What do you do when you can’t sleep? Duh! Post about brownies! Most people are up at 6:30, at the gym, having coffee, working. I have been up since 5:30 and I am working..kinda. I am also still not fully awake so excuse any babbling. I need some good french press coffee right now! If I use the grinder, I may wake Online guy up and he went to bed very late-because, get this-he was online 🙂 He’ll never read this!
Now what did I want to say….yes, I have discovered the gym again and it feels good and bad at the same time. I am in pain you see as muscles which have been dormant and asleep for centuries have woken from their slumber and are screaming, wondering what in the heck is going on and why someone is doing this to them! And, frankly, so am I 🙂
Let’s speak about these brownies shall we. A crazy, sometimes mean but wonderful friend of mine (She’ll never read this!) sent me an e-mail with several brownie recipes so I took it upon myself to bake one of them. I liked the ingredients (butter, butter, caramel, butter, caramel) and name of this one so off I trotted to the kitchen, which is really a few feet away, and made these ooey gooey buttery mmmmmmmmm. You will see why I have lost the ability to type a coherent sentence.
Let us begin from the very beginning with the awesome ingredients.
Bake a batch or 2 or 3 and enjoy with friends 🙂
Fat Witch Bakery’s Legendary Chocolate Caramel Brownies Recipe taken from Dinner, then Dessert
Preheat the oven to 350ºF.
Spray a 9×9 baking pan with baking spray and line with parchment paper.
These brownies are STICKY when they cool, you’ll need help getting them out! In a microwave safe bowl, melt the butter and chocolate, in 30 second increments.
After two rounds the butter should be melted. Let the bowl sit for 2-3 minutes and the heat will melt the chocolate. Stir them together until fully combined and let cool.
Put the caramels in a microwave safe bowl with the water. Microwave for 1 minute, let sit for 2-3 minutes. Stir until smooth and fully combined.
In a stand mixer, beat the eggs, sugar, and vanilla until light and creamy, for 2-3 minutes. Add the cooled chocolate and mix until combined. Add in the flour and salt until fully combined. Pour half of the batter evenly in the prepared baking pan. Set the pan aside.
Pour the caramel sauce onto the brownie layer, leaving a half inch border all the way around with no caramel, this will help prevent as much caramel leaking as possible (we will still have some though).
Place the pan and the remaining brownie batter in the refrigerator for 20 minutes, to allow the caramel to harden. Remove the pan from the refrigerator and spread the rest of the batter evenly over the caramel in an even layer.
Bake for 35 minutes. Do not over bake, the brownies will dry out. Cool for an hour before removing from the pan. The caramel may cause stickyness even with the parchment and the spray, so you may have to be careful cutting them.