Delicious! I've been making the Baker's One Bowl Brownies for years, passed down from my Mom, but these are my new "specialty brownies"! After all was finished, these are amazing brownies, both aesthetically and "yumm-illy"! These are definitely not for those who are looking for anything less than decadence. I eyeballed a little bit more flour in the batter, for a bit more richness. Use the caramels recipe on this site for even more of a homemade taste! I cooled the brownies on the counter on a wire rack overnight. In the morning I put some wax paper on top and gently pressed the pecans into the caramel to set, then but put them in the fridge for an hour while I got ready for work, took them out and cut them into the prettiest chocolate brownie squares ever! I have to say that I was a little hesitant putting the caramel on the top while the brownies were hot, but with a little patience, it works fine- you HAVE to wait a day (or overnight) to eat these. Also, no need to line the pan. Use a non-stick pan 9" square pan and grease very well (I didn't flour either)and the brownies will come out great and very clean after refrigeration. Next time, I will drizzle the extra caramel over the top of the pecans as well. I will still stick to my classic Baker's brownies recipe because it is such a staple in my family, and it is a differnt type of brownie, both are equally as delicious, but these are great for a special calorie-laden treat. They look bakery made and taste even better.
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Delicious! I've been making the Baker's One Bowl Brownies for years, passed down from my Mom,...