On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
I've messed around with some brownie recipes off and on the past few months, and I think I've come up with the ultimate decadent treat. Better yet, it starts with boxed mix as the base, so it's easy to do.
1 box of brownie mix, batter prepped per package directions
60 caramels, unwrapped (or make a batch of caramel from this recipe)
2 Butterfinger bars
|Just out of the oven..see caramel bubbling around the edges!|
Preheat oven to 325 degrees. Divide prepared brownie batter in half. Press one half into bottom of a 9" square cake pan. Bake for 6 minutes. While baking, melt caramels in microwave or over top of double boiler until smooth. Cool slightly. Crush Butterfinger bars into fine bits. (I've chopped them and run through the blender/food processor for just a few quick pulses.)
Pour caramel over bottom half of brownie; sprinkle evenly with Butterfinger bits. With remaining half of brownie batter, lay out on a surface and press/roll out into a square about the size of your pan. (This is so you don't make a mess trying to shape the batter into the pan on top of the caramel.) Set on top of the caramel/candy layer. Bake an additional 20 minutes until the top is done--it springs back when you press a finger on it and starts to pull away slightly from pan. Remove and let cool on a rack. Sprinkle with a generous layer of powdered sugar before slicing. (I like to do this through a sieve so it's sifted nicely.)
Stand back and prepare for these to be devoured before you can take a photo of the finished product.
Makes 16-24 brownies, depending how large you slice them.