Sometimes I feel that simply the name of a recipe and the photo of said dish are really all you need to know.  This is one of those times.  If the combination of caramel and brownies isn’t enough to get your attention, you may have wandered onto this blog by mistake.  A couple of weeks ago I was having a rough time of it.  I’ll spare you any details but suffice it to say, it was one of those times when an ooey gooey chocolate dessert was in order.  These have been on my “to try” list for over a year and they were the first thing my mind jumped to when pondering the appropriate dessert therapy.  I didn’t want to run to the store and by some wonderful turn of fate, I had every single ingredient on hand.  Not only that but this recipe used up the half bag of store bought caramels sitting in the pantry.  (I also ended up using some of the homemade caramels I had left over from the holidays and for the record, they still taste awesome.)

Normally I never, ever make a half batch of brownies.  It just seems like a bad idea.  But that is what my pantry was able to provide this time so that is what I did.  I made them in an 8×8-inch pan and it worked perfectly, no change in the baking times or anything.  Now, the original recipe calls for pecans to be added to the top layer of brownies but if you are a regular reader you already know my thoughts on adding nuts to an already perfect chocolate dessert.  I have still included the pecans in the version below though because I actually think they would be okay here – kind of a turtle brownie concept.  Whichever way you choose to make them, please do make them.  I know you’ll love them.


For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped*
1/3 cup heavy cream


  • 01

    Preheat the oven to 350˚ F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.)  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

  • 02

    Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)

  • 03

    Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.

  • 04

    *Do you have to use homemade caramels?  No.  Will your brownies taste way better if you do?  Yes.  Plus, then you’ll have left over amazing homemade caramels, so… pretty much a win-win situation.


  • Absolutely mouthwatering! I don’t tend to make brownies and the like as I wouldn’t have the discipline to just eat a dainty square and share the remainder, but I might have to make an exception as these look amazing. Thanks – or rather, my family says thanks!

  • I have 4 pounds of Peter’s Carmel waiting to be made into these! On a side note, how can we, as readers, increase the likelihood of your posts being featured on foodbuzz top 9? Does just visiting your site here do it or do we need to do something in foodbuzz?

  • I think caramel brownies are awesome, but would you believe that half of my family does not like caramel? How did that happen? So I might just have to make half a batch, as well. I’m happy to see your recipe does not use a German chocolate cake mix (although *those* bars are good too). I will give these a try!

  • Tanya

    YUM! so amazing :)

  • Tanya

    Yum! simply amazing :)

  • Beautiful photo, Annie!

  • What can I say as I sit here and drool, except for WOW! This recipe is defiitely bookmarked. Thank you so much!

  • That picture…no words.

    Must. Make. These.

  • michelle

    just wiped drool off my chin! Those look delish!

  • Wow, these look deeelicious! Love the ooey gooey-ness :)

  • Those look absolutely sinful….I think I will add them to my “to try” list. I made your lemon poppy seed muffins (today’s post), and they have been added to my “favorites” list. I’m sure if I make these brownies they will end up there too.

  • I agree- the name of the post alone was enough! ;)

  • Amy

    definitely bookmarking. these look absolutely amazing. i’ve done a similar recipe – where you bake, add caramel, then bake again – and they turned out amazing. except i cut them in like 6X6 squares…but still…they were so good. have to try these!

  • Steph H.

    Annie, my boyfriend saw this picture and said “Oh my word! You HAVE to make those for me!” I think he was drooling too!! haha!

  • This photo is one of your best Annie! I want to eat my computer screen – I guess I’ll have to make these soon :)

  • Sprinting to the kitchen to see if I have all of the ingredients to make these…YUUUUM!

  • That picture is EVIL! My mom was looking over my shoulder and she started hitting me telling me I had to make these.

  • Oohh, these sound absolutely divine!! And I bet the addition of pecans really would make it taste like a turtle!

  • Annie

    Thank you so much! It’s one of my favorites ever too :)

  • I didn’t even read the description when this page loaded before adding it to my bookmarks. You were right, the name and picture is all I need to convince me! And I have off from work this weekend so you can guess what I’m going to be making tomorrow!

