Caramel Brownies

We are continuing with our "comfort Mommy" collection of desserts.  Apparently it is not enough for my son to get his Driving Permit, he also needs to learn how to drive!  Who knew?  Yesterday he had his first lesson with the driving school.  Yesterday....when it poured down rain here in sunny California!  Luckily the rain stopped long enough for him to get his two hours behind the wheel but it was still enough to cause this Mommy much worry and many more gray hairs.  His reaction to this new endeavor...."that was REALLY hard"!!

My reaction was to make anything that has chocolate in it!!  There is nothing like dark, rich chocolate and ooey, gooey caramel to calm the nerves and make you forget that your child who is too lazy to turn the lights off when he leaves a room is going to be driving a 4000 lb car that may need lights turned on and off occasionally. 

I found the recipe for these yummy brownies at http://annies-eats.com/ and followed her lead with the exclusion of nuts.  Please feel free to add them back in if you choose but I think they are perfect as is!

My only tip is to refrigerate or freeze the brownies before cutting to keep the gooey caramel from running all over your kitchen.  After that, they are perfect at room temperature.  You may have to hose yourself off when you are done but I assure you, it will be worth it!

Enjoy and remember to be careful on the streets....there is a teenager behind the wheel!!!  eeeek!  ;-)

“Today you are You, that is truer than true. There is no one alive who is Youer than You.” 
― Dr. Seuss, Happy Birthday to You!

Happy Birthday Dr. Seuss!!!


Caramel Brownies

For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips
For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Directions:
Preheat the oven to 350˚ F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or 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 and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, 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.  (To speed cooling, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.

Recipe from http://annies-eats.com/