If you ever need to justify buying a sugar thermometer, this is it!
Believe me, I have tried plenty of brownies from restaurants, food stalls, branded products, you name it. As usual homemade always beats store bought baked goods and none of them had even come close to my Chocolate & Pistachio Brownies. The power of simplicity and good quality chocolate do the trick time and time again.
After Valentine’s Day this year a very excited reader, called Jen, emailed me and told me about her little brownie adventure in the kitchen. Peanut Butter, Caramel & Pecan Brownies. Read it again. Peanut Butter, Caramel & Pecan Brownies. Interested? Thought so. Otherwise you wouldn’t be reading this post!
Just like you I was intrigued and asked her for the recipe which she graciously typed out for me. An hour in the kitchen and here are the results: rich, oh-so-sweet, decadent, moist, fudgy, nutty, chocolatey goodness. My inexperience at making desserts got the better of me when I attempted the caramel which ended up as fudge. It still tasted pretty good but next time I’ll make sure to use a sugar thermometer and not a meat one. Doh!
Download and/or print the recipe! Click HERE.
Peanut Butter, Pecan & Caramel Brownies
Published: 14 May June 2011
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Cooking Time: 60 minutes
Weight Watchers Recipe: 160 ProPoints, Per Serving: 10 ProPoints
Serving size: 70g, Calories per serving: 338g, Fat per serving: 22.6g
60ml (¼ cup) brown sugar
60ml (¼ cup) water
125ml (½ cup) double [heavy] cream
2.5ml (½ tsp) vanilla extract
2.5ml (½ tsp) kosher salt
125ml (½ cup) chunky peanut butter
170g (6 oz) halved pecan nuts
125ml (½ cup) butter
125ml (½ cup) brown sugar
125ml (½ cup) granulated sugar [optional]
5ml (1 tsp) vanilla extract
125ml (½ cup) all-purpose flour
125ml (½ cup) cocoa powder
180ml (¾ cup) semi-sweet chocolate chips
- Bring the cream to a simmer over low heat in a small saucepan OR microwave for 30-45 seconds on high.
- Combine the sugar and water in a small saucepan over high heat and cook, without stirring until fairly dark brown (or until it smells like caramel and has bubbles bigger than your thumb nail). The sugar thermometer should read between 112-116ºC (235-240ºF) and you should have reached the Soft-Ball stage.
- Slowly whisk in the warm cream until smooth and let cook for 1 minute.
- Remove from the heat and whisk in the peanut butter, sea salt and vanilla until smooth.
- Stir in the pecans.
- Let cool while you mix up the brownie batter.
- Preheat the oven to 175°C (fan 155°C/350°F/gas 4). If you are using a dark or non-stick pan, preheat to 160°C (fan 140°C/325°F/gas 3).
- Spray bottom of 20x20cm (8×8-inch) pan with cooking spray. In a 5 litre (4-quart) saucepan, melt the butter over medium heat; remove from heat.
- Mix in brown sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt until well blended. Stir in chocolate chunks.
- Spread about half of the batter in the pan.
- Top with the caramel mixture (in big blobs or spread out, your choice) and cover with the rest of the brownie batter. Swirl the top two layers for a marbled effect.
- Bake 30 to 35 minutes or until set.
- If you live in USA you can buy one pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix and skip making the brownies from scratch. Just follow package instructions.