This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!
1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.
IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies. Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.
In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.
Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate mixture and peanut until just combined.
Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.