Double Chocolate Brownies with Caramel Frosting

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!

Double Chocolate Brownies with Caramel Frosting

Double Chocolate Brownies with Caramel Frosting

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
  • 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

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.
  • 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.

 

 

Comments

  1. oregonjudy says

    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?

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