Tuesday, October 11, 2011

Something to Slobber Over: Chocolate Caramel Brownies

Since I started this baking journey, I have gotten requests to post about all sorts of things. Savory cupcakes, doughnuts, lemon bars, pickle cupcakes (oh hubby, where do you come up with this stuff?) and most recently, all things chocolately. Since the office pals were tickled silly by my Oreo Balls,  I decided a choco treat was just the thing to do.

I have to mention my days as a cubicle chick are now over. I got a new job opportunity, moved over to another office, one floor below my old one (no cube required!) beginning just this week. While somewhat bittersweet, I'm ready to start a new chapter in my life and work towards the goals I have for my future. (and by this I mean Jedi Master baker)

I have dazzled my office peeps with my baked goodies for over a year now, so I wanted to go out with a bang on my last day. Go BIG or go home people. I whipped up a peanut butter cookie sandwich (next post!) and THIS brownie.

Woahh Momma.

This brownie will change your life. And if you have too many, maybe the way your jeans fit too. It's rich, chocolately delicious, delightfully gooey and oozing with caramel. Sound like something you may want to indulge in? In the words of one of my office buddies, "You'll have your hand on the second one before you even finish the first."  Beware!

Chocolate Caramel Brownie: (recipe inspired from Toll House)

2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 tsp vanilla extract
4 eggs
1 1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt

Note: Make your brownie batter first by melting the butter and then mixing all ingredients together in the order mentioned above. Now on to the fun ingredients :)

1 cup evaporated milk
1/2 cup butter, melted
10 oz package of caramels (wrapped or unwrapped, but unwrapped is way easier!)
2 cups (12 oz. package of semi sweet chocolate morsels)

The How To:

1. Preheat oven to 350 degrees.
2. Mix 2/3 cup of the evaporated milk and butter into the brownie batter. Spread half of the batter into an ungreased 13 x 9 baking pan.
3. Bake this portion of batter in oven for 15 minutes.
4. Heat caramels and remaining evaporated milk (1/3 cup) in small saucepan over low heat, stirring it constantly, until caramels are melted. Sprinkle chocolate morsels over the baked brownie mixture, then drizzle melted caramel mixture over it.
5. Drop remaining batter by heaping teaspoons over the caramel mixture.
6. Bake for 25 to 30 minutes or until center is set.
7. Cool in pan on wire rack.

I have officially had my blog for a little over a month now. When I first started it, I thought the site would get lost in cyberspace somewhere generating no interest whatsoever. I want to take the time to say THANK YOU to my family, friends, subscribers and followers who have made the site more popular than I thought possible. I'll keep posting if you keep reading! (And please comment if you stop by, it means so much!)

Til we meet again ladies and gents! :)
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