Chunky Brazil Nut Brownies
From violetart 14 years ago
- 2 hours to make
- Serves 12
From Mrs. Fields. This recipe was published in our local paper about 15 years ago. These are kind of expensive to make but sooo worth it.
Ingredients
- 1 1/2 sticks real butter (plus extra for greasing pan) shopping list
- 1 cup unsweetened cocoa powder shopping list
- 3/4 cup white sugar shopping list
- 1/2 cup brown sugar shopping list
- 2 large eggs at room temperature shopping list
- 1 teaspoon real vanilla shopping list
- 3/4 cup all purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 1 cup semi sweet chocolate chips shopping list
- 1 cup chopped white chocolate shopping list
- 1 cup skinned and chopped brazil nuts, toasted - (toast in oven- 5-8 min) shopping list
- 20 soft caramel squares shopping list
- foil shopping list
- plastic wrap shopping list
How to make it
- Preheat oven to 350 degrees
- line an 8x8 baking pan with foil, letting a few inches overhang the sides
- butter the foil
- In a large bowl whisk together softened butter and cocoa powder.
- beat in white and brown sugars until combined.
- In a separate bowl, whisk flour and salt together.
- stir into butter mixture.
- add chocolate chips, white chocolate, and brazil nuts.
- Do not over whisk.
- spread into buttered foil and smooth. set aside
- In a glass or ceramic bowl only
- place caramels in bowl with 2 tablespoons water
- cover with plastic wrap
- heat in microwave on medium for 30 seconds intervals until melted.
- watch closely because caramel can burn fast.
- Drizzle melted caramel over brownies. swirl into batter with knife. sprinkle any extra nuts on top
- Bake 25-30 minutes until edges set. Center will be moist, but not raw.
- Lift brownies out of pan using edges of foil. Cut brownies when cooled.
- Makes 12 brownies
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