It’s Tuesday and we’re baking with Dorie.  This week’s recipe is a brownie cake topped with caramel and peanuts. If that’s not enough to be considered positively drool-worthy, just add a bit of freshly whipped cream and a maraschino cherry and this is downright irresistible!

First, let me give props to Tammy (Wee Treats by Tammy) for this phenomenal choice.  Once again, this is a recipe I never would have considered making.  And… once again it was received with plenty of nom, nom, nom happy noises and devoured in record time.  I believe I am quickly becoming quite the popular girl in my new neighborhood at work. My co-workers are luuuuuuuuuuv-in me! LOL

The recipe itself isn’t terribly difficult, thought it’s definitely more involved than making box-mix brownies, opening a jar of caramel sauce and adding some peanuts ;-)  After all, this is a Dorie Greenspan recipe and the extra effort turns out an extra-tasty dessert.  According to the recipe, this should be baked in a round springform pan but I chose to use a square pan instead.  I dunno, I just happened to feel like a square cake so that’s the pan I grabbed.  Everything came together perfectly however the center of my cake was noticeably sunken in.  Not all that attractive but after caramelizing my sugar, water and corn syrup and adding the peanuts, well, I think the dip was somewhat disguised.  I know it sure didn’t effect the taste because this was really good!!!  I liked it… the hubs loved it… and my co-workers kept coming back for more.  Oh yeah, you need to make this!

For the recipe you can check out the blog of our host Tammy.   And please check out the other TwD bakers and their version of Dorie’s Caramel Peanut Topped Brownie Cake.  And if you’ve been on the fence about becoming a TwD baker yourself, hop off and join!  Memberships are only being accepted thru the end of this month so come on – start baking Tuesdays with Dorie!!

Have a delicious day!