Thursday, April 24, 2008

Caramel Brownies - Revisited

So a while ago I featured Caramel Butterscotch Brownies - which have turned out to be my hubby's favorite dessert. I tried once to use a homemade brownie recipe, but it didn't really pan out so I went back to the cake mix. Last week I received my very own copy of Baking Illustrated and came across their Chewy, Fudgy Triple-Chocolate Brownies. I instantly knew I'd have a winner with this recipe! These are TO DIE FOR! It's the perfect brownie recipe for this!


Chewy, Fudgy Triple-Chocolate Brownies
Chewy, Fudgy Triple-Chocolate Brownies Source: Adapted from Baking Illustrated, from the Editors of Cook's Illustrated
Yield: 16-25 brownies

  • 5 ounces semisweet or bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped (recommended: Hershey's)
  • 8 tablespoons unsalted butter (1 stick) cut into quarters
  • 3 tablespoons cocoa powder
  • 3 large eggs
  • 1 1/4 cups (8 3/4 ounces) sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (5 ounces) all-purpose flour
  • 1/3 cup evaporated milk
  • 35 (10-oz. pkg.) caramels, unwrapped
  • 2 cups (11-oz. package) butterscotch morsels
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.
  2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
  3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Spread half of batter baking pan, spread into corners, and level surface with rubber spatula; bake about 15 minutes.
  4. Meanwhile, heat caramels and evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture. Drop remaining batter by heaping teaspoon over caramel mixture. Spread as gingerly as possible to connect as much of the top layer of brownie as you can. It will cook up a little and heal itself if you get it most of the way there. (Don't worry about picking up a little of the caramel.) Bake for 25 to 30 minutes or until toothpick inserted in center comes out with a small amount of sticky crumbs (or caramel!) clinging to it. Cool in pan on wire rack to room temperature. Cut into 16-25 squares, depending on how big you want'em!


  1. Oh my goodness... ::sigh:: I don't even have to tell you how fabulous these look. I'll keep it to my self and wallow in my own pity b/c I don't have any of these...

    lol :)

  2. These look even better than the original, which is saying a lot for a sequel....

  3. Wow, these sound so decadent! They look really, really sinful in your pictures.

  4. Holy crap, that looks amazing!