The 21st birthday cake I made for my brother!! It was super easy! Just baked a 9x13 cake and rounded the top edges a little!
Wednesday, September 7, 2011
Prior to making these brownies, peanut butter and chocolate had always been my favorite dynamic desert duo. But that all changed after one bite of these brownies! Caramel and chocolate snuck up from behind and is now in the runnings for my favorite duo.
Warm brownies, gooey caramel, and a scoop of ice cream! Need I say more? Off to heaven I go!
Caramel Filled Brownies
1 cup unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
1 tablespoon vanilla
1 1/4 cup flour
1 cup chocolate chips
14 ounces candied caramels, unwrapped
1/3 cup heavy whipping cream
Preheat the oven to 350˚ F. Grease 9x13 pan with cooking spray. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour until combined. Spread about half of the brownie batter in the bottom of the prepared pan. Bake for 20 minutes. Remove from the oven and let cool for 20 minutes.
To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving.
Source: Annie's Eats