Practice Run

So my first “Kitchen” show is in September and the host and I decided on this brownie recipe. It comes from the Fall/Winter 2007 Pampered Chef Season’s Best cookbook. I was told that before the show, I would need to practice the recipe 2 or 3 times so that when the time comes, I know what the heck I’m talking about. After running through the recipe once, I realised I might have to do this all 3 times. It’s an easy recipe, but when you’re trying to explain what you’re doing and explain the products and do a new recipe, things tend to get mixed up and a little difficult. Regardless, I made it through the recipe and these brownies are like HEAVEN!!! Sweet, salty, chocolate, caramel….mmmmmmm……………
(pardon the bad lighting for the pics…)

Warm Nutty Caramel Brownies (Fall/Winter ’07 Pampered Chef Season’s Best)

1 tsp. vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chew caramels, divided (40 pieces total) {I used ROLOS}

– Preheat oven to 375F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper.

– Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

– Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in prep bowl; microwave on HIGH 1 minute or until melted, stirring after each 20 second interval. Spoon melted chocolate into resealable bag; set aside.

– Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quarted caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm.

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One Response

  1. These sound awesome! I love sweet/salty dessert combos! 🙂

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