Calling All Caramel Fanatics–Caramel Fudge Brownies


Calling all caramel fanatics!  I use to think that if you set a plate of peanut butter brownies down in front of me at the same time you set a plate of caramel brownies down,  I’d reach for the peanut butter brownies first.  But these brownies might just have disproved that theory.

These brownies are the rave.  They have a unique buttery/nutty flavor that can be noted even through all of that yummy dark chocolate.  If you’re planning on making brownies in the near future then I suggest you give this recipe a try.

Because these are so rich I cut them into bite sized pieces to serve them.  And then, I watched them disappear!

I modified my original recipe for Triple Chocolate Brownies to create these Caramel Fudge Brownies.

Caramel Fudge Brownies

1 stick of butter, melted

1 c. granulated sugar

2 eggs, room temperature

1/2 c. dark chocolate chips, melted

1 tbsp. cocoa powder

1/4 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla extract

3/4 c. all-purpose flour

1/3 c. caramel sauce (plus 1/4 c. for topping)

1/2 c.  mini dark chocolate chips

Line the bottom of an 8”x8” pan  with a piece of parchment paper.  Spray the sides with non-stick cooking spray.

In a large bowl, cream butter, sugar, and eggs.  Beat in caramel sauce and melted chocolate.  Add cocoa, baking powder, salt, and vanilla; mix thoroughly.  Add flour and mix until all ingredients are well blended.  Fold in mini chocolate chips.  Pour into prepared baking pan and bake for 30 minutes, or until toothpick comes out clean.  Allow to cool completely and then turn onto a cutting board.  Cut into desired sizes and drizzle caramel sauce on top.

You know, it’s not too late to whip up a batch of these for your Super Bowl party!

Triple Chocolate Brownies

Sometimes you just have to overdose on chocolate.  And I’ve found that one of the best ways to do that is with these Triple Chocolate Brownies.

Triple Chocolate Brownies

This brownie recipe comes from my cookbook, In the sweet of it.

Triple Chocolate Brownies

1/2 c. butter, melted

1 c. granulated sugar

2 eggs, warmed to room temperature

1/2 c. semi-sweet chocolate chips, melted

1/4 tsp. baking powder

1/4 tsp. salt

1 tbsp. baking cocoa

3/4 c. all-purpose flour

1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease 8”x8” square glass baking pan.

In large bowl, add butter, sugar, eggs, and melted chocolate; stir thoroughly.  Add baking powder, salt, cocoa, and flour.  Mix all ingredients together until blended.  Fold in chocolate chips.

Pour batter into prepared pan and bake for 30 minutes, or until toothpick comes out clean when inserted into the middle of the brownies.  Remove from oven and cool thoroughly before cutting.  

Triple Chocolate Brownies

These brownies are chewy on this inside with a light crusty top.  Many times I will use a double Dutch cocoa when I make these, but I did not do that for this particular batch.

Triple Chocolate Brownies

Do you have a recipe that you are drawn to when you need a chocolate overdose?

Tuxedo Brownie Re-make

A considerable number of years ago I worked part-time as a Pampered Chef consultant.  I loved that job!  Talk about incentives – every month there was one, and let me tell you I loved them too.  If you could sell Pampered Chef, you could earn free products.  Let’s just put it this way, I earned so many free products I couldn’t carry all of them to my shows anymore.

Today I still have, and treasure, all of my Pampered Chef products.  And of course, I have favorites.  One of my most favorites is a cookbook I earned.  It’s called The Pampered Chef Celebrate!  Family, Friends & Great Food.  I always thought Pampered Chef’s concept where food preparation was concerned was to keep it easy, make it taste great.

When I found a brownie mix on sale at Target this weekend for .65 cents,  Tuxedo Brownies from this cookbook immediately came to mind. These are such cute little treats and have a great taste – you can’t go wrong.  Because I was out of white baking chocolate I had to alter the recipe slightly.

Preheat oven to 325 degrees.  Spray mini-muffin pan with nonstick cooking spray.  Prepare brownie mix (19-21 oz)  according to package for cake-like brownies.  Fill each cup 2/3 full.  Bake for 14 minutes or until edges are set.  Do not overbake.

Remove pan from oven and set on cooling rack.  Press tops in (making a small well).  Cool for 15 minutes in pan and remove.

Microwave 2 (1 oz) squares of white baking chocolate  (I used 1 (1 oz square) of semi-sweet baking chocolate) and 2 tablespoons of milk (I used 1 tablespoon of milk)  for 1 minute.  Stir until smooth.  Cool slightly.  Mix 8 oz of softened cream cheese and 1/4 cup powdered sugar in separate bowl.  Gradually stir in melted chocolate mixture.  Fold in 1 cup of thawed whipped frozen topping.

Fill pastry bag, or Easy Accent Decorator (star tip) and pipe into center of brownies.  Garnish with mini – chocolate chips.

Refrigerate 1-3 hours before serving.  Yields 4 dozen

Warning –  Make sure you take a picture of them because they will go so fast that’s all you’ll have left to remember them by!