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It’s Friday. You deserve these. Really.
There is a recipe that has been floating around for a million years or so, one of those recipes that pops up in every plastic ring bound cookbook. You know those cookbooks that have every single recipe under the sun? Including but not limited to, deviled eggs, duck a l’orange and 23 different types of jellied salads? The recipe I’ve been yammering on about is called “knock you naked brownies.”
I have a couple problems with knock you naked brownies, the first of which has to do with its name. What is that supposed to mean? I’m gonna eat these and immediately my entire outfit is knocked off of me? If that proves to be true, then “knock you naked brownies” is more of a stern warning as opposed to a recipe name. Like, just so you know these brownies are going to knock your clothes off which will result in you being thoroughly ridiculed by a group of your peers, but is probably still worth eating because they are just SO DAMN GOOD.
The second problem that I have with said brownies, is that most of the recipes call for a cake mix to make the brownie portion of the recipe, which results in a really soft sort of “brownie.” In my experience the top part of the brownie kind of slides off the caramel later, which is just not cool with me. If I’m going to eat 500 calories worth of caramel and chocolate, I want that stuff to end up in my mouth, not all over my lap.
So when Mr. Delish requested for me to “make those caramely brownies” I decided that I would go my own way. Honestly, other than the cake mix part, this recipe is way easier than the original, because you don’t have to melt the caramels, you just make the brownie mix, pour half of it into the baking pan, stick the caramels in there, and then top it off with the rest of the brownie mix. This results in caramel that firms up when the brownies cool, so it stays put.
Oh and I ate a few of these little babies and not once did my clothes spontaneously fly off. So I changed the name so you don’t have to be concerned any longer. Feel free to eat these in a public place.
Caramel Stuffed Fudge Brownies
Makes one 8inch square pan
5 ounces dark chocolate, chopped
1/2 cup butter
3 tbsp cocoa powder
1 cup white sugar
1 tsp vanilla extract
3/4 cup flour
About 35 caramels, unwrapped
Preheat your oven to 375 degrees with the rack in the center position. Butter a 8 inch square baking pan.
In a large bowl add the chocolate and butter and microwave for 30 second intervals until completely melted, stirring in between, it took 3 intervals for mine to finish.
Mix in the cocoa powder and sugar until completely combined. Add the vanilla and eggs and mix again. Lastly add in the flour and mix until just combined, don’t over-mix.
Pour half of the batter mixture into the pan and spread it evenly with a spatula so it coats the bottom of the pan.
Place the caramels all over the top of the batter and then top with the remaining batter.
Bake for 25 minutes and remove to a wire rack. Let cool for 3-5 minutes and then using a knife, go around the outside of the pan, loosening the brownies from the side of the pan. Cut the brownies into squares but do not remove them from the pan until they are cooled completely to avoid the caramel spilling out.