{"id":7164,"date":"2015-04-16T09:37:20","date_gmt":"2015-04-16T15:37:20","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7164"},"modified":"2015-04-16T09:37:20","modified_gmt":"2015-04-16T15:37:20","slug":"caramel-filled-pecan-brownies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/04\/16\/caramel-filled-pecan-brownies\/","title":{"rendered":"Caramel Filled Pecan Brownies"},"content":{"rendered":"

While I was with my\u00a0family recently, one of my sisters mentioned that she was perusing the blog and came across a recipe with some horrendous photographs. \u00a0There are lots of these posts. \u00a0I haven’t taken them down, and I don’t plan to. \u00a0Even though running across them is like finding old college pics that someone else posted on facebook from a night you kind of want to forget, I’m keeping them up. \u00a0One of the main reasons is that many of them are good recipes! \u00a0But we all know that the world of food blogging requires more than just a good recipe. \u00a0You’d better have some pictures that make people want to make the recipe. \u00a0I don’t know about you, but these pictures make me want caramel filled brownies.<\/p>\n

\"Caramel<\/a><\/p>\n

\"Caramel<\/a>I decided that I would make a little project out of\u00a0going back through some of my old posts that have really great recipes and re-doing them, without taking the old ones down. \u00a0It’s fun to see how far I’ve come in taking pictures of food, writing about the food, and I even think I’ve become a better baker and cook in the past 8 years or so that I’ve had this blog. \u00a0Here is the old post<\/a> for these brownies. \u00a0It was just about 6 and a half years ago. \u00a0These pictures were taken in our little apartment in China Spring while I was teaching school and Ben was in law school. \u00a0Things are pretty different for us now!<\/p>\n

\"Caramel<\/a><\/p>\n

This recipe is from The Pastry Queen<\/a>. \u00a0It’s a great cookbook. \u00a0Everything is delicious. \u00a0If you’ve read my blog before you’ve likely heard me (if you can “hear” something in writing) sing its praises. \u00a0I only changed one thing from the original recipe, and that was to use a bag of those caramel bits instead of unwrapping a bunch of caramels. \u00a0It worked out just fine.<\/p>\n

I highly advise cutting these cold from the fridge and even eating them cold is a great idea. \u00a0However, warming one briefly in the microwave and topping it with a little vanilla ice cream isn’t a bad way to enjoy these brownies.<\/p>\n

\"Caramel<\/a><\/p>\n

Caramel Filled Pecan Brownies<\/h3>\n

From The Pastry Queen<\/em><\/a> by Rebecca Rather<\/p>\n

Ingredients<\/em><\/p>\n