Layers of Love Chocolate Brownies
- 3/4 cup all-purpose flour
- 3/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, cut in pieces
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs (used at different times in the recipe)
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 3/4 cup white chocolate chips
- 1/2 cup liquid caramel
- 3/4 cup semi-sweet chocolate chips
Preheat the oven to 350º F. Grease an 8-inch-square baking pan, bottom and sides. Mix the dry ingredients (flour, cocoa, and salt) in a small bowl. Take out a larger bowl and throw together the butter and white and brown sugars. This next part works best with a mixer; beat the butter and sugars together until creamy. Add two of your eggs--one at a time--and beat in thoroughly. Add the vanilla extract and mix well. Finally, beat in the flour mixture, gradually.
Yield: 16 brownies
This is your main batter. Measure out 3/4 of a cup of it, and set that amount aside. Take the part you didn't reserve and spread it into the baking pan. Sprinkle the pecans and white chocolate chips on top of this. Now drizzle the caramel over THAT. Finally, take the last egg and beat it into the reserved batter until it lightens in color. Stir in the last ingredient: The chocolate chips. Now take that batter and spread it over the caramel layer. Bake the mess for 30 to 35 minutes until the center has settled. Cool completely in the pan on a wire rack. Cut into squares.
Note: I don't like pecans. I left them out and the brownies survived. You can do this too or substitute a different nut if you prefer.
Source: Publications International, Ltd., The Cookie Bible
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