Wednesday, June 15, 2011

Carmel Brownies

The following recipe is from the Bars & Squares book:Caramel Brownies (p. 24)

2 c. granulated sugar
2/3 c. unsweetened cocoa pwd, sifted
1 c. veg oil
4 eggs
¼ c. milk
1 ½ c. all purpose flour
1 tsp baking pwd
½ tsp salt
1 c. semi sweet chocolate chips
1 c. chopped pecans
14 pz soft caramels, unwrapped (about 50)
1 can (10 oz) sweetened condensed milk

Preheat oven to 350. Grease a 9x13 inch pan. In a large bowl, whsik sugar, cocoa, oil, eggs and milk until smooth. Combine flour, baking pwd and salt. Stir into cocoa mixture, mixing well. Stir in chocolate chips and ½ c. of the pecans. Spread 2/3 of the batter evenly in prepared pan. Bake in preheated oven for 12 min.
Meanwhile, in a heavy saucepan over low heat, heat caramels and sweetened condensed milk, stirring constantly, until caramels are melted and mixture is smooth. Pour over partially baked brownie layer. Sprinkle remaining pecans on top. Drop remaining chocolate batter by spoonfuls over caramel layer. Spread gently, then swirl with the tip of a knife to marbleize the uncooked chocolate batter and caramel layers.
Bake in preheated oven just until set (25-30 min). Let cool completely in pan on rack. Cut into bars or squares.

****I thought that the caramel was too much. I cut it in half the next time I made this recipe and it was much better.
Thanks again Misty!

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