Mother Lode Brownies (Mrs Field's Cookbook)

Recipe by pewpew1982
READY IN: 1hr 15mins




  • preheat oven to 325 degrees.
  • grease and flour a 9x9 baking pan.
  • make the brownie layer: in a small bowl, combine the flour and baking soda.
  • in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly.
  • in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor.
  • beat in the cooled chocolate mixuted and the vanilla.
  • gradually beat in the flour mixture.
  • pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy.
  • cool in the pan on a wire rack.
  • prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly.
  • bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber.
  • while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming.
  • remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly).
  • continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream.
  • stir in the butter until smooth.
  • set the caramel aside until it has cooled slightly but is still spreadable.
  • Assemble: Preheat the oven to 325 degrees.
  • spread the caramel over the cooled brownies.
  • sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely).
  • set on a wire rack to cool, then cut into squares.