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Chocolate and Caramel – does it get any better than that?! These double chocolate brownies with caramel frosting are pure heaven.
When I first saw this recipe in my mom’s new Southern Living Cookbook I knew I would be making them – soon!
They did not disappoint! The brownie is full of chocolate and topped with a creamy caramel frosting.
They are a perfect addition to any upcoming summertime picnic or just because. They are guaranteed to satisfy any chocolate craving you may have.
You need a candy thermometer to make the frosting. If you don’t have one, borrow one from a friend or go buy yourself one. You’ll be glad you did!
Ingredients
- 2 (1-oz.) unsweetened chocolate baking squares
- 2 (1-oz.) semisweet chocolate baking squares
- 1 C butter, softened
- 2 C sugar
- 4 large eggs
- 1 C all purpose flour
- 1/2 tsp salt
- 1 tsp vanilla
- 3/4 C chopped, toasted pecans, divided (I didn’t use)
- 3/4 C semisweet chocolate chips, divided
- 3/4 C butter
- 2 C sugar
- 1/2 C buttermilk
- 12 large marshmallows
- 1 Tbsp light corn syrup
- 1/2 tsp baking soda
Instructions
- Microwave chocolate squares in a small bowl at medium heat until melted.
- Stir chocolate until smooth.
- Beat butter and sugar at medium speed until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- Add melted chocolate, beating just until blended.
- Add flour and salt, beating at low speed just until blended.
- Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips.
- Spread batter into a greased and floured 9 x 13 pan.
- Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.
- Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack.
- Frost evenly with Caramel Frosting.
- Melt butter in a large saucepan over low heat.
- Stir in sugar and remaining ingredients.
- Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage)
- Remove from heat.
- Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.
Double Chocolate Brownies with Caramel Frosting
2 (1-oz.) unsweetened chocolate baking squares
2 (1-oz.) semisweet chocolate baking squares
1 C butter, softened
2 C sugar
4 large eggs
1 C all purpose flour
1/2 tsp salt
1 tsp vanilla
3/4 C chopped, toasted pecans, divided (I didn’t use)
3/4 C semisweet chocolate chips, divided
Caramel Frosting
Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.
Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.
Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.
Caramel Frosting
3/4 C butter
2 C sugar
1/2 C buttermilk
12 large marshmallows
1 Tbsp light corn syrup
1/2 tsp baking soda
Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.
Now go and enjoy your brownies with caramel the way they were meant to be!
Post originally shared over at Portland Mama
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Yum! Glad I’m not diabetic! I can see how moist they are from your picture.
This looks delicious! I will have to try it.
Looks sinful. Can’t wait to try them. Quick technical question-what’s the best way to print out the recipe? Is there a printer friendly version?
Yummm…this stimulates my creative juices in many ways, thanks for sharing.
chocolate