  • Annie

    Gwen, the Foodbuzz Top 9 is pretty much a mystery to everyone except the powers that be at Foodbuzz. I do know that more “buzz”, done directly on the FB site, increases the chances but after all this time I still have no idea what makes them choose the entries they do.

  • You are so right, all I needed was the title and that ooey gooey brownie pic and I was sold! Another one of your recipes to add to my list :-) Thanks

  • oh my goodness – that picture is killing me! it’s not even 10 am and all I want are these brownies ;)

  • You definitely had me at caramel. These look so gooey and messy and delish. I think I’ll try mine with some chopped walnuts…

  • You could have just said, “I like caramel and chocolate flavor” and ended this post. ;-) I’d still star it in my reader. These look phenomenal and your picture is amazing.

  • Annie

    I love you, Elly.

  • That picture is absolutely gorgeous, I want to eat my computer monitor!!! What a decadent dessert! Thanks for posting it, I’ll have to try this soon.

  • Wow, brownies are good themselves, but sound delicious with caramel inside. I’m bookmarking this recipe!

  • Kristin

    Haha I had the same thought as Elly! Great picture.

  • Sarah

    This has been added to my must try to make NOW list!

  • The picture of the caramel oozing out of the chocolatey brownies is too much for me to handle! I MUST have these brownies!!

  • Tania

    I just wanted to say that this is a beautiful picture and the recipe looks divine! Also, I am sooo glad that there are others out there that share my feelings on adding nuts to wonderful desserts.

  • Maggi

    When I read the title in my RSS Feed, I immediately imagined a layer of caramel sandwiched in the brownie and image what I saw when I scrolled down the page!

    Good show!

  • Kelsey

    Annie, these look amazing. The photo is absolutely mouthwatering. Wow!

  • OMG are these really brownies? They look like candy bars!

  • Oh no you didn’t!! … just add ice cream, and you might be happy forever! :)

  • Annie

    Oh yes, we ate them with homemade vanilla bean ice cream every night until they were gone. Heaven, I tell you :)

  • Jill D.

    We have been making a version of this recipe in my family for a long time, but ours used a chocolate cake mix for the actual brownie. A quick substitute. They are so yummy and def a family favorite!!

  • Alli

    These look unbelievable!! I need to make these soon. It really is the most amazing photo – I agree with the girl that said she wanted to eat her computer screen. I wish you’d stop teasing me like this :)

  • I had the hardest time forcing myself past that picture when it popped up in my reader – holy moly!

  • You’re right. All you need for these is a picture and a name. I’m sold!

  • I will be trying these! THANK YOU!

  • This looks like a photo that could be straight off the cover of Bon Appetit!! C’est tres magnifique! I posted brownies today too, but dang girl, yours look way better!

  • alison

    Annie-I adore you blog and its the first thing I read every morning :) Thank you so much for all your wonderful recipes. I have a question- I only have 6 oz of bittersweet chocolate that I can coursely chop. Would it be okay if I used that + 6 oz of bittersweet chocolate chips? Thanks in advance!

  • Annie

    Chips have different melting properties than chocolate bars due to differing butter fat content so whenever a recipe calls for chopped chocolate, you’ll have best results with that. That said, in a pinch, I think the chips are okay – especially when it is for making these awesome brownies :) Hope that helps!

  • Oh my heavens! This is the perfect exam studying comfort food (not to mention studying procrastination!) I’m going to have one happy husband!
    Thanks Annie :)!

  • Annie, this is just the kind of recipe I’ve been searching for! These caramel brownies look wonderful! I might even top ’em with a little fleur de sel for an added sweet-salty boost. Thanks for sharing!

  • I have one word for you: drool.

    And your stacking looks perfect.

  • Annie, this photo is seriously one of the most gorgeous I’ve seen in a long time! I’ve made these brownies once before with a peanut butter caramel and was planning on making them again this weekend for Project Pastry Queen and you just got me all excited again about them! I’m imagining a nice scoop of homemade vanilla bean ice cream on the side. :)

  • Annie

    Thanks Tara! That’s exactly how we enjoyed them. With the vanilla bean ice cream, definitely one of my favorite desserts ever!

