Caramel-Peanut-Topped Brownie Cake (Tuesdays wth Dorie)

Caramel-Peanut-Topped Brownie Cake

For this week's Tuesdays with Dorie selection, Tammy of Wee Treats by Tammy chose Caramel-Peanut-Topped Brownie Cake from Dorie's book, Baking: From My Home to Yours. Tammy has the recipe or you can find it on page 264.

I made the brownie in a 9" springform but the recipe called for an 8" pan. Unfortunately, the edges came out a bit dryer than I wanted, and that's my fault. I didn't adjust the baking time!

Making the caramel sauce...it always amazes me when a few simple ingredients becoming full of deliciousness. Water and sugar are heated (without stirring) until it gets golden brown...

...then butter and cream are added to the caramelized sugar mixture. For this recipe, we added salted peanuts.

Dorie had us wash out the springform pan and put the cooled cake back into it...but I didn't find that this made much of a difference and will probably skip this step next time.

The topping was a bit lava-like and oozed the magma caramel goodness back onto the tray, but it was still yummy (if you stayed away from my dry edges).

Check out the other Tuesdays with Dorie bakers! Remember, if you want to join us in baking our way through Dorie's grand book, you need to join by the end of October!

Next week: Biscotti! This will be the first time I'm making these...and just in time. See, the Starbucks near my work is closing on November 7th. My co-workers and I have been dreading this. And I don't even drink coffee!! But it is only place within walking distance that serves tea, grapefruit Izze soda, biscotti!!! and a pretty decent turkey pesto sandwich. I know some people think Starbucks is evil, but this Starbucks didn't force out a mom-and-pop coffee place as there is a complete lack of food in our area...and my co-workers and I have gotten to know all the employees and will miss them (most are going to move to a different store). I guess we'll have to open up a coffeeshop in the library and make our own biscotti!