Chocolate and caramel are amazing combinations, and chopping up a few Caramilk bars to scatter over top of these brownies takes these chocolatey treats from great to fantastic. Bake up a batch for Valentine's Day for someone you love—that is, if you can refrain from eating the entire batch yourself.
2 Caramilk bars or 2 Rolo bars, each square cut in 1/2
4 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 cup butter, cubed
1 cup sugar
1 tsp vanilla
3/4 cup flour
1/2 cup chopped toasted pecans
1/4 tsp baking powder
pinch of salt
2 tbsp butterscotch sauce (the kind for ice cream)
Line an 8 inch cake pan with foil, leaving overhang for "handles." Grease the foil.
In a saucepan over low heat, melt the bittersweet and unsweetened chocolate with butter until smooth. Remove from heat and cool slightly. Whisk in sugar and vanilla, then the eggs 1 at a time until the batter is shiny.
In a bowl, combine flour, half of the pecans, the baking powder and salt. Stir. Add to chocolate mixture and stir until just combined. Scrape into pan. Drizzle with half of the butterscotch sauce. Scatter remaining pecans over top, and then scatter Caramilk pieces over top as well. Drizzle with remaining sauce. Press down very gently, but don't submerge the toppings.
Bake in the center of a 350 F (180 C) oven for 35 minutes or until a cake tester comes out clean. Cool. Remove from pan using the foil 'handles' you created and let cool to room temperature. These freeze well, and could be stored at room temperature for 5 days if wrapped in foil.
Makes 16 delectable, chocolatey, gooey brownies.
Adapted from Canadian Living