  • Bookmarking. Heavenly.

  • Jen H

    My favorite dessert growing up!(minus the nuts, of course) thanks for reminding me of this ‘oldy but goody’.

  • Annie..I’m a fan. ;-)) Amazing!

  • Wow these brownies look amazing! I love how the caramel is oozing out of them too!

  • Oh my word these look divine!! thanks so much for sharing!

    – B xx

  • OH… MY… YUM! Wow those look good! What? What’s that you said? Me, licking the computer screen? No, no, it wasn’t me, I swear! Ok, ok, maybe just a little, but don’t tell anyone, allright? ;)

  • Sarah

    I agree with everyone else who said your picture is gorgeous! I love that you have your own style. I think I could identify an Annie picture in a second. You are definitely making your mark in the food blog world!
    I’m off to the kitchen to make the brownies right now.

  • Oozing caramel will sucker me in every time, those look AMAZING! Definitely dessert therapy.

  • These look so good! I love caramel and chocolate. I’m definitely making these tomorrow. Thank you!

  • Annie, these brownies look amazing! Ooozing with caramel and chocolate – i’m sold! Definitely an bookmarking this :-)

  • Hey Annie!

    These brownies look amazing! I’m going to make me some tomorrow!Although, I wanted to ask – are these candies hard or soft and chewy?

  • Annie

    I think they are meant to be chewy-ish, but they are much harder than the homemade version.

  • Yum, these look amazing!

  • Annie, I love the Pastry Queen recipes and this is one of my favourites! A difficulty I have with it though is how do you know that they are properly cooked? Mine always turn out so gooey -which is wonderful. But it makes me worry that the brownies aren’t fully cooked and that the eggs in them may still be raw/undercooked and that these may then be dangerous for children/the elderly. I realise I am probably being a little paranoid but I’d appreciate your thoughts on this! Thanks :-)

  • Annie

    I suppose I don’t know, but I would assume they tested that sort of thing when developing the recipe. If you are worried, I would just check the internal temperature with a thermometer and make sure it is above 160˚ F. Children have intact immune systems. Only the elderly, pregnant women, and people with other illnesses are potentially at risk when raw eggs are concerned. That said, I just love gooey brownies and I can’t imagine ever worrying about something like this.

  • Jenn

    Thanks for encouraging me to make more things from scratch, these don’t even compare to boxed brownies!

  • cal

    does the bottom layer become more cooked than the top layer? i dont want one to be too overcooked or too undercooked!

  • Annie

    No, they are perfect as is.

  • does the carmel stay gooey or does it set after a while? I’d like to use the carmel portion on an easter treat with small candied eggs stuck in it and was hoping that if I stuck the eggs in the carmel before it cooled the carmel would grab hold and not let go until fingers plucked them off.

  • OMG these look amazing. I must make them and add them with some homemade ice cream!

  • Annie

    As it looks in the picture, it stays pretty gooey.

  • Wow, they look so gooey and delicious! I would love to pair them with a big bowl of vanilla ice cream!

  • HB

    I’m making these for tomorrow — would fresh the day of be the best with these or would today in an airtight container be just as good? Also, making my first ice cream for this — the vanilla bean! Do you use all cream or the 2 cream/1 milk combo?
    Got the ice cream attachment b/c of you and finally making my first — super excited! BTW — LOVE this picture!

  • Annie

    These are super fantastic as long as they last :) Whenever you make them, they will be great. I use the cream/milk combo. Have fun with your ice cream! I know the directions for the attachment say to chill it for 24 hours, but it’s really better chilled for 48 – just FYI. Also, it helps to freeze the bowl upside down so that as the cooling agent melts, it runs into the bottom of the bowl, where more of the ice cream is.

  • Meghan

    I tried these for an Easter treat and they were the best! My caramel didn’t ooze like the picture, buy the layers are definatey there! The hardest part was the caramel getting stuck to the foil. We just cut the edges off for a prettier presentation. Super easy!

