Now, you know what’s fun about baking? You can just do whatever the heck you want. Let’s do a test of simple arithmatic. That means math. That means you’re probably not paying attention.
Chocolate + Butter + Caramel + Lindor Truffles = Brownie Powerhouse
Were you taking notes? Good, there will be an exam at the end of never.
First you make your brownie (recipe follows) and bake half of it in your 9″X13″ pan. Then you do this:
You cut some truffles in half and then press them into the brownie. Then you help your dad figure out how to focus the camera on your demonstration, then take another picture as the chocolate is now melting.
Now don’t that make y’all wanna CRY?
Then you get your homemade caramel:
And pour it onto all that lusciousness.
Then you take the rest of your brownie batter and pour it on top of that (HINT: I heat the batter up for about thirty seconds and pour it, you don’t spread it.)
Then you stand back and marvel, wiping a tear from your eye. Then you bake it.
Then you cut it. If you look closely at the top picture, there is a nice chunk of Lindor truffle ganache saying “Hello”…hello…
Truffle Caramel Brownies
1/2 cup bittersweet chocolate chips (Preferably Scharffen-Berger or Ghiradelli)
1 1/2 sticks unsalted butter
2 cups granulated sugar (if you have some vanilla sugar on you, that would be VERY nice)
1/2 tsp. salt
1 cup all-purpose flour
4 large eggs
1 T. vanilla extract
12 Lindor Truffles, cut in half
12 ounces caramel sauce
-Preheat oven to 350 degrees. Line a 9″X13″ pan with foil and butter generously (or use baking spray, such as PAM for Baking or Baker’s Joy). Set aside.
1. Melt chocolate with the butter using a double boiler and cool, pour into the bowl of an electric mixer.
2. Pour in sugar and mix thoroughly. Add in the eggs, one at a time, and mix until combined, followed by vanilla. Pour in flour and salt, and mix until just combined.
3. Pour half of the mixture into the prepared pan and bake for twenty minutes. While your waiting, get the caramel and truffles ready. Take pan out of the oven and press the truffles into the hot half-brownie until all are in there. Over that, pour in the caramel all over the brownies. Heat the remaining brownie batter for 20-30 seconds in the microwave on HIGH and pour over the caramel. Do not spread.
4. Bake for 30-40 minutes, or until the top is slightly firm to the touch and a toothpick inserted into the center comes out clean. Allow to cool for 2+ hours before cutting. Enjoy!