These are some of the most decadent brownies I’ve ever made or had the pleasure to eat. They are full of chocolate, caramel and nuts, and it just about doesn’t get any better than that!
I followed the recipe from Cookie Madness pretty closely. I used regular butter instead of unsalted butter and decreased the salt by 1/4 tsp. I had the pleasure of using Abdallah caramel instead of unwrapping individual pieces of caramel. The Abdallah caramel appeared at my local grocery store this fall and I was hoping to get a chance to bake with it before it disappears from the shelves.
Every fall my sister-in-law treats the family to caramel apples from Abdallah Candies. When I saw that they were packaging caramel apple kits, I knew how convenient the caramel would be for baking. Wouldn’t it be great if they market it year-round instead of just in the fall?
My tips for making these brownies in addition to the directions from Cookie Madness are to use a teaspoon to scoop small spoonfuls of brownie dough over the caramel layer and then spread it out. The other tip is not to panic if you dare to cut into these before they are completely cool. They will seem very gooey if you do that, but if you’re patient and let them cool all the way and then chill them before cutting you’ll see that it all comes together in a wonderful way. It’s interesting to note that the sugar and eggs are beaten for a full three minutes in this recipe before incorporating the remaining ingredients.
I made these late yesterday afternoon, and my husband started sampling them before they were cool all the way. That’s a testament to how good they are. He says they’re even better today than they were yesterday. What I know is that they’re just wonderful today. The brownies take a little time to put together but they are definitely worth it for a special treat.