  • Sally Nolan

    These look delicious! Seeing as its only me eating them, I don’t want to make 24 brownies, or have to buy 12oz of chocolate, so can I just halve the recipe? Will they still turn out okay?

  • Annie

    Yes, if you read the entry I mentioned that I halved it myself. You can halve any recipe you want.

  • Sally Nolan

    Oh, I’m sorry, I did read it, but I must have scanned it as I actually thought you meant you wanted to make less but you didn’t allow yourself! Just me and my silly brain! Thank you!

  • Annie

    No problem!

  • Oh my gawd. I could probably inhale about twenty of these right this second!

  • Jacquelyn

    I made these brownies today…they are to die for!! I am thankful that I cut the recipe in half. They are too good to not eat them all!! Thanks for all of your great recipes. I check your blog daily and have never been disappointed in anything I’ve made from it!! :)

  • Traci

    Thanks so much for your heavenly recipe! I’ve been trying to find something so beautiful for since the beginning of my pregnancy!! Baby loved this too!! God Bless!!

  • Nancy

    Annie, I have a question about the caramels. Did you use a certain brand? I can only think of Kraft Caramel squares? Is that the type you mean?

  • Annie

    I used a mixture of storebought and homemade caramels. Brand doesn’t matter.

  • Janel

    Right up my alley-chocolate and caramel! I made these and they were delicious. Is it terrible if I make them twice in one week? ;)

  • I made up a batch of these brownies recently, and they truly are incredible! Deliciously rich, bordering on decadent… these are exceptional brownies. These are so good, I’m posting about them in our blog tomorrow!

  • Tasha

    They look so good

  • Kate

    wow these look amazing! I decided to make them late at night but running out of time, i decided to just put all the brownie batter in to cook first and then to add the caramel as a top layer tomorrow. Once i melt the caramel/combine with cream, do you think it needs to bake on top of the brownies, or could i just smother it on top and serve?

  • Kate

    p.s. i’ve just started reading your blog and am LOVING it. i made the fresh fruit tart earlier this week and used your buttercream frosting a few weeks ago. delicious!

  • Annie

    I’m not sure, I loved it in the middle. I haven’t tried it another way so I can’t recommend. Good luck and enjoy!

  • Lasairiona

    I’ve just discovered this blog – I think I might be in love!!!!

  • Kate

    thanks – it totally worked with the caramel on top. I baked the entire brownie batter for 30 mins then let them set over night. the next night I made the caramel/cream mixture and smothered it on top. I also melted 3 oz of semisweet chocolate and crisscrossed over the top. the first day the brownies were actually a little dry (too much air exposure the night before I think). But the next day, after sitting under the chewy caramel, it was perfectly delicious!

  • I made these a month ago and got rave reviews and now making them again today per the request of my family and friends. Thank you for yet another awesome recipe!

  • I made these for the 4th. They were really good, everyone absolutely loved them. I got lots of compliments. Thanks for the great recipe.

  • Kristin

    These are so, so good. Just as delicious as the picture shows!

  • Shannon

    Can I ask a silly question? Were they soft caramels?

  • Annie

    I’m not sure what makes something a “soft” caramel. Sorry!

  • Looks amazing, already blogged about it!

  • Lala

    May I know why my veiw is blocked by a Kleenex Ad. I can’t see the whole recipe. I hope you can fix it. The brownie recipe looks awesome. Thanks!

  • Anonymous

    It’s likely an issue with your individual browser. The ads should not be blocking content but rather be on the side. Sorry about that!

  • These look so good!!!

  • ElizabethDK

    Hi there. Loving this recipe, but as Im not american I probably will ahve to ask – the caramel mixture, does it have a different texture compared to a caramel sauce made from scratch?
    I was wondering, since caramels are incredibly expensive where I live, so thought I might be able to make the caramel from scratch and go for a temperature just below soft ball.

  • Anonymous

    Yes, it needs to be thicker than a caramel sauce. I actually used the homemade vanilla bean caramels that are posted in my blog so you could make the candies first and then use those. Enjoy!

