Sunday, April 17, 2011
In the ever so eloquent words of my sister, these brownies are "the shizz." I have to say, I agree. A thick layer of caramel is sandwiched between two layers of rich and chocolately brownies. It is intense and wonderful. A little more work than a typical brownie, but these are so so worth it. First, the brownie batter is mixed up. Half is baked briefly, then a layer of caramel is poured over it. The rest of the batter is layered on, then topped with chocolate chips and baked to chocolate perfection.
I used half butterscotch chips instead of all chocolate, and I think the butterscotch was really great with the caramel filling. I also omitted the pecans, as usual. Other than that, I stayed true to the recipe, though I was tempted to add some sea salt to the caramel to make these salted caramel-filled brownies. Maybe next time.
This recipe was chosen by Beth of The Powdered Plum. She has the full recipe posted on her blog. Next week: Buttermilk Pecan Pie!