Calling All Caramel Fanatics–Caramel Fudge Brownies

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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!

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Country Apple Caramel Sauce

Do you ever have insatiable sweet tooth won’t stop aching?   I seem to have one more times than not – like last week for example.  When my sweet tooth is screaming, I usually search for a quick and easy solution.  This Country Apple Caramel Sauce is both – quick and easy.  It will surely stop any insatiable sweet tooth from aching dead in it’s tracks – I promise!

Country Apple Caramel Sauce

5-6 apples peeled, cored, and sliced (use an apple that you favor)

1/4 stick of butter

1 c. brown sugar

1/2 c. skim milk

a couple dashes of salt

2 tbsp. cornstarch, set aside

2 tsp. vanilla extract

In a large skillet, melt butter on low heat.  Add sliced apples and sauté until tender.  Stir in brown sugar, milk, and salt; cook on medium heat for about 5 minutes.  Turn heat to low.  In a separate bowl, add cornstarch and add 1/4 c. of the hot apple mixture; mix thoroughly.  Pour cornstarch mixture into apple mixture and cook until apple mixture thickens.  Remove from heat and stir in vanilla extract.

Serve warm on top of your favorite ice cream or cake.

I’m also thinking sauce would taste great churned into a homemade ice cream with a pieces of pie crust thrown in.  Homemade Apple Pie Ice Cream here I come!

Looking for an apple topping with a little kick in it?  Check out my recipe for Apple Rum Ice Cream Topping.

Chocolate Covered Caramel Cheesecake Bars

“Good things happen unexpectedly.”  My quote for the week.

Does it matter that I failed miserably at making homemade microwave caramels this weekend? Only if you’re interested in what I did with the failed batch of caramels caramel sauce I ended up with. 

I should have listened to the little voice that kept telling me to go to the store and buy butter and not substitute margarine.  But I didn’t listen and when my  caramels didn’t harden I wasn’t surprised.  I’m not complaining though because instead getting a pan full of caramels I got one of the most delicious caramel sauces to ever touch my lips.

So, what do you do with unexpected caramel sauce?  You serve it on ice cream, you dip fresh sliced apples in it, and you make something so rich and sinful that you forget all about the little voice that told you that you should have went to the store.

I scoured the internet for recipes that called for caramel and when I landed on this recipe for Deluce de Leche Cheescake Squares at the browneyedbaker  it was love at first site.

Michelle’s recipe looked perfect.  I did cut the filling recipe in half (since I wanted a smaller batch), I added a pinch of salt to the chocolate glaze, and of course, I used my caramel sauce in place of the Deluce de Leche that her recipe called for.

These bars are absolutely delicious.  I guess sometimes when you fail at one thing you succeed another.  

How do you handle failure?  Do you throw in the towel, or does it make you more persistent?