After a long break for the holidays, it feels like forever since I last posted a Secret Recipe Club recipe. As usual, I’m so grateful for the monthly assignment, because it keeps me in the kitchen when life otherwise seems too busy to allow it. This month I was assigned Heather’s blog It’s Yummy to My Tummy. What a fitting name! I found plenty of recipes I was interested in making, but was in a pinch the evening I decided to bake these, so I picked a recipe that seemed simple and quick.
These “Caramel Brownies” are really just blondies, zipped up with a snazzier name. Enticing, isn’t it? That’s not to say they don’t taste like caramel, because they really do, but they have the traditional glossy blondie crust on top, and the tender, chewy, buttery caramel insides. They’re good stuff.
I used a 9 x 9 pan, and really should have used an 8 x 8, so these brownies are far too thin for my liking, but that certainly didn’t impact flavor, or the texture for that matter. If I were to make them again, I might even double the recipe and make a heartier batch in my 9 x 9 pan, but for a single batch, smaller is better!
In place of pretzel crisps like Heather used for her brownies, I added pecans and chocolate chips. The combo was delightful! The dark chocolate cuts through some of the sweet of the brownies, and the nuts add a good crunch. Dee-licious!