Loaded Brownies

This recipe has all that is good in the world inside of it: dark chocolate chunks, walnuts, and homemade salted caramel. It’s gooey. It’s messy. It’s sweet. It’s salty. It’s crunchy. It’s crackly-topped. It’s MORE than you could ever ask for in one pan.

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The Beatles said that “happiness is a warm gun,” but I beg to differ.

Happiness is a pan of warm Loaded Brownies.

Loaded Brownies

I’ve been on a salted caramel kick recently (if you don’t believe me, see my last two desserts), and there is apparently no end in site for how far I’ll ride this caramel train, because I’ve got more gooey, sweet and salty, caramel goodness for you today.

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This recipe has all that is good in the world inside of it: dark chocolate chunks, walnuts, and homemade salted caramel. It’s gooey. It’s messy. It’s sweet. It’s salty. It’s crunchy. It’s crackly-topped. It’s MORE than you could ever ask for in one pan. 

Before you skip to the recipe, let me give you the rundown on this recipe, because there are a few very important things you need to know:

First, butter your pan or line it with parchment paper.

Second, do NOT skimp on mixing the eggs and sugar. If you don’t spend time doing this, you won’t get that beautiful crackle-top that all brownies should be required by law to have.

Third, don’t over mix when you add the dry ingredients. It’s so easy to over mix (and the batter is loaded with good stuff, so you might feel like you need to — but you don’t!), but resist. Over mixing makes cakey brownies. We don’t want cakey brownies. We want the gooey, dense stuff… Well, I want the dense stuff anyways.

I saved the hardest one for last: wait for them to cool. I know, I know. What evil woman tells you to go make loaded brownies and then tells you to wait at least 30 minutes before digging into them?!?! Look, I get it. But I am not evil for evil’s sake. This is evil genius at work. I learned the hard way that with all the melty, gooey deliciousness weighing down these brownies, they are BETTER if you wait. I know this is torturous, but good things truly come to those who wait! Cutting into these brownies too soon means the chocolate and salted caramel are still liquidy, and slicing into them means that you’ll be plating a heap of molten goo that’s too hot to enjoy anyways. Give it a little bit of time to firm up and, believe me, your patience will be rewarded.

I like to stick my pan on a couple of cans of soup or corn, or whatever I have in the cupboard. I balance the cans under the pan to elevate it and get air circulating all around it so they cool more quickly. 

When you make these, make sure to let me know how they turned out! Post a comment below, or tag me on Instagram!

Enjoy!

Loaded Brownies Recipe

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