I made the following brownie recipe from The Family Kitchen cookbook I picked up at the library. I baked in a glass 9x13 pan. When I poured the batter in, it filled maybe half the pan (so 1-inch deep). When the baked, the whole thing rose to the top of the pan, so 2-inch tall when baked. After they cooled though, the middle fell back down close to 1-inch, but the sides stayed closer to 2-inches. Why would the middle fall? I was reading baking 911, and she says she doesnít like to use glass for brownies, do you think that could be the only problem?
Anyway, we really liked them. As best as I can remember, these are my first from scratch brownies. I know some of you say your favorite brownies are from a mix, but I thought these tasted better than any mix weíve ever tried at home. I made the caramel sauce without the pecans (I thought I had some, but what I had, had gone bad), and it was good too.
10 tablespoons (1 1/4 sticks) unsalted butter, plus extra for greasing the baking dish
1 1/2 cups sugar
1/4 cup water
24 ounces semisweet chocolate chips
5 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
Caramel pecan topping:
1 1/2 cups sugar
2/3 cup light corn syrup
6 tablespoons water
Pinch of salt
2/3 cup heavy cream
2 teaspoons pure vanilla extract
3 cups pecan halves or pieces
Preheat the oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish with butter.
In a large saucepan, melt the butter over medium heat. Add the sugar and water and bring to a boil over medium-high heat.
Remove from the heat and add half of the chocolate chips. Stir until smooth.
Whisk in the eggs one at a time, making sure each is incorporated before adding the the next.
In a separate bowl, whisk together the flour, salt and baking soda. Gently mix into the chocolate mixture and when blended, stir in the reamining chocolate chips and the vanilla.
Pour the batter into the baking dish and bake for 30 to 35 minutes or until the center of the brownies feels just firm. Cool on a wire rack.
Meanwhile, make the topping. In a heavy saucepan, bring the sugar, corn syrup, water and the salt to a boil over medium heat and stir until the sugar dissolves. Stop stirring and let the caramel cook until it turns golden, 10 to 15 minutes.
Remove the pan from the heat and carefully add the cream and vanilla. The hot caramel may spatter when you add the cream, so wear oven mitts and stand back. This is not a task for kids.
When the caramel stops bubbling excessively, stir until smooth and then stir in the pecans.
Spread the topping over the cooled brownies in an even layer. Let cool, and then cut the brownies into 16 squares.
Makes 16 brownies.