Sunday, January 16, 2011

Caramel Fudgy Brownies

This is a basic leavening-free brownie recipe.  It is very rich and fudge-like.  Of course, you can add toasted nut, candy bits, or different flavored chips in these.  I've made them with white chocolate chips, with heath bar pieces, and with a vanilla coffee frosting.  The yeast content of your additions is the only thing that should limit the many ways this can be personalized to your taste!

4 ounces unsweetened chocolate squares
¾ cup (1 ½ sticks) butter
1 ¾ cups sugar
3 eggs
¼  teaspoon vanilla powder
½  teaspoon salt
1 cup flour
½ cup chocolate chips (of whatever variety you like)
¼ cup caramel bits

Preheat oven to 350°F. 
Line 13×9-inch baking pan with parchment, with ends of parchment extending over sides of pan slightly. 
Microwave unsweetened chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. 
Stir until chocolate is completely melted. 
Stir in sugar and vanilla powder.
Blend in eggs one at a time. 
Add flour and salt; mix well. 
Stir in chocolate chips and caramel bits.
Spread into prepared pan.
Bake 25 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. 
Cool in pan on wire rack.
Remove brownies from pan, by lifting the extended parchment. 
Cool brownies then cut.

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