I make dessert for a weekly social gathering in my home. While I have standby yumminess that I like to bake, ocassionally I want to make something new. I try all kinds of things, and I have taken to calling my friend Linda “my guine pig”. This was our dessert this week. I hate to brag, so I can’t tell you just exactly how good they were. They’re gone now; they did not last long!
A word about brownies. You could probably make this recipe with any brownie, even a boxed mix, but the brownie recipe here is worth making them from scratch. This is our go to brownie, and it is plenty yummy all on it’s own.
Brownies with Salted Caramel Frosting and Chocolate Glaze
- 1 2/3 cups sugar
- 3/4 cup butter or shortening (I actually use canola oil much of the time right now!)
- 2 T water
- 2 eggs
- 2 t vanilla
- 1 1/3 cups whole wheat flour
- 3/4 cup cocoa
- 1/2 t baking powder
- 1/4 t salt
- 3/4 cup nuts or chocolate chips (6 oz. of semisweet chocolate chunks work perfectly here, and it leaves you the other half the package for the glaze.)
Stir together sugar, fat and water, add eggs and vanilla and stir until combined. Mix dry ingredients and combine with sugar mixture. Stir in the chocolate chunks (or chips, nuts, etc.) and spread in a greased 13 by 9 inch pan. Bake at 350 for 20 minutes. Cool completely before frosting. If you choose to make plain brownies, opt to eat them warm; you’ll thank me!
Salted Caramel Frosting
- 1/2 cup butter or shortening (I used coconut oil.)
- 1 cup brown sugar
- 1/4 to 1/2 t SEA salt
- 6 T milk (I used full fat coconut milk.)
- 1 t vanilla
- 3 cups powdered sugar
Combine fat and brown sugar on the stove; heat slowly to a boil, stirring constantly, and boil for a minute. Remove from heat and add sea salt and milk. Return to heat and bring just to a boil, again slowly stirring constantly. Remove from heat, stir in vanilla, set aside, and allow to cool for about 30 minutes. Then use a mixer to beat in powdered sugar until smooth. Add a bit of milk if frosting gets to thick. Frost brownies.
- 6 oz. of semisweet chocolate
- 2 T oil (I used canola.)
Melt chocolate and oil together stirring until smooth. Cool for a while, then gently pour onto frosted brownies. Gently tilt pan of brownies allowing glaze to run until it has covered the entire surface. Chill to get glaze to set up.
These can be stored in the fridge, but are best cut and served at room temperature.
Please come back and tell me how you liked them if you make them. They were a hit over here!