Caramel Brownies

I know I probably shouldn’t even share this, since at least around here we’re on a weight loss journey, but I figure a brownie once in a while won’t kill us- especially if we’re working out, right? If your kids are anything like the ones around here, they will ask, often, and quite nicely, for brownies (and caramel sauce) whenever they get the chance. I’ve tried making different recipes, but the one I developed about 2 years ago is the only one they want.

Without further ado:

Ty’s Brownies:

(serves 12)
Preheat oven to 350

1 c flour
¾ c sugar
½ tsp baking powder
½ tsp salt
2 eggs
1 stick melted butter
2 tsp vanilla
¾ c semi-sweet morsels (melted)
½ c milk chocolate morsels (melted)
1c chopped walnut (optional) – meaning I rarely put nuts in them. The kids don’t like them that way. The Cowboy doesn’t like them that way either. I’m the only fan I guess!

Mix dry ingredients together in a medium bowl. In a separate bowl, lightly beat the eggs, and add in your vanilla. Add to the dry ingredients and stir until well-mixed. In yet another bowl, melt your butter. Add most of it to the dry ingredients. In the same bowl, melt your chocolate chip morsels. I put them in the microwave to save time. Heat for 30 seconds at a time (takes about a minute to a minute and a half) and stir until softened. The leftover butter in your bowl should help make them smooth. Add your chocolate to the bowl of dry ingredients and mix well. Place into a 9×9 greased pan and bake at 350 degrees for 25-30 minutes (or until your desired doneness is reached). As an aside- I’ve made a double batch of these before, and put them in a 9×13 pan, however, they are really much better made in a 9×9 as single batches. Don’t ask me why that is, because I couldn’t tell you!

Calico’s Caramel Sauce:

1 stick, unsalted butter
½ tsp salt
1 ¼ c packed brown sugar
2 tsp vanilla
½ cup heavy whipping cream

In a heavy saucepan (or a cast iron skillet if you’re me) melt one stick of butter over medium heat. When melted add the salt, brown sugar, vanilla. Stir (for best results use a wire whisk) over medium heat until the sugar begins to boil. Allow it to boil for a one to two minutes and then add your heavy cream. Lower the heat, continue to stir and bring to a boil for about 2 minutes or until sugar is cooked, no longer granulated, and sauce is thin. Let cool slightly before serving.

Now, if you want to be fancy, you can mix this into the brownie recipe above- but you’ll need to cook it for about 45-60 minutes if you do that. Otherwise, I serve it on top of the brownies, with ice cream. If you mix it into the brownie mix, about half of what this recipe makes will cover you- in which case the kids promptly pop some corn and ask to put the rest on their popcorn!

Sigh.

You’re welcome. Have a great weekend!