Caramel-Pecan Stuffed Brownies

Oh.

My.

God.

It happened.

I took the World’s Greatest Fudge Brownie and did what I have been fantasizing about for just about ever. (No, I didn’t slather it all over myself.)

I stuffed it with a caramel and pecan layer, and then watched the layer ooze right out of the fudgy brownie after cutting it. I have to tell you that I can barely contain myself right now. Even seeing the picture above makes my heart race. Is that normal? (I know it’s not normal, I guess. But is it excessively abnormal? Maybe I don’t care.)

Adapted from my World’s Greatest Fudge Brownie recipe…

FUDGE BROWNIE:

4 ounces chopped unsweetened chocolate

(the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

CARAMEL LAYER:

10 oz. soft caramel candies (or about 35 little Kraft squares)

1 1/2 tablespoons corn syrup

2 tablespoons cream or milk

1 cup lightly toasted pecans, chopped
1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.
2. BROWNIES: Melt chocolate & butter in microwave for 2:15 minutes and stir. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
3. CARAMEL LAYER: In a medium bowl, melt caramel with corn syrup and milk/cream in microwave for 1 minute, then stir. Melt in 20 second increments, stirring in between, until caramel is melted and smooth. Stir in lightly toasted nuts.
4. Pour half of brownie batter into prepared pan, then pour caramel-nut sauce overtop. Spread the second half of brownie batter overtop of caramel layer (plop spoonfulls of brownie batter over caramel and use a spatula to gently spread in an even layer). Bake for 33 – 36 minutes (until center is just set).
5. Cool & cut into squares.
6. Indulge.
Tips:
- Want more brownie tips? Check out the original post here for more brownie blather.
- Wondering about the caramel brand? It’s totally your call. You can use the King Arthur Flour brand, or the little Kraft squares, or whatever. Just make sure they taste amazing. One day I will buck up and make the caramel myself again, but right now I’m particularly lazy (and gun shy) when it comes to caramel. I made a bad version of penuche fudge recently so I’m a bit off. I’ll come around.
- Toasting pecans is easy. Throw on a baking sheet in a hot oven for 6 – 8 minutes until just lightly toasted and starting to smell pecanny. If you want to switch to walnuts or another nut I’m not going to stop you.
- The caramel ooze… is way oozier when the brownies are at room temperature. I chill my brownies before cutting them (to makit it WAY neater), and then I was a bit bummed because I couldn’t see any significant caramel after slicing the fudgy buggers up. I put the sliced brownies on a plate in the cupboard (away from the cats, naturally) and when I returned to them a couple of hours later I found them goopy. What a sight.
- Enjoy!
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December 8th, 2012 | More Sweets Please | No Comments | Tags: Brownies & Bars, Caramel, Chocolate, Nuts