Thursday, March 11, 2010

Warm Caramel Nutty Brownies

Confession: I love Pampered Chef. Specifically, I love their recipes. Everything I've tried has been divine. These brownies are no exception. Usually, I can't stand brownies with nuts. Maybe I love thee because the nuts are chopped up so fine that it's more like a crumb topping. The addition of the brown sugar to the brownie batter is a delicious touch too. You'll want some milk or ice cream to go with these because they're quite rich.

Because I'm lazy, I'm going to copy and paste the recipe directly from their website. However, I have made these without the fancy tools they've listed, and it still turns out great.

Warm Nutty Caramel Brownies

1 pkg (12 oz) semi-sweet chocolate morsels, divided
1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)

Vanilla ice cream (optional)
1. Preheat oven to 375°F**. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®.
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.

**When I've made these using a standard 9X13 pan, I've baked them at 350 or whatever temperature the box suggests for that size of pan. The 375 is if your cooking them with a stoneware bar pan.

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