TWD: Caramel-Peanut Topped Brownie Cake

In the book, this cake looks absolutely mouth-watering. I was expecting it to taste a lot like a peanut butter parfait from DQ (especially because I planned on serving it with ice cream) which is my very favorite treat from that place. It didn't, but was still very good. I don't mean to sound like this wasn't delicious, because it was, but I guess Creme Brulee is an extremely tough act to follow.

Overall, the consensus at my house was that the brownie cake was great but the caramel was too chewy.

I think if it had been more saucy rather than chewy, it would have been really outstanding. I recommend adding more cream and butter - maybe 1/2 of cream and another tablespoon or two of butter to the caramel. Also, my cake really sank in the middle and created quite the crater.

Dorie warns against this in her book and says that it's okay, but I still think mine sank more than was supposed to and I'm not sure why. Maybe the dark pan caused the outside edges to cook faster? Anyway, all my caramel and peanuts sat well inside the crater and just didn't look quite as nice.

Speaking of caramel, it's not that difficult to make, especially Dorie's recipe which calls for corn syrup (for some technical chemistry-type reason, the corn syrup helps to prevent the sugar from re-crystallizing after you start to heat it up - I think this is true for almost any time you're cooking sugar to make candy). I would add a couple of notes to this recipe:

• Make sure to wash down the sides of your pan with water (using a pastry brush) before you start cooking the sugar - this also helps to prevent re-crystallization)



• Really keep a close eye on your caramel as soon as it turns amber in color - it'll get dark on you fast and scorch easily (this means do not leave the stove for any reason other than danger to life and limb of one your children - trust me, I've burned a lot of sugar).

So, when I make this again, I'll be making a saucier caramel and I'll probably try roasting some pecans in place of the peanuts. Thanks to Tammy of Wee Treats by Tammy for choosing this week's recipe (which should be posted on her site) and of course, you can check out all the other fabulous Tuesdays with Dorie bakers here.

On deck for next week: Lenox Almond Biscotti!