Chocolate and Caramel – does it get any better than that?! These double chocolate brownies with salted caramel frosting are pure heaven.
Sometimes a girl just needs some chocolate. It was one of those weeks for me. I typically will pick anything citrus over chocolate but once and a while, you just need some chocolate.
To make these brownies I took two of my favorite recipes. I used my mom’s go to, been making for years chocolate syrup brownie recipe. To give it even more chocolate goodness, I added in chocolate chips before baking too, thus making it double chocolate. Chocolate syrup and chocolate chips!! It is a nice gooey, chewy type of brownie which is exactly how I prefer my brownies.
The caramel frosting recipe is from my favorite caramel cake. If you have never made a caramel cake, you need to make this cake!! The cake is really really good but the frosting is AMAZING! I just knew that the double chocolate brownies and caramel frosting would be a perfect combination.
The only thing that would make it better is by making it a salted caramel frosting! I added a bit of my favorite French salt to the frosting and sprinkled some on top too. If you aren’t a salted caramel fan, just leave the salt out! The frosting is easy to make right on the stove top and there is no thermometer needed.
If you are a Salted Caramel fan like me be sure and check out these recipes:
Delicious Salted Caramel Thumbprint Cookies
The perfect Salted Caramel Butter Bars
And Unforgettable Salted Caramel Revel Bars
Some of my favorite kitchen tools I use to make Double Chocolate Brownies:
FRENCH SALT: I love this stuff! It’s amazing on everything. I love to sprinkle it on the top of my cookies.
9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Double Chocolate Brownie Recipe
- 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla
- 1 1/2 cups chocolate syrup
- 1 cup all purpose flour plus 1 Tbsp
- 1/2 cup semi sweet chocolate chips
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/4 cup evaporated milk
- 1 tsp vanilla
- 3 cups powdered sugar
- 1/4 tsp coarse French Salt additional for garnish
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Cream together butter and sugar. Beat in eggs, one at a time.
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Mix in vanilla, chocolate syrup, and flour. Pour into a greased 9 x 13 pan. Sprinkle with chocolate chips.
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Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean.
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Cool before frosting.
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Place 1/4 cup butter, brown sugar and evaporated milk into a small sauce pan over medium heat. Stir until melted and mixture is smooth and no longer gritty.
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Cool mixture for 15 minutes and then pour into bowl of stand mixer and add in powdered sugar.
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Turn to medium high and mix for another minute. Add in remaining butter, vanilla and French salt. Beat on medium for 3-4 minutes or until light and fluffy. Add additional milk if needed to get a nice spreadable consistency.
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Frost brownies. Sprinkle with additional coarse French salt if desired.
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Originally posted on May 27, 2010
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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
Can I use half and half instead of evaporated milk ?