Paula Deen's Rich Chocolate Caramel Peanut Brownies |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 24 |
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These look so rich and fudgy! Drizzle with caramel sauce. Can't wait to try them, but I will leave out the peanuts or use pecans. Found in Paula's magazine from Nov/Dec 2005. Ingredients:
1 (14 ounce) package caramels, unwrapped |
1 (5 ounce) can evaporated milk |
1 cup butter |
8 (1 ounce) unsweetened chocolate squares |
2 cups brown sugar |
1 1/4 cups sugar |
5 eggs |
2 cups flour |
1 teaspoon vanilla extract |
1 cup chopped salted peanuts |
caramel sauce, for topping (optional) |
Directions:
1. Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
2. Melt caramels with milk over low heat, stirring occasionally. Set aside.
3. Melt chocolate and butter over low heat, stirring occasionally. Let cool.
4. Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
5. Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
6. Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.
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