  • Rhosey

    I used soft caramels and it seemed to work wonderfully. I would use soft rather than hard because the soft took a good ten minutes to even melt down with the cream. Good luck!

  • Jennifer Lievers

    I’m guessing soft caramels would be the square plastic wrapped type made by Kraft or other companies, whereas hard would be a Werther’s type hard-candy caramel.

  • Anonymous

    I thought Werthers were butterscotch.

  • Just made these and cannot wait till they are cool enough to eat ! My whole kitchen smells delicious!

  • KT S

    Made this last night and they turned out to be more like fudge than brownies. I followed the recipe except I used store-bought caramel sauce (from Whole Foods) instead of doing the caramel myself. Could this be the reason that they are fudgy? I had to leave them in the oven longer than the 20 minutes in the recipe because the top brownie layer wasn’t done (they stayed in an extra 15 minutes!).

  • Anonymous

    It’s possible your oven runs a little cool and they needed longer to bake, and the caramel sauce probably also affected them and made them gooier.

  • Tasha Hudgeons

    I just found these brownies by accident on Pinterest and am now salivating all over my keyboard.

    I have been looking at your other recipes too, they all look delicious! You could be my new favorite blog. I could also be suing you in the near future for damages because of my waistline which is surely going to expand greatly. Argh! ;)

    Keep up the good work!!

    Also… I am wondering if a caramel sauce made from sweetened condensed milk would hold up as well as the caramel candies?

  • Anonymous

    I doubt it, but the only way to know for sure is to try and see. I think it would be soft and gooey (and they’re already pretty gooey). Enjoy!

  • Tasha Hudgeons

    Ok, I’m going to try it tonight. I’ll let you know how it goes!

  • Kim Christoffel

    Something funny happened when after baking the 2nd layer there was a layer of i think grease on the top..very strange

  • Substitute Real cooked bacon pieces for pecans. Enjoy. You’re welcome.

  • A_amna09

    can we use home made caramel/dulce de leche if we dont wanna use caramel candies?

  • annieseats

    Results will vary with any substitution. I’ve only made them as directed here so I don’t know. Good luck!

  • Viv Capriano

    Found your blog via these dulce de leche brownies your recipe inspired. Mmmm! Thanks for sharing!

  • Your recipes never cease to amaze me. I just made these last night to send in a care package to the boyfriend and it turned out to be the best thing ever. I hope he likes them!

  • Kellyanne

    I made these in a 9×9 pan… should have cooked an extra 5-10 min (they were not done at all), but everyone LOVED them.

  • Emily

    I finally made these after staring at them continually for several weeks — they were as amazing as you said! I made the Mexican chocolate caramels that Brown Eyed Baker posted recently and after taking them into work, I had a bunch more to use up. I added some cinnamon, cayenne and a little but of almond extract to the brownie base to play up the flavors in the caramels. I don’t know whether it was becuase I used homemade caramels but they took a little longer to cook (about 26 minutes). This recipe is perfect — Everyone at work loved them! Thank you so much!

  • Melanie

    Any recommendation on making these at altitude? I added 2 T, which works on regular brownies. These are hardly regular!! ;-)

  • annieseats

    I’m not familiar with baking at altitude. Sorry!

  • NRS

    These are amazing!!! So so so yummy! I also omitted pecans at my son’s request. Didn’t miss them a bit.

  • Michelle

    I made this today with carmel condensed milk top and fill and it was yumm!!!! i cooked it for a extra 5-10mins and the brownie was still nice and moist and the layers where defiantly there!

  • Diannehouseholder

    i have made these many, many times now. i absolutely love this recipe. it i super east to make and the brownies turn out perfectly every time!!!!

  • Rhea

    I just made these for my family and left and right I got compliments how delicious it is!!!! Thank you! Absolutely fabulous!

  • Tiffani

    I made these last weekend and they are to die for! I used semi-sweet baking chocolate and they had to set up overnight, but they were amazing! Thank you so much for sharing.

  • Tiffani

    Oh, and I’m making them again today!!

