I don’t know about you but after the holidays or some other big baking event, I usually end up with a multitude of different types of ingredients in my pantry. Like all types of chocolate chips, different types of mix ins, icing, mixes and other specialty ingredients. Well my daughter loves brownies so this recipe is for her- I call it “Leftover” Brownies.
This particular version is going to use caramel, walnuts, white, semi sweet and bittersweet chocolate chips. You could use whatever you have on hand, this is not a persnickity recipe. I resisted throwing in sweetened coconut flakes, marshmallows and some leftover pretzels. Why? I didn’t want to go overboard, and there is a chance of that happening. Years ago I remember unwrapping York Peppermint patties and placing them on top of ¾ of the brownie batter I had made in a pan and then plopping more batter on top of that. Those were some good brownies! You could do that with Andes mints too! Or even girl scout Thin Mint cookies. What wouldn’t be good on brownie batter? Hmmm…….. maybe chili beans? Does all this sound a little outlandish?….so is my daughter and her love for chocolate. And well….. I use it as an excuse because I love chocolate just as much as she does! Always have and always will! Enjoy!
1/2 cup (1 stick) of real unsalted butter
1/2 cup of your favorite cocoa powder
1 cup granulated sugar
2 large eggs at room temperature
1 tsp vanilla extract
1 Tbsp strong coffee
1/2 c all-purpose flour
1/4 tsp salt
18-20 individually wrapped caramels -like Kraft Brand
1/6 c Evaporated Milk
1/2-3/4 c mix-ins like chocolate chips of various kinds, nuts or anything else you would like to add-feel free to add more but just use your common sense here too!
Preheat oven to 350 degrees F. Spray a square 8×8 pan with non stick spray (or an 8 inch round cake pan). Some suggest lining pan with parchment paper also, so that you can then lift out the brownies and cut easily.
Unwrap each caramel and place in small sauce pan with Evaporated milk. Melt caramels over very low heat and stir to blend milk and caramels. Remove from heat, cool a little and set aside.
Melt butter on stove over medium heat. Remove from heat and add cocoa powder and sugar, mix well by hand, no mixer necessary. Add eggs and mix well just to incorporate-do not overmix. Add vanilla and coffee and then flour and salt, being careful to mix just to incorporate. Did I say it’s important to not overmix? It’s important to not beat this batter up.
Spread 3/4 of brownie batter into pan. Drop caramel over top of batter by tablespoonfuls or just drizzle over the top as evenly as you can. Next sprinkle all of your mix-ins over the top as evenly as you want. Take remaining batter and drop on top and try to spread out to cover all mix-ins with a rubber spatula. It’s not very hard-you’ll have fun.
Bake for 22-25 minutes. Do not overbake. There is nothing worse than an overbaked brownie.
Cool at least 15 minutes before slicing. It will be hard to do and I’m not sure why I’m telling you that you have to wait because I don’t wait! Enjoy!