Tuesday, January 09, 2007

Caramel Pecan Brownies

I'm back in Philly, but Omaha was a nice respite. I spent a bunch of time in my parents beautiful and awesome kitchen. I was able to capture some of these moments on my new camera. My parents find the blog such a quirky hobby, they were saddened by my lost camera story and got me this little camera as a gift. In addition to Snowballs and Black Moons, I made Caramel Pecan Brownies. Former neighbors of my parents spent the last few years sending a batch of these delicious brownies to our family around the holidays. This year, my mother talked them into sending the recipe over instead. (Am I committing a total faux pas by turning around and posting it on the internet?)
Caramel Pecan Brownie


4oz. unsweetened chocolate
3/4 c. Butter
2 c. Sugar
4 eggs
1 c. Flour
1 14oz. package of caramels, unwrapped
1/4 c. heavy cream
2 c. chopped pecans
12oz. semisweet chocolate chips

Preheat over to 350 (325 for glass). Line 13 X 9 pan with foil, spray with non-stick spray.

In a microwave safe bowl, melt chocolate and butter, about 2 minutes on high. Stir to melt completely. Add sugar, stir to combine, and mix in eggs. Stir in the flour. Divide the batter in half and spread one half evenly on the bottom of the pan. The layer will be thin. Bake for 15 minutes.

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Meanwhile, unwrap the carmels, melt with cream in a microwave safe bowl for 2 minutes on high. Whisk until smooth. Stir in one cup of nuts and spread over baked brownie layer. Sprinkle with chocolate chips. Drop remaining batter over the top of the caramel and gently spread to cover. Some caramel will show through. Sprinkle with remaining nuts and bake for 25 minutes.

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Let the brownies cool completely in the pan, then use the overhang of foil to remove from the pan. Cut into squares with a good knife.

1 Comment:

  1. sher said...
    Fabulous! I have a fatal weakness for caramel.

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