Toffee Caramel Brownies

My all time favorite brownies is my own version of The Pioneer Woman’s Knock You Naked Brownies.  They are rich and decadent and delicious.  Best Brownies Ever!  For me, recipes are more like guidelines.  There are so few recipes that I follow exactly.  I prefer to tailor recipes to my own family’s likings.  In the early years, I made far too many dishes that my family would have eaten if only I made a minor change or two.   So here is my adapted recipe:

Preheat oven to 350 deg.

In a large bowl, mix the first 4 ingredients well.  Do not attempt to use a hand mixer as batter will be very thick.  Divide in half. 

Line a 9 x 9 pan with parchment paper, then press half of the batter into the bottom.  Chill the other half of the batter until ready to use.  Bake for about 10 minutes, then remove from oven.  

In the mean time, melt the Caramel Bits with the 1/2 cup of evaporated milk in a double boiler.  Once smooth and creamy, pour evenly over the baked batter.  Sprinkle the chocolate morsels over the caramel.

Press the second half of the batter on a piece of wax paper, to the approximate size of your pan, 9 x 9 inches.  Carefully invert over the pan.  It should remove easily from the wax paper.

Bake for 20-25 minutes.

Allow to cool COMPLETELY!  Do not cut or eat yet!  Once cooled, place brownies in the fridge for a couple of hours.   Once completely chilled, dust with powdered sugar, then cut.  They brownies come out of the pan easily when lined with parchment paper.  And I really mean it when I say to cool completely.  They slice beautifully when chilled. These brownies are so rich, I recommend slicing into 16 pieces.   Store in a tightly sealed container.  I keep them in the fridge when the weather is warm, but then you really should take them out about an hour before serving.  The flavor really comes out when at room temperature.

So since its Teacher Appreciation Week, I bagged some up for our teachers.