These could be the best brownies that you have ever had. They are chewy, chocolaty, nutty, and absolutely out of this world! With the added caramel frosting it puts them way over the top. I will confess that at first I did not have such good results with this recipe. In fact, it was rather dismal. I get crazy when a recipe does not go like I think it should. You might say to the point of being obsessive. Perfection sometimes is my downfall. I don’t want to settle for mediocre.
In looking for something a new and exciting recipe to share with my tennis team the photo of these brownies in my 2006 Southern Living Cookbook would not stop dancing in my head. I made them, but not with the results that I had anticipated. I did take the less than perfect brownies to my tennis match and one of our opponents walked over to GI Joe and me blubbering , ” I just want to tell you that after eating these brownies, I would like to marry you.” So then I was on a mission to make them perfectly! By the way I could have been this guy’s mother.
The perfect results eluded me for a couple of tries, but then there it was the most magnificent brownie ever! Why the problems? I was scratching my head trying to figure it out. First I turned down the temperature and cut five minutes from the original recipe which resulted in the moist and chewy brownie I wanted to put in my mouth. The frosting had me really rattled. I hate cooking anything that resembles candy! I switched the white sugar for a more flavorful brown sugar and used a candy thermometer to cook the mixture just to 234 degrees. I quickly took it off the heat and using an electric mixer increased the beating time to 14 minutes.
Just between you and me. I like the brownies without the caramel frosting, but six out of seven Family and Consumer Science teachers thought the icing was a hit! I guess that I am out numbered.
Double chocolate Brownies with Caramel Frosting adapted from Southern Living
Yield: 32 brownies
- 2 1-ounce unsweetened chocolate baking squares
- 2 1-ounce semisweet chocolate baking squares
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup chopped, toasted pecan, divided
- 3/4 cup semisweet chocolate morsels, divided
- Caramel Frosting
- Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted. Stir chocolate until smooth.
- Beat butter and sugar at medium speed until light and fluffy.
- Add eggs 1 at a time beating just until blended after each addition.
- Add melted chocolate, beating just until blended.
- Add flour and salt, beating at low speed just until blended.
- Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels.
- Spread batter into a greased and floured 9 x 13 inch pan or line with parchment paper.
- Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
- Bake at 325 degrees for 35 minutes.
- Cool completely on a wire rack. Spread evenly with Caramel Frosting or choose no to frost the brownies. I think they are great without the caramel, but if you love caramel, this frosting is for you.
- 3/4 cup butter
- 2 cups brown sugar
- 1/2 cup buttermilk
- 12 large marshmallows
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- Melt butter in a large saucepan over low heat.
- Stir in sugar and remaining ingredients.
- Cook over medium heat, stirring occasionally, until a candy thermometer redisters 235 degrees (soft ball stage )
- Remove from heat.
- Beat at high speed for about 14 minutes or until frosting thickens and begins to lose its gloss.
Yield 2 cups