Matt says that I cannot make just plain brownies; I have to, in his words, ‘Barbify’ them. It’s true. The thought of brownies with no layers or nothing added seems so boring to me. I have several favorite layered brownie recipes, but I am always game to try a new one. I ran across this Four-Layer Caramel Crunch Brownie recipe from Better Homes & Gardens. Two layers of chocolate, a layer of caramel, and some nougat — sign me up.
The downside of making a batch of brownies like this is that you must be patient. Each layer has to cool or set slightly before the next layer can be spread on. To top all of that off, they need to chill in the refrigerator for 2 hours before cutting. I didn’t make it that long so my nougat was still a bit soft, so I didn’t get a pretty cut.
The verdict – they were good but a bit too sweet. I know my husband will see this and think, ‘who are you and what have you done with my wife?’ So let me rephrase that – they were good but not chocolaty enough. But never fear, I was able to choke down that entire piece and will probably manage to consume a couple more before sharing the rest with friends and family.