I just knew I would be in trouble if I even took a peek at this...

I'm drooling, slobbering, stomach is growling...OMG I am ruining my computer screen because I'm trying to eat it!

Nancy

Oh yeah, I knew I'd be in trouble if I opened this before I had anything to eat this morning. Sigh.

Those look really, really good and I love anything that has caramel.

Gotta go, I think I'll have another cup of coffee with Equal and pretend I have brownies for breakfast....

Annie

OH MY !!!!!!
Those look so good!!!!!!!!!!

Recipe please :-)

I wish there was smell-a-vision.....and taste-a-vision LOL

Linda P

Nancy, I second your suggesting (via email) that we make these at our PFPP in November.

Maybe three batches to last the entire week. Make that four so we can keep some in the van for our day trips.

Well, I AM in charge of the dessert for Sunday night...you just never know what my show up on the table (and in the car, and smuggled home in a suitcase)
Sherry

I'm working today so I'm taking most of them into work and I'll share them with the girls next door in the espresso cafe. That way Moe and I are not tempted.

Linda, here is my regular brownie recipe and the recipe for the caramel sauce. I poured about 1/2 the brownie mixture into the pan and then topped with about 1/2 a cup of the caramel sauce. When the brownies had cooled I topped with the about 1 cup of the sauce and refrigerated overnight. The toasted walnut was added after they were cut.

Home Cookin Chapter: Recipes From Thibeault's Table

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso

.
Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably.

Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time and mix until each is well incorporated before
adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.

Home Cookin Chapter: Recipes From Thibeault's Table

Caramel Sauce
=============
Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
. Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm
gingerbread, etc..

I had to look....d*amn.

I truly think a person would go to h*ll for having those for breakfast!!! But it would be worth it, LOL. Maybe they need some Dulce de Leche ice cream to make it a balanced meal. ;-)

Thanks Ann...

Your recipes are always the best.

Linda P

The recipe has been printed and ready to go to PFPP... along with a few other goodie recipes.

David and I already have plans to do some late night kitchen fooling around...all PFPP campers are welcome!

Nancy

Nancy does the 'late night kitchen fooling around' involve Wesson?

OML......I'm in trouble now.

No Jessy, just chocolate and whipped cream...

Just cruel. That's all I can say. There is no amount of exercise penance that can justify making a batch of those. Where is the layer of fudge to make them completely wicked!

(Copying and pasting...)

Those brownies have me drooling too! I love the walnut perfectly adorned on each!

Oh, what a wicked game you play, AnnT. I knew I never should have ventured into this side of the forum. They're beautiful.

I don't know how I missed these earlier in the day, but it's just as well. Now there is less time to daydream about them.

Chocolate and caramel together are bliss.

Lee

Ann, it's interesting that you posted the brownies. I'm on vacation this week, and have these on my list to bake for a friend who is a chocolate lover. Yours look heavenly with caramel.

Ann, you are such a temptress! These look way too good! We often have brownies for breakfast. They are great with coffee (but not for the waistline).
Clare

Ann, your brownies were already great but this addition takes them to another level for sure. YUM!

Jessy, Wesson could be fun but chocolate and whipped cream taste better....meet ya in the kitchen around eleven Nancy...LOL!!

David

Jeez, those look gorgeous.

Ann, at the risk of being a little too obsessive-compulsive, can I ask what size pan you use? It just says "rectangle," which makes me think of one of those 9-by-13 Pyrex dishes. But you also say you cut the whole thing into only 8 bars. I'm thinking if you get no more than 8 bars out of that recipe, it would only take one of them to kill a person. Do the bars get cut into smaller squares after they've been in the freezer, or did I miss something?

You can't be too careful when it comes to chocolate.

Beautiful, and thanks for posting the recipe!

Dammit! I sure wish you wouldn't post this! LOL! I can't wait for PFPP. Nancy, you mnay very well have lot's of 'help' in the kitchen :-0

OOOOH the brownies were a big hit at work today. The caramel was a nice change.

Maureen, you are right about the size. I use a 9 X 13 but I don't use a glass dish. I use a rectangle metal cake pan, lined with foil so that when the brownies are cool you can pull the whole slab right out of the pan. I cut the slab into 8 bars and each bar gets cut into 6 or 8 squares.

Ann

Oh those look lovely Ann, but I won't venture trying them as there's just too much sugar for me and I'm still carrying around what I put on last Christmas LOL!

SharonCb

HOLEY MOLEY!!!!!!!!!! and DAmmnnnnnnnnnnnnnnnnnn...

I know what goodie I need to bake..but only if I can give 7/8's away! LOL

Thanks, Ann!

I think I actually have a non-glass pan that size, down in the basement in the closet where I hide store all the novelty pans I know I'll need someday. Probably right under the cake pan shaped like giant lips.

Your photographs are a true inspiration.

You are very welcome Maureen.

SharonCB, I bet there is almost as much sugar and as many calories in your Oreo Cookie dessert as there is in the brownies.

Ann

Thanks for the recipe Ann. This family loves brownies!!! I will be making them this weekend. I will have to make two pans, as my DH hates walnuts. Do you know if I can subsitute another type of nut, for the walnuts? Diana55

Diana, yes, you can substitute pecans or Macadamia nuts or hazelnuts. Probably any nut actually. I usually toast the nuts first before adding. I also add a shot of real espresso to the mix as well.

Ann

Thanks Ann!!! I will probably use hazelnuts in my husbands pan of brownies. I love walnuts, so they will be in mine. Not that I will be eating the whole pan myself....Well...maybe :0) Great recipe.You do have some good recipes thats for sure!!! I will let you know how they turn out. Diana55

Caramel is fine, but I'd be perfectly happy nibbling on the fudgy, chocolaty bottom layer. Oh yeah...

Sol

okay coming back since cloudswift posted the link in Jeri's brownie thread.

Ann, ??? 20 oz of semi sweet or bittersweet?

Terri, I've used milk chocolate, semi sweet chocolate and dark chocolate and I've used a combination of different chocolates.

Ann

Okie dokie..I like that flexibility! Thanks!!!

Ann.......have you EVER baked anything that wasn't tasty???
Gosh- they look delicious. Can't wait to try that recipe.
Once again.....thanks for the food porn.
Barb

I'd like a job where you work!

LOL Barb...All I have to do is say "it's an AnnT recipe"..then not a single other word is uttered from the menfolk except..."when?"...

LOL

Simply....DIVINE!

Lucy

Your pictures always look so tempting. Yum. Not only can you cook divinely, but can take beautiful pictures, also. I would love to hear Bruno Maglioni (or whatever his last name is) one of the judges from Dancing with the Stars wax poetically about your food.