Caramel Filled Brownies

This recipe was adapted from the book, The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe
6 ounces semi-sweet chocolate, broken up
1/2 cup butter (1 stick) (I used unsalted)
3/4 cup sugar
2 eggs
1/2 tablespoon vanilla
1/2 cup plus 2 tablespoons flour
1/8 teaspoon salt

Caramel Filling:
1/2 bag (7 ounces) unwrapped caramels
2 1/2 tablespoons heavy cream
1/2 cup chopped, toasted pecans


Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment paper (bottom and sides.

Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until melted and smooth.

Using a wooden spoon, beat in sugar. Beat in eggs, one at a time followed by vanilla. Beat thoroughly with spoon for about a minute. Stir in flour and salt (do not beat the flour).

Pour half of batter in lined pan and bake for 18 minutes. Let cool for at least 15 minutes. While cooling, prepare filling.

Place caramels and cream in a saucepan. Heat over medium, stirring constantly, or until caramels are melted and smooth. Stir in pecans. Pour over partially cooled brownie layer. Spread remaining brownie batter over caramel. Cook for another 18 minutes.

Let cool completely then chill Use parchment to lift brownies from pan.
Cut into squares. Makes about 2 dozen

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