Monday, 9 April 2012

Chewy Caramel Brownie Pie

Another recipe from The Pastry Chef's Baking, this is a delicious brownie with a caramel topping and a sprinkling of nuts and chocolate. The intensely chocolaty, fudgy brownie goes perfectly with the chewiness of the sweet caramel - and it's all baked in a round dish. Doesn't it sound better to say "I ate half the pie" than "I ate all the brownies"? No? Oh well. 

Chewy Caramel Brownie Pie

½ cup butter
2 ounces unsweetened chocolate
1 cup sugar
¾ cup flour
2 eggs, slightly beaten
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla

8 ounces (30) caramels, unwrapped
3 tablespoons whipping cream
¼ cup chopped pecans, toasted
¼ cup semisweet chocolate chips

Preheat the oven to 180C. In a saucepan combine butter and chocolate. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in all remaining brownie ingredients. Spread batter into greased 9” pie pan. Bake for 20-25 minutes or until brownie is firm to touch. Meanwhile heat caramels and cream over medium heat, stirring occasionally until caramels are melted (5-6 minutes). Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Continue baking for 3-5 minutes or until caramel mixture is bubbly. Let stand 30-45 minutes; cut into wedges. Serve warm with ice cream.

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