Tuesday, August 2, 2011
I have expressed my admiration for Annie's Eats before. I have made many of her recipes and have loved every single one of them. Well her recipe for caramel brownies have sent it over the top. These are good, I mean really really good. I'm not the best judge of how good they are because, while I think they are delicious, I can only eat a few bites before it is just utterly too much for me. But let me tell you, every person that has ever tried these brownies, has fallen head over heels for them. I have never had such rave reviews over anything I've made as I have for these. While they are easy to make it does take quite some time to allow them to bake and cool, etc. It's not all time that you have to be in the kitchen just don't expect to pop them in the oven and have them ready to go to a party in an hour, it'll be more like two hours or so.
When it comes to buying the ingredients, I highly suggest that you don't skimp on them. It may cost a few extra bucks for the higher end ingredients but I believe it really made a difference in the taste, trust me.
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. Ghiradelli's bittersweet chocolate morsels (the stupid bag is 11.5 oz so you'll have to buy two bags but I promise you, you will want to make these again...soon)
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1 cup semisweet chocolate chips
For the caramel filling:
14 oz. Werther's chewy caramels, unwrapped (make sure you specifically get "chewy caramels"and not the "caramelts" or something else) If you can't find these, the KRAFT caramels or any other soft caramel will work.
1/3 cup heavy cream
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil, make sure you smooth out any creases that are sticking out as they will get stuck in the caramel part of the brownie. Grease the foil well with butter. Combine the 2 sticks of butter and the bittersweet chocolate in a heatproof bowl, set over a pan of simmering water (a stand mixer bowl is perfect for this but any heatproof bowl will work). 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, usually about 2 cups, 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.
When the brownies have about 10 minutes left to cool, re-grease the sides of the pan with butter, this will allow the brownies to separate from the foil, perfectly. Now it's time to make the caramel. 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 (or spoon) 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 for about 15 to 30 minutes. Place the brownies in the freezer for 30 - 45 minutes. Remove from the freezer and immediately 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.