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The “You’ll Eat the Whole Pan” Brownie Recipe

Hey folks. Sorry for the delay in getting the promised Saturday recipe to you, but the computer was not being friendly to me over the weekend. Sorry, lame butt excuse, I know. But it is the only sorry, lame butt excuse I have!

On to the brownies. The Eat the Whole Pan Brownies. Otherwise known as If You Eat a Whole Pan of Brownies, You Will be Too Big to Fit in Your  Computer Chair Brownies. Or The Eat the Whole Pan Brownies and Have to Lie on the Couch for Two Days Brownies. Or you can just call the them the best brownies you have ever had. It matters not what you call them. It only matters that you make them, and pass them around to everyone you love. You know, so you can have some company on the couch during your two day recovery period.

Caramel Brownies

I have always made these brownies with caramel, but this time, I actually found Dulce de Leche at Dominion. President’s Choice rocks. Dulce de Leche is an Argentinian caramel made from sweetened milk, and is one of the true culinary delights of the world. Smoother, and less sweet than commercial caramels, it makes these brownies scrumptious. But don’t worry, you can make these with regular caramel. Or you can skip the caramel if you like. I make these same brownies plain for Chickie, as she doesn’t like caramel.

This is what you’ll need:

1 stick butter
1 cup chocolate chips (I use President’s Choice semi-sweet)
1/4 cup Fry’s cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 cup caramel (or Dulce de Leche)

Preheat your oven to 350. Grease a 8″x8″ pan.

Melt the butter over medium heat, then add the chocolate chips and stir until melted. Remove from heat and stir in the cocoa until smooth. Break eggs in one at a time, incorporating fully before adding next eggs. Blend in the sugar and vanilla and the flour. Mix by hand until flour is smoothly blended.

Pour half the batter into your prepared pan and smooth. Spoon half the caramel (or Dulce de Leche!) over top of batter and swirl through with a knife. Pour the remaining batter over top, and repeat process with remaining caramel.

Bake in a 350 degree oven for 35 – 45 minutes, or until the center feels slightly springy to the touch.

WARNING!! Make sure brownies have cooled slightly before cutting, or eating. The caramel reaches temperatures that will burn fingers and tongues!!

VARIATION: Chickie likes these brownies without the caramel, but with a couple of tablespoons of raspberry jam swirled through. And who can argue with chocolate raspberry? Not me!

Enjoy, and don’t say you weren’t warned about the whole pan thingy!

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3 Responses

  1. Love this RECIPE!
    There goes the diet! Love your blog by the way.

  2. I have made at least 5 pans of this brownie this month and have requests for more. This is delish. Just the best brownie recipe ever.. Thanks for sharing..

  3. Hi, Neat post. There is an issue together with your site in web explorer, might check this? IE nonetheless is the market chief and a good component of other folks will pass over your magnificent writing due to this problem.

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