Caramel Brownies

I get a lot of questions on how I keep my figure when I bake so much butter and sugar-filled things. Here’s the idea, I taste them. I get a little piece off the corner and have that. It’s all about the taste for me, when I get a bit of the flavor, that’s enough for me. That’s how I stay in my weight zone (or at least try to.)

Why this subject? Today, I’m making caramel filled brownies. The epitome of why our country is on the tubby side.

Ok, so maybe these aren’t as well known as a chocolate chip cookie or a McDonald’s apple pie. But here’s the idea, its a brownie…with caramel and chocolate chips in it. What’s not to like? Even me, someone who thrives on self-control, struggles with this one.

I found this gem on Cookie Madness and I have enjoyed making it ever since. AT LAST I AM PAID ATTENTION TO! Well, as long as I have brownies!

I omit the nuts and just use the chocolate chips. Also, I use Werther’s soft caramels and half-and-half for the caramel. And finally, I use semi-sweet chocolate instead of bittersweet. I may prefer DARK chocolate, but my buddies sure don’t.

Caramel Brownies

Just a finished product picture today, I forgot to charge my camera.

Caramel Filled Brownies
1 cup whole pecans (more or less, RR uses 1 ½ cups)
12 ounces bittersweet chocolate chips or chopped up chocolate
2 sticks unsalted butter (8 oz)
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 (14 oz) bag of caramels
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (or more if you like)
Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 7-9 minutes or until aromatic. Let cool. When cool, chop.
Meanwhile, line a 13×9 inch pan with Release foil or parchment paper. You could also just line with foil and spray the foil. Make sure to spray the sides so the caramel won’t stick to the sides.
Place chocolate and butter in a microwave-safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for about 5 minutes. While chocolate cools, in a separate bowl beat sugar and eggs on high speed of an electric mixer for 3 entire minutes. Beat in vanilla. Stir chocolate mixture into the egg mixture. Using a mixing spoon or wire whisk, stir in flour and salt. Pour about half of this batter into the lined pan and bake for 20 minutes.
Cool for 20 minutes. While first layer cools, prepare filling.
Unwrap caramels (ack! Why don’t they make unwrapped caramels!) and put them in a saucepan with the 1/3 cup of cream. Heat on medium low, stirring often, until caramels are melted. Stir about half of the chopped pecans into the caramel. Pour the caramel mixture over the brownie layer.
Spread the remaining brownie mix over the caramel filling. It is kind of tricky, so do your best, but don’t worry about covering all the caramel. Scatter chocolate chips and remaining pecans over the top.
Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely (this should take a few hours). I like to cool them and then chill them because it makes slicing easier.
Lift brownies from pan and place on a big cutting board. Slice into whatever size you feel like.

PS. Enjoy! Its a bit hard. I DEFINITELY recommend chilling it thoroughly before cutting.



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