Wednesday, June 18, 2008

Caramilk Brownies

caramilk brownies

When I was a kid, I once wrote a story that I had the Caramilk touch, just like King Midas with the gold touch. Everything I touched turned to Caramilk bars. On a trip to Purdy's chocolate, Kevin and I even learned the secret of how caramel is put into those bars, but if I tell I'm afraid I'll have the chocolate mafia after me. Instead, I'm giving you this recipe. The nuts in it are optional, but nothing else is.

February 1998 Canadian Living

2 Caramilk bars or 2 Rolo bars, each square cut in 1/2
4 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 cup butter, cubed
1 cup sugar
1 tsp vanilla
2 eggs
3/4 cup flour
1/2 cup chopped toasted pecans
1/4 tsp baking powder
pinch of salt
2 tbsp butterscotch sauce

Line an 8 inch cake pan with foil, leaving overhang for "handles." Grease.

In a saucepan over low heat, melt chocolate with butter until smooth. Remove from heat and cool slightly. Whisk in sugar and vanilla, then eggs 1 at a time until the batter is shiny.

In a bowl, combine flour, half of the pecans, the baking powder and salt. Stir. Add to chocolate mixture and stir until just combined. Scrape into pan. Drizzle with half of the butterscotch sauce. Scatter remaining pecans over top, and then scatter Caramilk pieces over top as well. Drizzle with remaining sauce. Press down very gently, but don't submerge the toppings.

Bake in the center of a 350 F (180 C) oven for 35 minutes or until a cake tester comes out clean. Cool. Remove from pan using the foil 'handles' you created and let cool to room temperature. These freeze well, and could be stored at room temperature for 5 days if wrapped in foil.

Makes 16 delectable, chocolatey, gooey brownies. Your family will worship the ground you walk on. Trust me, I know this from experience. (they make great teacher gifts too)
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