In the midst of the wonderfully steady stream of summer fruit around here, I took a departure and made brownies. Chocolate knows no season, right? Honestly, I was planning on making something fruity, but the little voice in my head that kept whispering “brownies!” wore me down. Of course, I am in no way apologizing for making brownies. These amazing, gooey, rich brownies need no excuses. In fact, the only apology that should be related to these is mine for not making them sooner teenpatti. The basic idea is a simple premise. Two layers of brownies sandwiched around a nutty caramel layer, all topped off with more chocolate and nuts. They are, in a word, decadent. If I may offer a word of caution, you and these brownies will be far happier if you can manage not to let the caramel layer spread all the way to the edges. If it does, it’s still fine. They may stick to the lining a bit, but it will peel off with minimal effort. This recipe is a loose adaptation of a recipe that I printed who knows how long ago. I have no idea where it originated. I found it in a collection of saved recipes that I haven’t touched in months and months. Now that I’ve made these brownies and tasted them, I’m glad that past me saw fit to save the recipe that led to these beautiful and fabulous brownies.