Caramel Fudge Brownies

This weekend my aunt, uncle, and cousins finally moved into their new house now that all of the major renovations were complete. Unfortunately, I had to study for upcoming exams and could not help out but that didn't stop me from taking some time to stop by and bring a yummy treat to celebrate and welcome them to their new home.

I honestly was not intending to blog about this recipe because I didn't think it was so extraordinary. However my family loudly objected and could not stop talking about the deliciousness of the brownies. My cousin, a big lover of caramel, was extremely pleased with the layer of caramel sandwiched inside the brownie. Together with the nuts the brownie was kind of reminiscent of a turtle candy. Personally, I like chewy brownies a little more (and I already have a recipe waiting to be tested) but everyone at the table was crazy about these brownies. Therefore I decided to honor their requests and post the recipe. I'm curious to see how this recipe would turn out if I combined the caramel portion with the brownie batter of my chewy brownie recipe. I guess I'll have to bake another batch to find out...but I don't think anyone will mind having to be a dessert tester for me.

Caramel Fudge Brownies

• 1 cup unsalted butter, cut into pieces
• 12 oz (336 g) chocolate, chopped
• 1 1/2 cups sugar
• 4 large eggs
• 1 tsp vanilla 
• 1 1/4 cups flour
• 1/2 tsp salt
• 1 1/2 cups nuts, chopped (walnuts, pecans, almonds...anything you prefer)
• 1 cup chocolate chips
• 12 oz (336 g) caramel soft chews
• 1/3 cup heavy cream

1. Using a double broiler, melt the chocolate and butter together.
2. Whisk in the sugar, eggs, and vanilla.
3. Stir in the flour and salt just until all of the dry ingredients are incorporated.
4. Pour half of the batter into a 9" x 13" pan sprayed liberally with cooking oil or lined with parchment or wax paper.
5. Bake for 15 minutes at 350 degrees Fahrenheit.
6. Meanwhile, combine the caramel soft chews and heavy cream in a small saucepan over medium heat and keep heating until the candies melt, stirring frequently to help break up the caramel.
7. At the same time, lightly toast the chopped nuts over low heat for about 3-5 minutes or until they are fragrant. Set aside to cool.
8. Once the caramel has melted, stir in half of the chopped nuts and then immediately spread the mixture evenly over the baked brownie layer in the pan. Work quickly because the caramel will start to set.
9. Spread the remaining brownie batter evenly over the caramel layer and then sprinkle with the remaining nuts and chocolate chips.
10. Return to the oven for another 18-20 minutes, or until the top of the brownie looks set and a toothpick inserted comes out clean (meaning free of chocolate but it's okay if some caramel sticks).
11. Cool in the pan before slicing and serving.