“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)
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.
Reached stage 2 with a promissing crust and everything ready to roll.
I should say, ready to pour.
Mmmmmmmmmmmm.
No sign of danger yet.
Decpetive tranquility.
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.
The resulting brownie lava field AFTER having scraped around all the edges.
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.
Le Four de Sainte Anne à Chez Bonneau 