Sunday, 30 March 2014

Triple Chocolate Caramel Brownies

I've noticed that these days Michelle over at Brown Eyed Baker is going extreme. Like her buckeye brownies, chocolate chip cookie dough brownies, peanut butter cup overload cake and salted caramel chocolate chip cookie bars. Om nom nom! (Haha, I read a lot of food blogs!)

I keep wondering WHERE she gets those amazing recipes! I bet she invents them. Every single one I bake turns out perfect! But how?!?!?!

You know Honor and I take baked goods to school for drama practices and stuff. Today there was a cricket match between Pakistan and Bangladesh. Honor is absolutely OBSESSED with cricket matches, but I didn't watch it because it was obvious that we would win (Pakistan has never lost from Bangladesh and weren't going to anytime soon). She asked me to bake something today. Stuck up princess!

Knowing her friends, I knew her best friend (you know who you are!) loved caramel, toffee, marshmallows and chocolate, so I came up with these amazing triple chocolate caramel brownies!

1 1/2 cups cocoa powder
2 cups sugar
1 cup melted butter
4 eggs
1 cup flour
1 tsp vanilla extract

2/3 cup white chocolate chips
1 cup chocolate chips
2/3 cup caramel sauce
1 cup mini marshmallows
1/4 cup pecans, nuts, or toffee bits

Preheat your oven to 350°C, 180°F. Line an 8x8 inch square pan with parchment paper or aluminum foil and grease it. Set aside.

Whisk together the cocoa powder, sugar, and butter in a large bowl over a saucepan of boiling water. Don't worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove from the heat and whisk in the eggs, one at a time. Add the flour and mix, 40 strokes.

Pour half your batter into the prepared pan. Sprinkle with the chocolate chips, both white and dark and marshmallows, toffee/ nuts and drizzle with the caramel sauce. Top with the remaining batter and bake for 20 to 25 minutes. Remove from the pan, let cool completely before cutting.


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