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Mother Lode Brownies

Source of Recipe


The Seattle Times






List of Ingredients



• -- Brownie Layer --
  
• 3/4 cup all-purpose flour
  
• 1/4 tsp baking soda
  
• 3 ounces unsweetened chocolate
  
• 3 ounces semisweet chocolate
  
• 1-1/2 sticks (3/4 cup) unsalted butter
  
• 1-1/2 cups packed light brown sugar
  
• 3 large eggs
  
• 2 tsp vanilla extract
  
• .
  
• -- Caramel Layer --
  
• 3/4 cup granulated sugar
  
• 3 Tbsp water
  
• 1/4 cup whipping cream, scalded
  
• 2 Tbsp unsalted butter
  
• .
  
• -- Toppings --
  
• 1 (3.5-ounce) jar macadamia nuts, coarsely chopped
  
• 9 ounces (1-1/2 cups) semisweet chocolate chips
  
• 6 ounces (1 cup) milk chocolate chips
  






Instructions



1. Preheat the oven to 325 degrees (F). Butter and flour a 9x9-inch baking pan.
   
   
2. To prepare the brownie layer: In a small bowl, whisk together the flour and baking soda. In a double boiler, melt the unsweetened and semisweet chocolates with the butter over hot water. Stir until smooth and set aside to cool slightly. In the large bowl of an electric mixer, beat the brown sugar and eggs until lightened and pale in color. Beat in the cooled chocolate mixture and the vanilla. Gradually beat in the flour mixture.
   
   
3. Pour the batter into the prepared pan. Bake in the preheated oven 40 minutes, or until the center is set but still moist and a bit fudgy. Cool in the pan on a wire rack.
   
   
4. To prepare the caramel layer: In a 2- to 3-quart heavy saucepan, dissolve the sugar in the water over medium-low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a deep amber. Remove the pan from the heat, then gradually stir in the hot cream. (The mixture will boil up.) Continue stirring over low heat until all of the caramel is dissolved into the cream. Stir in the butter until smooth. Set aside for a few minutes to cool slightly.
   
   
5. To assemble: Preheat the oven to 325 degrees (F). Spread the caramel over the cooled brownie, but do not spread to the edges. Sprinkle the toppings -- macadamia nuts, semisweet and milk chocolate chips -- over the caramel layer and place the brownies in the oven for 5 minutes to set the topping. (Do not let the chips melt completely.) Set on a rack to cool, then cut into squares. (These brownies are very messy.)
   
   Makes 15 brownies.