Paula Deens Rich Chocolate Caramel Peanut Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Steps:

• Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
• Melt caramels with milk over low heat, stirring occasionally. Set aside.
• Melt chocolate and butter over low heat, stirring occasionally. Let cool.
• Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
• Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
• Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.