Saturday, December 10, 2011
A rich double chocolate brownie topped with cool creamy caramel icing. Yeah. It's as amazingly good as it sounds. You'll need a candy thermometer (you can use your 40% off coupon at the craft store to buy it) to make the frosting, but believe me.....it's worth it! We made them twice in a week and still are daydreaming about the next time...maybe tomorrow? :)
Posted by Lara.
2 (1-oz.) unsweetened chocolate baking squares
2 (1-oz.) semisweet chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all purpose flour
1/2 tsp. salt
1 tsp. vanilla
3/4 cups chopped, toasted pecans, divided (optional)
3/4 cups semisweet chocolate chips, divided
3/4 cup butter
2 cups sugar
1/2 cup buttermilk
12 large marshmallows (or 1-1/2 cups mini marshmallows)
1 Tbs. light corn syrup
1/2 tsp. baking soda
FOR BROWNIES: Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth. Set aside.
Spread batter into a greased and floured 9 x 13-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate chips.
Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.
FOR CARAMEL FROSTING: Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage). NOTE: It only took us about 15 minutes to reach that temperature.
Not quite done. Now it's done.
Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss. You'll want to spread the frosting over brownies somewhat quickly, before the frosting sets up.
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