Need a quick and easy treat? This one comes together fast!
This is my favorite brownie recipe. I decided to make it in a skillet to take to a friend’s home recently so it could be cut into wedges and served with raspberries and vanilla ice cream. This time, I decided to add some caramel bits to the batter. Sound good?
Right after baking, the brownies are very moist and the caramel bits were melted and soft.
After a night in the refrigerator, these babies can be cut neatly and served like a candy bar. They will last for several days refrigerated if you don’t eat them before that.
In the darker months, we like to place up-lights under several trees in our yard to make the night not feel so gloomy, but last night, I noticed this one looked just a little spooky. Just don’t walk to close….you never know.
I also made some Witch Fingers for my grandsons who were here for dinner last night. You can find lots of recipes online such as this one.
Happy Halloween, everyone and Hello November!
6 oz bittersweet baking chocolate (I like Ghiradelli baking bars)
4 oz unsweetened chocolate
6 tablespoons butter
1 cup sugar
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon sea salt
2 cups toasted chopped pecans (optional) Reserve some whole, untoasted pecans for decoration.
1 cup caramel bits (the small round ones)
Heat oven to 340 F.
Prepare a 9-10 inch oven proof skillet, preferably cast iron, by lining it with parchment paper.
Place pecans on a baking sheet and toast them in the preheated oven for about 7-8 minutes. Cool slightly and chop coarsely.
In a large, heat proof bowl (big enough to fit sugar and flour too)
microwave all chocolate and butter on high for 1-1/2 to 2 minutes or
until chocolate is almost melted, stirring halfway through. Keep
stirring until chocolate is completely melted and smooth. You can also
use a double boiler to melt the chocolate, if necessary.
Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla in same bowl. Stir in flour, baking powder and salt. Stir in nuts and caramel bits, if using.
Bake for about 20 minutes or until set. DO NO OVERBAKE. Brownie will continue to bake in hot cast iron for a few minutes.
Remove from oven and allow to cool completely in pan. Cut into wedges and serve with raspberries and ice cream, if desired.
You may wrap the rest of the brownie pie in cellophane wrap or aluminum foil and refrigerate.