I have purposely flipped passed this recipe for all the years that I’ve had this cookbook. The picture in the cookbook is of a stack of fudgey, gooey brownies in a drippy caramel mess. My reaction has always been the same: Man, do those look good. Man, do those look messy. [Turn the page.]
I sucked it up and made the brownies this week with a few changes:
- I made a half batch because I cannot – and should not – be trusted alone with a 13×9 pan of fudgey, gooey brownies when there are clean forks in the house.
- I didn’t use packaged caramels. I took a jar of leftover Salted Caramel Sauce and cooked the caramel (without the cream that the recipe calls for) to soft ball stage before proceeding with the recipe.
- I used walnuts instead of pecans.
- I put all of the brownie batter in a 8×8 pan, topped it with the caramel-mixture, and swirled it before topping with the remaining nuts and baking.
The brownies are fudgey, gooey, and not so much a drippy mess when the caramel is swirled into the batter! Check out the other PPQ members’ who baked brownies this week:
And stay tuned next week when we tackle a most decidedly Southern treat: Buttermilk Pecan Pie.