Killer Brownies

The most accurate description of Killer Brownies is chocolate gooeyness with peanuts, chocolate chips and caramel.  If that isn’t enough to get you started, I don’t know what is!  To say this is a fudgy brownie is an understatement –  they are more like barely hanging together  hot fudge.

I have included two versions of the caramel.  The first is scratch made caramel and is the best caramel I have ever tasted.  We made tons of it during my 23 years in business.  The color in the first stage is important to the finished product.  After the cream and butter is added a candy thermometer is used for an accurate temperature.  If it is under cooked it will be soft, if over cooked it will be too hard.

The second version uses bought caramels and is quicker, but not as good as the scratch made caramel.  I have included it as a shortcut.

Because the caramel sticks to the pan so badly,  the pan is prepared in such a way as to prevent this so don’t skip a step.

Easy to prepare, easy to eat – these are sure to become a favorite.

Scratch Made Caramel – Make the day before using or earlier in the day of baking.

1/2 cup cold water
3/4 cup sugar (150 grams or 5 1/3 ounces)
1 tablespoon corn syrup
1/2 cup 40% cream, hot
3 1/2 tablespoons unsalted butter
1/2 teaspoon vanilla

Place the water, sugar and corn syrup in a 2 quart saucepan. Stir over heat until the sugar is dissolved completely. Bring to a boil; wash sides of pan down with a natural bristle pastry brush (Do not use a plastic bristle brush as it can melt) dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.

Off heat, immediately add the butter and stir until is melted. Pour the cream in all at once and stir. If some of the cream lumps up don’t worry, it will melt down over the heat. Return to medium high heat and bring to a boil. boil to 230 degrees on a candy thermometer. Pour into a bowl. Do not stir at this point as it can become granular if you do. Allow to come to room temperature. Refrigerate for longer storage.

Caramel with store bought candies

28 caramels such as Kraft
1/4 cup cream
1 tablespoon butter
1 teaspoon vanilla

Unwrap the caramels and place them in a saucepan with the cream and butter.  Heat over medium heat, stirring often until the butter and caramels are melted and the mixture has come to a boil.  Remove from the heat and stir in the vanilla. Cool completely before using.

Brownie
1 stick unsalted butter (4 ounces or 114 grams)
6 ounces (170 grams) semi sweet chocolate
3 eggs
1 1/2 cups sugar (10 1/2 ounces or 300 grams)
1 teaspoon vanilla
3/4 cup flour (3 1/2 ounce or 105 grams)
4 ounces chopped peanuts (114 grams)
3/4 cup milk chocolate chips
3/4 cup semi sweet chocolate chips
Caramel from above – either one

Line a 9×13 inch pan with foil. Spray it. Line with parchment and spray the parchment.

Set aside. Preheat the oven to 350 degrees regular or 300 degrees convection.

Melt the butter and chocolate together until smooth.

Set aside.

Combine the eggs and sugar in the mixer bowl and beat to mix well.

Add the butter/chocolate mixture. Beat well. Add the vanilla and flour, beating just to mix. Remove the bowl from the mixer and stir up from the bottom to make sure it is incorporated.

Stir in the peanuts and milk chocolate chips. Spread evenly into prepared pan.

Microwave caramel briefly to just soften it. Dollop it over the brownies and swirl in.

Bake for about 30 to 35 minutes. The brownies will be very wiggly. Cool completely.  Turn brownies out and remove the parchment.  

For best cutting, chill to firm up the caramel. Cut and serve at room temperature.