  • MargaretS

    I made these for Thanksgiving! I always have slight doubts when I read reviews of recipes that say “…and everyone was RAVING about them…”, but I want you to know that this was by far everyone’s favorite dessert at Thanksgiving….even over the pecan pie! I was told so by my 92 year old great aunt. Thank you for making me look good in front of my family Annie!

  • I made these for a holiday potluck at work…I’ve tried many of your recipes, and I haven’t had to adjust any baking or cooking times at all. This one, however, I had to bake about 16 minutes longer than the recipe called for (when baking with the top layers, that is). Baking the bottom part for 20 minutes worked out just fine, but I ended up baking the top for about 36 minutes total. Not sure what the difference was between what I did and what you did, but oh well. Man, oh man, are they delicious!!

  • Katie

    Just made these …. wow wow wow wow…. that is all I can say! Soooo rich and delicious! I did have to bake an extra 10-15 minutes (in the 9×13) to get the top layer baked, but once they were done… wowzers! so worth the time!

  • Tara

    Oh my gosh, these are good. I don’t make them often, but when I do, everyone always raves about them. Really glad I lined the pan like you said, the baked caramel makes it impossible to get out of the pan!

  • Kathy Grant

    I am in the UK, and we don’t have All Purpose flour. We have Plain flour, and we have Self-Raising Flour, which contains a raising agent. Is this latter, the same as All Purpose Flour? :-)

  • annieseats

    I’m guessing it is the equivalent of plain flour. Enjoy!

  • Kathy Grant

    Thank you! Oh, and is Heavy Cream the one with the maximum percentage of fat? That’s called Double Cream, over here. :-)

  • annieseats

    Yes, I believe they are basically the same. Even if there are minor differences, they can be used interchangeably.

  • Helen Fewster Thornell

    I’ve made these several times and they are my favorite brownies. And at my sister’s request, i will be making them again for our Family Christmas Dinner. Can I substitute good quality dark chocolate chips for the coarsely chopped chocolate? Why give myself an extra step?!

  • annieseats

    For best results, you really should use the chopped chocolate. Chocolate chips contain a different percentage of butterfat than their chocolate bar counterparts, and this causes them to have different melting properties. If a recipe calls for chopped chocolate, I highly recommend using it. See the FAQ page for more info. Glad you enjoy these so much!

  • Marilyn

    I made caramels and they are a little too soft. Can I sill use them in this recipe, should I use less cream?

  • annieseats

    Yes, this is a great use for those. I wouldn’t worry about reducing the cream – shouldn’t make a huge difference here.

  • Guest

    Hi Annie,
    Self-Raising Rlour and All Purpose flour are NOT the same thing. Self-Raising Rlour has a raising agent already in it (think baking powder/soda) while Plain Flour is equivalent to All Purpose.

  • annieseats

    If you read my response, I said that plain flour, not self-rising, is the equivalent of all-purpose.

  • lso12

    Actually, not to be snarky (but you seem to have headed down that road), but you said you were guessing. Also, heavy cream and double cream are not the same thing and the differences are not terribly minor. You might care to do some research prior to replying as in baking, such differences can make or break a recipe.

  • annieseats

    I have used both types of cream interchangeably in recipes without issue. So, I’m speaking from experience. And yes, I informed the commenter that I was guessing. Readers are always welcome to look up answers for themselves.

  • Tina

    Oh my! I am so sorry that you have to deal with all of these rude comments. You are amazing, and I hope you are doing well. These look amazing!

  • MarGreeno

    Hi, I hope you haven’t already answered this, but I was wondering how many vanilla bean caramels would be 14oz? Thanks!

  • annieseats

    There isn’t an exact number since they vary in size depending on how they are cut. I weigh out 14 ounces.

  • Maggie Donaldson

    Well said Tina! People can be so unnecessary sometimes! I am in the UK and can confirm that all purpose is pretty much the same as plain flour, and double cream is perfectly substitutable for US heavy cream. I am always cooking from US recipes and have never had a problem using these ingredients. Keep posting your fabulous recipes, Annie, we love you!