Cooking with Saki

Hi kids!!!  Today we are going to make Voodoo Brownies.  "What a funny name for brownies!" you might think.  Yes, it is a funny name for brownies.  My favorite recipes are given to me by friends, and this is no exception.  

This gem was given to me by a lovely and dear friend who lived in Louisiana at the time.  Being a friendly kind of lady, she made a big batch of brownies for her neighbors, only to be accused by one of them of trying to put a voodoo hex on them.  And so, Voodoo Brownies were born.  It is a favorite in our house, and will be in yours, too.  So hop on that bike and head to the store, because you will need:

14oz package of soft caramel candies

1/2c. evaporated milk

1c of butter

2c white sugar

2tsp vanilla

4 eggs

1 1/4c flour

3/4c unsweetened cocoa powder

1/4tsp salt

2 cups chocolate pieces - milk or semi sweet

1 1/2c chopped pecans

Heat oven to 350F.  In a small saucepan melt the caramels over low heat with the evaporated milk. Stir frequently.

Melt butter in medium saucepan over low heat, blend in sugar, vanilla and eggs. Stir in flour, cocoa and salt, mix well stir in 1 1/2 cups of chocolate chunks and 1 cup of the pecans. Spoon and spread in greased 9x13" pan

Gently and evenly drizzle the caramel mixture over the batter to prevent large pockets from reaching the bottom of the bars. (caramel can cover entire surface )

Bake 35-40 minutes until set

In small saucepan, melt remaining choc chips/chunks with small amount of vegetable fat (veggie oil or crisco) over low heat, stir until smooth. Drizzle over warm brownies. Sprinkle remaining pecans over top, press in lightly. Cool 20 minutes, refrigerate for an hour and a half or until chocolate is set.

If refrigerated longer, let stand at room temp for 20 minutes prior to serving.

So delicious, you'll be accused of sorcery!