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Saturday, October 16, 2010

Caramel Brownies

What to do when your Salted Caramels don't completely set? Make homemade Caramel Brownies of course!

I use a basic brownie recipe from Baker's Chocolate:
4 squares unsweetened baking chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour

Microwave unsweetened chocolate and butter in large bowl on high 2 minutes. Stir until chocolate is completely melted (I usually put the chocolate in for a bit first, as it takes longer to melt than the butter).
Stir in sugar, add eggs and vanilla and mix well. Add flour.
Spread into greased, foil-lined 9x13 pan (or pan with parchement paper).

Now you take the caramel and spread it on top, taking a knife and swirling it a bit.

Bake at 350 for 30-35 or until toothpick in center comes out with crumbs.

Place pan on wire rack and let cool completely. Try to keep husband out of the pan.

Pull parchement paper and brownies out of pan and cut into squares.

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