It can't get any better than having caramel, pecans,marshmallows, chocolate chips and candy bar all together in a brownie. I am glad I have made, and eaten!! these brownies weeks ago, otherwise I won't be able to pass my glucose test this week.
Heart of Darkness Brownies (makes 24 brownie cups)
Recipe from the Book Sticky,Chewy,Messy,Gooey
by Jill O' Connor
3 sticks unsalted butter
6 oz unsweetened chocolate
2 1/4 cups of granulated sugar
1 cup light brown sugar
6 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 tea spoon salt
1 cup of toasted pecans
1 cup semisweet chocolate chips
5 full size Snickers candy cut in small chunks
3 cups mini marshmallows
See more ingredients below for the Caramel Sauce
-Preheat oven to 350 F.
-Melt butter and unsweetened chocolate together over medium heat until smooth.
-Pour chocolate mixture into the bowl of an standard mixer and stir in the sugars,flour, salt,eggs and vanilla.
-Mix just until combine and remove bowl from mixer.
-Add the pecans, chocolate chips and chunks of candy bars, mix with a spatula.
-Using nonstick cooking spray, spray two 12 cup cupcake pans
-Get the brownies out of the oven and let them cool until they are easy to handle.
-To remove the brownies from the cupcake pan, just run a knife around the edge of each brownie to loosen it from the cup.
-Let the brownies cool completely on a wire rack
TO MAKE THE CARAMEL SAUCE
25 unwrapped caramel candies
2 tablespoons of heavy cream
pinch of salt
1 teaspoon of vanilla extract
Combine caramel candies, cream, vanilla and salt and microwave uncovered for 1 minute.
-Remove from microwave and stir until smooth, if caramel is not completely melted, keep heating in the microwave in 30 second increments, stirring until smooth.
Drizzle ( in my case I made extra caramel and pour it) the brownies with the caramel sauce and let them cool completely.
Do not chill and store for up to 3 days in covered container.