Thursday, September 17, 2015

Recipe #98: My Own Version of Caramel Brownies...Ooey Gooey & Double Stuffed!!!

I have made the world famous caramel brownies many times...take a german chocolate cake mix, take a package of kraft caramels, etc.  "These" are absolutely sublime!  Not only are the brownies from scratch, but the caramel is from Recipe #41...and let me tell you, you have never had a caramel brownie so over top as this...the pictures speak for themselves...again, yes, you need a candy thermometer to make the caramel, but I guess if you wanted, you could cheat and take two packages of Kraft caramels and do the same thing...but, of course, it wouldn't be the same.  You will thank me, or curse or the, let's bake...


2 sticks butter                                                        1 1/2 cups chocolate chips
2 cups sugar                                                           1/2 tbsp instant coffee
1/2 tsp salt                                                              1 cup flour
1 tsp baking powder                                              4 eggs
1 cup chopped walnuts


Please refer to Recipe #41..

In a saucepan, melt the butter and chocolate chips, stirring every once in awhile until fully blended.  In a large bowl, mix together the sugar, eggs and coffee.  Add the melted butter/chocolate mixture.  In a medium bowl, whisk together the flour, salt and baking powder.  Add to the chocolate mixture, stir, and then stir in the nuts.  Line a 9x13 pan with foil and spray with cooking spray.  Spread half of brownie mixture in pan.  Cover the other tends to thicken up.  Bake at 350 for 15 minutes.  Take out of oven.  Pour caramel mixture over the brownies.  Now, if you can't pour the remainder of the brownie mixture over the caramel, you can add about 1/4 cup warm water to thin it out, or just take a little mixture in your hand, flatten and put over the caramel, or just spoon dollops over the caramel.  Continue to bake at 350 for another 15 minutes or so until top looks not overbake as the first layer is pretty much baked in the first 15 minutes.  Bon appetit!

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