Wow, check this out… Cocoa brownies sandwiching a layer of caramel, pecans, and white chocolate chips! Do I have your attention yet? I think I actually found a recipe that may push even the biggest of chocolate lovers out there. Yes, these brownies actually have three different types of chocolate in them. I couldn’t wait to make these when I saw that they had a turtle-like center of caramel and pecans, plus white chocolate chips, all packed between the layers of brownie. YUM! They were very good, but I think the 3/4 cup of cocoa powder was a bit of overkill in this case. I bet these would be incredible if they were converted to a basic blondie batter instead of the cocoa.

While I did not alter the original recipe, I will add a few suggestions. I would line the baking dish with aluminum foil. The hardened caramel took some persuasion to come off the pan. Also, make sure you let these COMPLETELY cool before trying to cut. I thought they had cooled enough, and couldn’t control my drooling any more, so I sliced into them only to just make the tops crumble, and the gooey insides mash together. You might even want to put them in the fridge for a bit before you go to cut them, so they might harden up just a little extra.

Layers of Love Chocolate Brownies

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INGREDIENTS

• 3/4 cup all-purpose flour
• 3/4 cup baking cocoa
• 1/4 tsp. salt
• 1/2 cup (1 stick) butter, cut in pieces
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs, divided
• 2 tsp. vanilla extract
• 1 cup chopped pecans
• 3/4 cup white chocolate chips
• 1/2 cup caramel ice cream topping
• 3/4 cup semi-sweet chocolate chips

METHOD

1. Combine flower, cocoa, and salt, and set aside.

2. Beat butter, granulated sugar, and brown sugar in a mixing bowl until creamy. Add 2 eggs (one at a time), and beat well after each addition. Add vanilla extract, mix well, and gradually mix in flour.

3. Line an 8-inch or 9-inch baking pan with aluminum foil and coat with cooking spray. Reserve about 3/4 cup of the batter in the mixing bowl, and pour the rest into the baking dish, spreading evenly across the bottom.

4. Top the batter in the baking dish with pecans and white chocolate chips, and drizzle with caramel topping.

5. Beat the remaining egg into the reserved batter until fully incorporated. Stir in the semi-sweet morsels, and spread evenly over the caramel topping.

6. Bake at 350° for 30-35 min. or until the center is set. Allow to cool completely in pan prior to cutting.

Recipe from The Cookie Bible