February favorites

Recipes from our readers, tested in Sunset's kitchen

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  • Warm up with oatmeal mixed with dried fruit, nuts, and spices

    February favorites: Spiced Oatmeal

    Christina Schmidhofer

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Caramel Brownies

Chris Schaefer started with her grandmother's handwritten brownie recipe, then added caramels. We couldn't decide which we liked better, the crunchy outside pieces or the gooey inside ones. Leftovers are unlikely, but you can store the brownies airtight up to 1 day.

PREP AND COOK TIME: About 1 1/4 hours
MAKES: 35 squares

1 1/2 cups (3/4 lb.) butter
3 cups sugar
5 large eggs
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2 cups all-purpose flour
1 cup unsweetened cocoa
14 ounces (40 to 50) square caramel candies such as Kraft or See's, unwrapped

1. In a 3- to 4-quart pan over medium-high heat, melt butter, stirring occasionally, about 4 minutes. Remove from heat.

2. Stir in sugar, then eggs and vanilla, until blended. Stir in salt and baking powder. Add flour and cocoa and stir until batter is smooth.

3. Butter a 12- by 20-inch piece of foil. Line a 9- by 13-inch pan with foil, buttered side up, letting foil hang over pan ends. Scrape batter into pan. Evenly space caramels over batter.

4. Bake brownies in a 325° oven just until a toothpick inserted in the center (not in a caramel) comes out clean, 55 to 60 minutes. Let cool.

5. Lift brownies with foil from pan to a counter. Peel back sides of foil. With a long, hot knife, cut between caramels into 35 squares; occasionally rinse knife in very hot water and wipe clean.

Per square: 224 cal., 40% (90 cal.) from fat; 2.7 g protein; 10 g fat (6.1 g sat.); 33 g carbo (1.1 g fiber); 200 mg sodium; 53 mg chol.




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