Do these brownies look gooey enough to you?
They did to me too…
…at 8:30 this morning.
What, you don’t eat brownies for breakfast? Yeah, me neither. I actually eat a wonderfully healthy breakfast every morning; think yogurt, oatmeal, fruit and peanut butter in some combination or another. It is actually my favorite meal and I’m always a little sad when it’s over.
But back to the brownies. I made this evil baked good last night (sorry, I’m not usually that mean to my desserts). I woke up this morning ready to cut and photograph them to find out that about 75% of my work was underbaked….. uhoh.
I started cutting the brownies and found that the fudgey inside was getting stuck on the side of the knife. So I did what any normal person would do, I tasted them.
And then I tasted them again.
And then a taste turned into a slice and into another slice…. and before you know it more brownies than I care to admit had disappeared. Not my finest moment. But hey, at least I can vouch for the recipe!
Peanut Butter Caramel "Baked Brownies"
Serving Size: 36
- 1 1/4 cups all-purpose flour
- 2 tablespoons dark unsweetened cocoa powder (use a good one like Valhrona)
- 1 teaspoon salt
- 11 ounces bittersweet chocolate chips or dark chocolate coarsly chopped (I used 60% cocoa)
- 1 cup, 2 sticks, unsalted butter cut into slices
- 1 teaspoon instant espresso powder
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 large eggs at room temperature
- 2 1/2 teaspoons vanilla, separated
- 1 7-ounce bag caramel candies
- 3 tablespoons creamy salted peanut butter
- Pre-heat oven to 350 degrees
- Grease a 13x9 pan lined with foil; set aside
- Whisk together flour, cocoa and salt in a medium bowl; set aside
- Place large heat-proof bowl over a pot of simmering water; in that bowl combine chocolate, butter and espresso powder
- Stir mixture until completely melted and turn off burner
- Leaving the bowl over the pot of water, whisk in sugars
- Move bowl to counter and once at room temperature, whisk in 3 eggs
- Whisk in remaining eggs and 2 treaspoons of vanilla, do not overbeat
- Gently fold in flour mixture until just combined
- Pour brownie batter into prepared pan and set aside
- In a microwave-proof bowl, combine caramels, peanut butter and 1/2 teaspoon vanilla
- Microwave for 1 minute and stir; microwave for additional 30-second increments until melted, stirring in-between
- Drop spoonfulls of caramel mixture over brownie batter
- Use a knife to swirl caramel through brownies; Don't worry about it looking pretty, the caramel will sink into the brownie and that is ok
- Bake for 30-35 minutes or until a knife comes out clean being careful not to overbake
I found the brownie recipe on Apples and Twinkies; it is originally from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Caramel filling from Sticky, Chewy, Messy, Gooey cookbook
I baked the brownies for 25 minutes but I think 30-35 minutes would result in a perfectly baked brownie
Have you ever eaten dessert early in the morning?