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Over The Top Brownies…

by Jamie on April 2, 2009


I remember seeing these brownies on The Repressed Pastry Chef’s blog a few months ago, so when I had leftover caramels from the Caramel deLite bars, this was my go to recipe. In my opinion, brownies are such a crowd pleasing dessert, but are also very personal in regards to taste and texture. Some people like them thick and chewy, some thin and dense, while others prefer a cake like texture. I am a fan of the thick and chewy (fudgey)crowd. I even like to slightly under-bake brownies in an attempt to gain maximum chewy gooey goodness. Em topped these brownies with peanuts, but I have a nut hata in my home, so I left them off. Em’s recipe makes a thick fudgey brownie packed with chocolate flavor…the caramel drizzle puts them over the top! I guarantee they will receive rave reviews…people proclaimed these to be “world famous” after tasting them. Now, I don’t know if these will reach “world famous” status, but I do know that they are damn tasty!

You may notice that I now have page jumps in my new posts, which means ya have to click to continue reading the posts. I wanted to add this feature to my site because some posts get so damn long either due to my rambling or lengthy recipes. Either way, I could not figure it out…and was too busy to further my research. On Tuesday night I expressed this “want” to Em through email and within hours she researched my blog html coding (which is foreign to me) AND had everything set up and functioning. She also figured out how we can place printable recipes in out posts… sheer genius I tell ya! So, if you are a little confused about your site or maybe just lazy like me, contact Em through her site … I bet she can help! Thanks, Em!!!!!
Over The Top Brownies

Ingredients
1 cup butter, melted
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups flour
1 cup Hershey’s Special Dark cocoa powder
1 teaspoon salt
1 cup semi-sweet chocolate (chunks, disks, chips or mini chips)

Topping
1/4 cup melted semi-sweet chocolate
18 Kraft Caramels
2 tablespoons heavy cream
chopped/crushed nuts (optional)

Directions
Preheat oven to 350 F
Prepare a 9×13 baking dish as follows: lightly spray the insides with cooking spray then with the dish horizontally in front of you lay in one sheet of aluminum foil across the length (left-to-right) leaving enough overhang on the sides so that you can use the excess foil as handles and on top of that lay in one sheet of aluminum foil across the width (top-to-bottom). Spray the foil with cooking spray. You want to be sure the insides of the pan are completely covered and you have foil “handles” which you’ll use to lift the slab of brownies from the pan after baking :)

In a large bowl, combine the melted butter, both sugars and the vanilla extract in a large bowl. Beat in the eggs, one at a time, mixing well after each addition until the liquid mixture is completely blended.

In a separate bowl, sift the flour, cocoa powder, and salt. Gradually add this into the liquid mixture until it is fully incorporated. Add in the chocolate pieces (chunks, disks, chips or mini chips) and stir to combine. It will resemble fudge frosting at this point… and it will taste delicious!! Spread evenly into the prepared baking dish.

Bake about 40-45 minutes until a few moist crumbs cling to a toothpick inserted in the center. Don’t bake to the point of the toothpick coming out clean or the brownies will be dry. Remove the baking dish from the oven and cool on wire rack for 10 minutes… then… using the foil handles remove the brownie slab from the dish and cool completely on wire rack.

Put the caramels in a microwave-safe bowl and add the heavy cream. Microwave in 30-second increments until the caramels begin to melt and stir to incorporate the cream. Do not over-cook this!

After the brownies have cooled a bit but are not yet at room temperature, pour the melted caramel/cream mixture over the top and let it set up for a little while. Then drizzle on the melted chocolate and top with crushed nuts.


{ 14 comments… read them below or add one }

Eliana April 2, 2009 at 2:14 pm

These brownies look outstanding. I like them slightly undercooked as well because I like when the chocolate sticks to the top of my tongue. But mine must have nuts. Great job with these :)

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The Food Librarian April 2, 2009 at 2:57 pm

These look fantastic! I bet the library would love these! Everything you make comes out perfect!

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Ingrid April 2, 2009 at 4:51 pm

Em IS pretty cool! She rocks! Oh, and the brownies look good,too! :-)
~ingrid

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Em April 2, 2009 at 5:10 pm

Awwww Jamie, I’m glad I could help you out. I keep tellin ya, all ya gotta do is ASK ME :)

I’m glad you like the page jumps – I always think they make a blog more readable. And just as soon as we get you technologically enabled, I’ll get those printable-recipes in for you too! I’m loving them on my site – I know you will too :)

The brownies turned out great – even if you do have a peanut-hater in the house! LOL

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Mermaid Sweets April 2, 2009 at 10:36 pm

Wow, those look Amazing – I must try these.

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Danielle April 3, 2009 at 4:35 am

WOW those look tasty, chocolate and carmel what more can you ask for??

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Nina Timm April 3, 2009 at 6:02 am

There should be laws against post like this one……nothing this good-looking should be legal!!!!WOW!!!

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NikiTheo April 3, 2009 at 7:43 am

Yum!!! Those look great! These would be great w/ pecans! Mmm….

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Maria April 3, 2009 at 8:45 am

Brownies, my favorite sweet treat!! These look SUPER good!

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Sara April 3, 2009 at 11:16 am

ohhhhhh yum. That’s all I have to say about that! lol

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Erin April 3, 2009 at 12:03 pm

These look incredible! There is nothing better than a decadent brownie :)

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tamilyn April 3, 2009 at 8:17 pm

These look so rich and yummy. I love anything chocolate and caramel.

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Elyse April 4, 2009 at 1:38 pm

I remember seeing these brownies over at Repressed Pastry Chef. So glad you decided to make them. They look totally fabulous. Now, I have to make them–two rave reviews!! YUM!

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Lee April 28, 2009 at 10:55 am

Same question: do you know how many servings in the recipe? Thanks!

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