Whenever I look for new baking recipes, I always start with looking at Baking Ilustrated. From the editors of Cook’s Illustrated, they have tested and re-tested many traditional recipes to make it fool-proof and explain why you should use what you do.
This brownie recipe was no exception. I love Ina’s Outrageous brownies, and this was another winner. I wanted to take it up a notch and incorporate the filling from my German Chocolate brownies since I love butterscotch and caramels with chocolate.
The brownies were made according to Baking Illustrated, but I added in a melted caramel/butterscotch combination that went from fantastic to heavenly. The original recipe calls to bake half the brownie batter for 8-10 minutes, but I felt as though the bottom half was undercooked, so I would increase the baking time to 15 minutes (which is edited below). The end result was rich, smooth, and incredibly delicious.
Update- Everyday Sisters blog is hosting their weekly "Sharing Sundays" and this week's theme is chocolate! Take a look at the wonderful selection of chocolate treats!
Chewy, Fudgy Triple German Chocolate Caramel Brownies
- 10 oz package of Kraft caramels
- 2/3 cup evaporated milk
- 5 oz semisweet or bittersweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 8 Tbsp (1 stick) unsalted butter, cut into quarters
- 3 Tbsp cocoa powder
- 3 large eggs
- 1-1/4 cups (8¾ oz) sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 1 cup (5 oz) all-purpose flour
- 1 cup butterscotch chips
1. Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with parchment paper and spray lightly with nonstick cooking spray; set aside.
2. Unwrap the caramels, and melt them with the evaporated milk over medium-low heat.
3. In a separate heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.
4. Whisk in the cocoa powder until smooth. Set aside to cool.
5. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.
6. Whisk in the warm chocolate mixture until incorporated.
7. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.)
8. Pour half of the batter into the lined baking dish, making sure it is level and the entire surface is covered with the batter. Bake for 15 minutes.
9. After 15 minutes, remove the brownies from the oven, pour the melted caramels over the brownies, and sprinkle the butterscotch chips.
10. Pour the remaining mixture over top and spread with a spatula to make an even layer.
11. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 30 minutes.
12. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
13. Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired.
14. Store in an air-tight container.
Source: Originally from Baking Illustrated, Adapted from Annie’s Eats, As seen on Proceed with Caution