Valrohna Chocolate Caramel Brownies- simply divine... :)

I had made chocolate Caramel brownies for Christmas Eve as well but never got my finished picture of it.  So I decided to remake them again.  I used mixed Lindt Sea Salt Dark Chocolate and Valrhona which made the taste of these brownies fantastic.  Last time I made Caramel brownies I made a mess trying to get the caramel right, it’s easy to burn and it hardens up really quickly and the clumps.  So this time I cheated and found a food blogger Annie’s Eats, that used Caramels melted down into some cream and loved the result.

Melting the chocolate and butter together

Melting down the caramels

Spreading Caramel over bottom layer of brownie mixture

I used Candied Pecans

Brownies:

2 sticks unsalted butter

12oz bitter chocolate- I used (4) bars of  3.5 oz of Valrohna and Lindt Sea Salt

1 1/2 cups of sugar

4 eggs

1 tbs vanilla extract

1 1.4 cups flour

sea salt 1 tsp

hand full of candied pecans chopped

Caramel Filling

1/3 cup heavy cream

1 bag of Caramels

Preheat oven to 350- grease a lined with foil Baking pan 13×8

combine chocolate and butter into a bowl over a pan of boiling water and stir until smooth

Whisk in Sugar, Eggs and Vanilla

Stir in Flour mix and Salt until combined

Pour into pan half the mixture and cook for 20 mins

Make the caramel by melting down the caramels with 1/3 cup heavy cream until smooth

Pour Caramel sauce over the brownie mixture – add chopped pecans

than layer the last bit of chocolate brownie mixture and bake 20 extra mins.

Sooooooo TASTY!

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