#82, Chocolate Brownies with Caramel, Peanut Butter, and Pecans

“This is a variation on a brownie that we served at the bakery for years. In this version, though, the caramel and pecans, plus the surprisingly tasty addition of peanut butter chips, are layered between the graham cracker crust and the brownie.” (Excerpt: Magnolia)

The end of a harrowing journey.


This journey looked as though it would be a cake walk. I had everything needed for the recipe.


Got to use my food processor to turn graham crackers into powder.

I can feel the power of the steel blades.

Reached stage 2 with a promissing crust and everything ready to roll.


I should say, ready to pour.

I smell sweetness brewing! Caramel, chocolate, butter.



Officially way too much caramel. My sweet tooth was in the driver’s seat.

No sign of danger yet.

This layer is the caramel, peanut butter chips, crushed pecans and walnuts – not yet finished sprinkling on the walnuts.

Decpetive tranquility.

Chocolate brownie layer. Fits perfectly.

10 minutes later, I peeked inside the oven and saw and smelled a caramel volcano oozing and dripping down every side of the pan. BUT !!! I could tell that the brownie was holding its place over most of the surface. So I was determined to let the caramel run its course and let the baking proceed.

lava flow

The resulting brownie lava field AFTER having scraped around all the edges.

Trim off 1 inch perimeter of candied caramel and an AMAZING brownie awaits.

Best brownie of my life.

Dense. Just beyond gooey into the pleasantly chewy realm of YUM. Yep, back to the land of YUM and glad I made the journey.


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