My Sister makes the best brownies I’ve ever eaten. Her recipe is one I fell in love with first bite, and dreamed about until she shared her recipe so I could make them at home. They’re so yummy that I’ve had a friend’s son tell me to waive his snow shoveling fee (or any fee for any work we need him to do) if I just baked him his own pan of brownies. His mom sent me pictures, and the happiness on his face will warm my heart forever! (Can their be a bigger compliment than…. “Will work for brownies!”)
If you haven’t tried the recipe, she has it on here. Not only are they mad-tasty but they are so easy to make! Which brings us to this recipe. I like doing remixes, taking something good and putting another spin on it. It’s a fun way to challenge yourself to get creative or try something different. I went to work scanning Pinterest, cookbooks, and the web for ideas until I found a recipe or two that got glommed together (Check out sometime Six Sisters’ Stuff, I had pinned the inspiration from there!).
This recipe is for Sarah. Who traded candy with me at Halloween. Loves chocolate more than me. Has the same love of caramel (and makes it so much better than I). Who makes the best brownies (imho). The one I Love to munch on roasted peanuts while sitting around a campfire with. The girl who giggled with me over peanut m&m’s. ‘Cuz secretly (or not so secretly) we’re still just children who love candy, and will never be able to turn down a brownie. <3 This one’s for you! <3
(For Brownie Portion: Double Decadent Fudgy Brownies)
1 cup butter (2 sticks)
4 ounces unsweetened chocolate
2 cup sugar
2 teaspoon vanilla
1 cup flour
1 teaspoon salt
(For Nougat Portion)
2/3 cup Creamy Peanut Butter
1 Jar of Marshmallow Fluff
(For Caramel Portion)
1 Bag of Caramels
2-3 tablespoons of Heavy Cream
***Or you can make your own caramel if you have the time!
Dry Roasted Peanuts
(For Chocolate Drizzle)
1 cup Chocolate Chips your choice: Semi-Sweet, Milk, or Dark chocolate
1. Preheat oven to 350°F and line a 9 x 13 pan with foil that’s been greased.
2. Place the butter and unsweetened chocolate in a saucepan over low heat. Stirring until butter and chocolate are melted. Remove from heat stir in sugar, vanilla and eggs. When those are perfectly combined add in the flour and salt. Pour batter into your prepared pan and bake for 20-25 minutes until completely set. When it’s done, place on a cooling rack to cool.
3. While your brownies are cooling, mix together your fluff and peanut butter in a bowl by hand until well combined. (I’m saying by hand because it seemed with my stand mixer it over mixed it and made the peanut butter lose it’s oil creating puddles of oil. If you get oiling puddles don’t fear! Simply let it sit for a bit, and lightly blot up with paper towels. Oil is a naturally occurring thing in peanut butter and will not spoil your brownies, keep trooping on and it will work, promise!)
4. Unwrap your caramels in a bowl with two tablespoons of cream. Put it in the microwave for a minute, stir. Put it back in for 30 seconds, and continue to stir and melt as needed until you reach the desired consistency. (If it’s still stiff even when melted add the other tablespoon -or more- of cream, microwave again and stir till you have a slow flowing caramel. Just remember don’t get it too loose or it won’t stay on your brownies!^_^)
5. Spread the nougat mixture onto the brownies. If you’re not able to spread…. try powder sugaring a work space, rolling it out till it’s the shape of your pan and gently placing it atop your brownies (what I did). Even if it tears as you transfer it to the brownies you can easily patch it back up. (You won’t see the patch job because the caramel will cover it!!! Woohoo!)
6. Pour on the caramel spreading it out so it covers. Now the peanut part is up to you. I tried to evenly disperse them randomly, but if you really like Peanuts you might want to pack them in tight, chop them, whatever makes you happiest is the way to go! Whatever way you choose, press them into the caramel so they stick.
7. Chill. Stick that pan in the fridge till everything has had a goo chance to chill out and set up.
8. Cut into bars. These babies are decadent…. so you may want to cut them smaller than your normal brownie size. Plus, that’ll make more to share!
9. Microwave chocolate chips in a bowl, at 30 second increments stirring in between. When melted, transfer the chocolate to a baggie, snip the end, and drizzle onto your brownies.
10. Wait for the chocolate to set up for transport…. or get your fingers messy with melted chocolate goodness and try one of these brownies that was described by a sweet friend of mine (JEN!) as “Slap-Yo-Momma-Good!” <3
I hope you liked this recipe and give it a whirl! I had a great time with it, and loved the reactions I got from my test group. 😉
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