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Brownie recipe: Butterscotch brownies layered with caramel

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Also known as Blondie Brownies, it’s hard to find the words to describe how amazing this brownie recipe is. Blondie Brownies are really butterscotch brownies. This recipe covers the rich layer of brownies with homemade caramel mixed with pretzels and peanuts. The sweet of the caramel and the saltiness of the pretzels and peanuts mix together so perfectly. One taste of these brownies and you won’t be able to eat just one. This is the best blondie brownie recipe ever!

Caramel sauce is easy to make. It’s really just sugar boiled to the point of caramelization, then adding honey, butter, and cream. Although you could buy a jar of caramel if you’re really trying to save time, making your own is so much better.

Butterscotch Brownie Recipe

Ingredients for Butterscotch Brownies:

Brownies:

  • 1 ½ cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ¾ cup butter, softened
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla

Caramel Sauce:

  • 3 cups roasted peanuts
  • 1 ½ cups pretzels, crushed
  • 2 cups sugar
  • ½ cup water
  • ¼ cup honey
  • ¼ cup butter
  • ½ cup heavy cream

Directions for making Butterscotch Brownies:

Preheat the oven to 350 degrees. Line a 9 x 13 baking pan with non-stick foil or parchment paper – make sure the sides are covered and there is an overhang on both sides or both ends (this will allow you to easily lift the brownies out of the pan to cut them).

In a small bowl, stir together the flour, baking powder, and salt. Set aside.

In a mixing bowl, whip together the softened butter and brown sugar. Mix in the eggs and vanilla. Add the dry ingredients and beat together until smooth. Spread the mixture into the prepared pan. Bake for 20 – 25 minutes or until set. Cool completely.

Leave the oven set at 350 degrees. Spread the peanuts onto a baking sheet and bake them for 5 – 7 minutes or until they are fragrant. Remove and cool.

Caramel sauce: In a 3-quart, heavy saucepan, over low heat stir together the sugar and water until the sugar is dissolved.

Increase the heat to medium, boil without stirring (this is important – do not stir) until the resulting syrup turns an amber (brownish) color (about 12 – 17 minutes). While it is boiling, you can occasionally swirl the pan (meaning picking the pan up and swirl the liquid inside) and, using a wet pastry brush, brush down the insides of the pan to dissolve the crystals that will form.

Once the syrup has turned amber-colored, add the honey. Return the mixture to a boil, stirring continually for 1 minute. Add the butter and stir continually until the butter has melted. Add the cream (the mixture will bubble vigorously, so be careful), stir until smooth.

Remove from heat and stir in the peanuts and crushed pretzels. Pour over the cooled brownies. Refrigerate for 30 minutes.

Using the overhang of the foil, lift the brownies out of the baking dish. Cut into squares to serve.
(From epicurious.com)

Other delicious recipes:

Turtle bars – amazing taste and texture

Brownies with a layer of caramel – delicious

Brownies with a layer of mint – a classic

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