The Ultimate Brownies

Many years ago I discovered the Ultimate Brownies. It was a creation from a company called Moose Munch. We carried the product at Macy's when I was working there. It was a simple recipe. Buy a box of your favorite brownie mix, bake it according to the instructions on the box and as soon as you took it out of the oven, you gently pressed and entire box of Moose Munch into the warm Brownie base. It made an amazing recipe and consequently, the Ultimate Brownies were born. If you're not familiar with Moose Munch it's sort of like Cracker Jack coated in either Milk Chocolate, Dark Chocolate or White Chocolate. The recipe became a favorite at our house.
I have since discovered many other ways to create amazing Brownies and here's my latest!

I added this picture if you decide
to make Moose Munch Brownies.

The Ultimate Brownies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. If you need something to come out of a pan without sticking...... this is foolproof. I highly recommend it for the most detailed designed Bundt Pans.

Brownie batter:

16 TBS Butter, melted
2 C Granulated Sugar
3/4 C Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
4 Eggs
2 tsp Vanilla
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Medaglia d'Oro Espresso Coffee Powder
1 C  Chocolate Chips (regular size) I use Hershey's Special Dark or Ghirardelli.
1 1/2 C Chopped Pecans, divided
3/4 C Caramel Sauce, divided (The kind you buy in a jar for Hot Fudge Sundaes)
1/2 C Mini Semi Sweet Chocolate Chips

Icing:

6 TBS Butter, room temperature
1/4 C + 2 TBS Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
2 TBS Lyle's Golden Syrup
1 tsp Vanilla
1 1/2 C Confectioner's Sugar, sifted.
2 - 3 TBS Whole Milk

Brownie batter instructions:

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Cocoa Powder
Mix for 3 minutes.

Add:
Eggs
Vanilla
Mix until incorporated.

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Espresso
Whisk well.
Gradually add this to the mixer.
Mix just to combine well.

Add:
1 C Chocolate Chips
1 C Pecans
Mix just to combine.
Spoon batter into the pan.
Bake 30 - 35 minutes.

Remove the pan to a rack to cool for 5 minutes.

Use the handle of a Wooden Spoon and polk holes evenly throughout the Brownies.
Evenly spread 1/2 C of the Caramel over the entire surface and force some of the Caramel into the holes using a Silicone Spatula.
Cover with Plastic Wrap and refrigerate for at least 1 hour.

Make the Icing.

In a medium mixing bowl with a hand mixer:
Butter
Cocoa Powder
Golden Syrup
Vanilla
Beat until creamy smooth.

Add:
Confectioner's Sugar
2 TBS Milk
Mix until completely incorporated.

Add:
Additional Milk (1 TBS) if it needs it to be a spreadable consistency)

Remove the pan from the refrigerator.
Evenly spread on the Icing.
Sprinkle it with remaining Pecans and the Mini Chocolate Chips.
Drizzle evenly with remaining Caramel Sauce.

Enjoy!
Peace in the Kitchen!