There’s nothing quite like a good brownie to set the world right again.
Last week was a crappy week. To start things off, unlike practically everyone else, our office was open on Monday so I had to go to work. I could go on, but I won’t. Rather than wallow in self pity (which I guess I’m still doing, since I feel the need to complain on the internet), I decided to wear my “I’ll kick your ass” boots and make brownies. These brownies have it all: a brownie base, chocolate chips, caramel, peanut butter, toasted pecans, and frosting. It took every ounce of self control to not just eat brownies for dinner during the week. They are quite yummy, and Nate and I fought over who got to eat the last one (after much debate, we cut it in half). That is all.
Adapted from Tasty Kitchen
Originally called “Mississippi Mud Brownies,” I changed the name because I didn’t have marshmallows, and added in caramel instead. If you don’t have caramel, feel free to leave it out, or you could add in marshmallows between the peanut butter and the pecans. For a marshmallow version, click the link above. Also, the original recipe claims that this makes 9 brownies. While you could cut the pan to have only 9 brownies, they would be enormous. These brownies are fantastic and rich, which makes them better in slightly smaller doses.
- ¾ cups All-purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- ½ teaspoons Salt
- ½ cups Unsalted Butter, At Room Temperature
- 1 cup White Sugar
- ¾ teaspoons Pure Vanilla Extract
- 2 whole Large Eggs
- ¾ cups Semi-Sweet Chocolate Chips
- ½ cups Peanut Butter
- 1-½ teaspoon Canola Oil
- 12 caramel pieces (or more, if you want)
- ½ cups Chopped And Toasted Pecans
- 2 cups Confectioner’s Sugar
- ⅛ teaspoons Salt
- 4 Tablespoons Unsalted Butter
- 3 Tablespoons Unsweetened Cocoa Powder
- ¼ cups Plus 2 Tablespoons Of Milk
- ¼ teaspoons Pure Vanilla Extract
Preheat oven to 350 degrees F. Line an 8×8″ square baking pan with parchment paper or foil. If using foil, spray it with cooking spray.
In medium bowl, combine flour, 1/4 cup cocoa powder, and 1/2 teaspoon salt. Set aside.
In large mixing bowl, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until creamy. Add the eggs one at a time. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Dot the top with caramel candies and sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes.
When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften. Pour this warm mixture over hot brownie and spread. Sprinkle with toasted pecans.
To make frosting, combine confectioners sugar and salt. In small saucepan, melt 4 Tablespoons butter over medium heat. When butter is melted, add the 3 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining 2 Tablespoons of milk. Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over peanut butter and pecans.
Let cool completely in refrigerator for 1-2 hours.