Killer Brownie a la Balduccis

Killer brownies are known for their rich, fudgy texture with layers of chocolate and often caramel or nuts. Here's a recipe that captures the decadent essence of those killer brownies you remember:

Ingredients:

For the Brownies:

  • 1 cup unsalted butter

  • 2 cups granulated sugar

  • 1 cup brown sugar, packed

  • 4 large eggs

  • 2 tsp vanilla extract

  • 1 cup unsweetened cocoa powder

  • 1 cup all-purpose flour

  • 1/2 tsp salt

  • 1 cup chocolate chips

  • 1 cup chopped pecans (optional)

For the Filling:

  • 1 cup caramel sauce (see recipe below)

  • 1/2 cup chopped pecans (optional)

  • 1/2 cup chocolate chips

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper and lightly grease it.

  2. Make the Brownie Batter: In a microwave-safe bowl, melt the butter. Stir in both the granulated and brown sugars until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  3. Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add this mixture to the butter mixture, stirring until combined. Fold in the chocolate chips and pecans.

  4. Layer the Brownies: Pour half of the brownie batter into the prepared baking dish and spread it evenly. Pour the caramel sauce over the batter and sprinkle with chopped pecans and chocolate chips. Carefully spoon the remaining brownie batter over the caramel layer and gently spread it to cover the caramel.

  5. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake.

  6. Top: Place quarter cup confectioner sugar in a sifter and sift lightly over the brownies

  7. Cool and Cut: Allow the brownies to cool completely in the pan before cutting them into squares. For a cleaner cut, you can refrigerate them for about an hour.