These are seriously gooey brownies. Like, difficult-to-eat-with-any-dignity-but-totally-worth-it gooey. They are crispy around the edges, and fudgy in the center. They are loaded with chocolate chunks, pecans and chewy caramel. Top them with lots of flaky salt to offset the sweetness and richness - really go for it with the salt.
You can switch up the add-ins however you like, but I am very fond of this combination. The mini kisses have a great texture, soft and slightly powdery (in a great way). The caramel pools in little puddles and bubbles and crisps up on the top of the brownies. They freeze really well, and are annoyingly delicious frozen (I thought it would deter me but it did not).
loaded brownies
6 ounces semisweet or dark chocolate, coarsely chopped
¼ cup + 2 tbs butter
⅓ cup plus 2 tablespoons sugar
⅓ cup brown sugar
2 large eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
2 ounces white chocolate, chopped
¼ cup pecans, toasted
2 ounces mini kisses (or milk chocolate chips)
2 ounces wrapped caramels, halved
A big pinch flaky salt
Line an 8”x8” pan with parchment paper. Heat oven to 350° F.
Melt butter and chocolate together in a double boiler over low heat (or in the microwave in 15 second bursts, stirring between heating). Add in sugars and vanilla. Stir in eggs.
Gently fold in flour with a spatula. When there are only a few streaks of flour left, fold in chocolate, caramel and nuts. Spread batter into the prepared pan and sprinkle with flaky salt. Cover the top with tinfoil to prevent the caramel from over cooking. Cook for about 35 minutes, or until a toothpick inserted in the center no longer comes out with wet batter on it (a few moist crumbs on the toothpick are ok as long as you don’t see liquid batter).
Cool brownies in the pan until they are room temperature, or chill in the fridge. They will be easier to cut if they are cool. Cut into 16 (4x4) or 25 (5x5) squares.
