Lethal Brownies
Source of Recipe
Terri B.
Recipe Introduction
Original title was "Double Chocolate Caramel Fudge Brownies", but I think mine is a little more accurate. Dig in.
List of Ingredients
FILLING:
14 ounces caramel, unwrapped
1/2 cup evaporated skim milk
BROWNIES:
1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 large eggs, slightly beaten
1 1/4 cups all-purpose flour
3/4 cup cocoa
1/4 teaspoon salt
2 cups semisweet chocolate chunks, divided
1/2 cup chopped pecans
1/2 cup chopped cashews
1/2 cup chopped almonds
1 teaspoon oilRecipe
1. Heat oven to 350. Grease 13x9 pan. Combine nuts in small bowl; set aside. In small saucepan, combine caramels and milk; cook over low heat until caramels are melted and smooth, stirring frequently.
2. Melt butter in medium saucepan over low heat. Remove from heat. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa, and salt; mix well. Stir in 1 1/2 cups of chocolate chunks and 1 cup of nuts. (I did this right in the pan.) Spoon and spread batter in greased pan.
3. Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
4. Bake at 350 for 35 to 40 minutes or until set.
5. In small saucepan, melt remaining chocolate chunks with oil over low heat. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup of nuts (OK, I threw in a few more cashews because I didn't think there were enough on top); press in lightly. Cool 20 minutes, then refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.
NOTE: You can use 1 1/2 cups of your favorite nuts. I wanted a mix just to see what it would be like. These are fudgy brownies rather than cakey brownies.
Makes 24 brownies (if you cut them very small; I cut mine into 16)
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