So I’ve got that itch again. The writing itch. I know I just finished a manuscript, about a month ago and that I should continue to work on it, but already my mind’s a playground of ideas!
To me, this is one of my favourite parts of writing, the daydreaming! At this point, the story is a mere idea in my head and I can pretty much do whatever I want to it. I’m not attached to any particular idea or plot, but am just walking through scenes in my head, trying to jot down anything and everything I know about the story. It’s kind of a honeymoon phase, since you’re still kind of in awe at the whole concept and enamoured with it. It hasn’t made me tear my hair out in frustration yet…
I don’t think I’ll start writing it for awhile though; after the honeymoon phase comes the research and the brainstorming. Then comes the outlining. And then comes the writing. So I still have aways to go before I can even begin to THINK about putting pen to paper (or hands to keyboard). 🙁
But in the meantime, I plan on enjoying the daydreaming phase and a plateful of these brownies! I have a favourite brownie recipe (the one bowl recipe) that I never deviate one, because why mess with perfection? But alas, I didn’t have any unsweetened chocolate and was too lazy to run out and grab some. I did have a bag-full of semi-sweet chocolate chips and several packs of caramel, so voila, caramel swirl brownies were born! Enjoy 🙂
Ingredients
- 1/2 cup butter
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 1/4 tsp salt
- 1 cup pecans (optional)
- 20 to 30 caramels, unwrapped
- 1/4 cup evaporated milk
Instructions
- Grease a 13 x 9 inch baking pan and preheat oven to 350 degrees F.
- In a large microwave safe bowl, microwave your butter and semi-sweet chocolate chips in 30 second increments, until the chocolate is melted. Mix well to ensure it's one consistency and smooth.
- Next, add the sugar and then the eggs, one at a time. Add the vanilla, and then the flour and salt, mixing it until it's just combined. Fold in the pecans.
- In a small saucepan, heat the caramels and evaporated milk until the caramels start to melt. Turn the heat to low and stir the mixture to ensure a smooth consistency. When it's thick and smooth, remove from heat.
- Pour the brownie mixture into the baking dish and then drop dollops of the caramel mixture on top. With a butter knife, run it through the mixture, creating swirls.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool completely before cutting and serving.
Recipe adapted from Sally at Sally's Baking Addiction.
Even though I’m a creature of consistency and was pretty pleased with my own brownie recipe, I have to say I was pleasantly surprised with this one! It was just as fudgy and as chocolate-y as I prefer my brownies. The caramel swirls happened when I was rooting around in my pantry and stumbled upon a pack of caramels and decided to add them to the brownies.
The end result was a super fudgy, moist, chewy brownie studded with crunchy pecans (I loved texture!), swirled with ribbons of sticky, sweet caramel. It was simply chocolate heaven in my mouth.
Hope you’re all having a good week!
Thanks for reading,
Ikhlas
Caramel swirl brownies! Darn, do you even know what you do to people who have exams and no time to make these things? Although, I confess, I can’t wait to try this recipe out. 🙂
Thanks Saamiyah! And good luck on your exams! 🙂
oh my goodness. you cannot go wrong with caramel and chocolate. and now you are making me CRAVE brownies right before bedtime. They look oustanding and i think i need to break out the caramel this weekend… 😉
Thanks Sally! The caramel made them even more ooey-gooey, and I have to say, you’ve sold me on the recipe!