A trip to Starbucks the other day inspired this brownie recipe. My boyfriend was all over their caramel and walnut brownies, so I decided to try to make them myself. I am pretty partial about brownies, I could care either way. Anyway, my boyfriend was happy with the end result, so I guess that’s all that matters. 🙂
1 cup butter, melt
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped
1 cup white sugar
6 tablespoons butter
2/3 cup heavy cream
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
2. In a medium saucepan, heat the sugar over medium-high heat, whisking until it reaches a dark amber color. Add the butter and whisk into the sugar. Remove the pan from the heat and pour in the heavy cream. Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before topping the brownies.
3. For the brownies, combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
4. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate chips. Spread the batter evenly into the prepared baking dish. Scatter walnuts and top with the caramel sauce.
5. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.