Wednesday, December 15, 2010

Stirring things up: Double Chocolate Brownies with Caramel Frosting

I've also found more time lately for cooking and baking, just in time for the holidays.  I love trying new recipes, and when I discover a good one, I always want to share.

Below is a recipe I made recently to share with some friends.  They were some of the best brownies I've ever eaten. The recipe came from The All-New Ultimate Southern Living Cookbook (you can almost never go wrong with Southern Living, right?).  It's one of my favorite cookbooks...it has great pictures and helpful tips for people like me who need lots of help.

Double Chocolate Brownies with Caramel Frosting

2 (1-ounce) squares unsweetened baking chocolate
2 (1-ounce) squares semisweet baking chocolate
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 pecans, divided
3/4 cup semisweet chocolate chips, divided
Caramel Frosting

Melt chocolate squares in microwave or double boiler, stirring occasionally until smooth.

Beat butter and sugar at medium speed with an electric mixer 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 chips.  Spread batter into a greased and floured 13x9-inch pan.  Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate chips.

Bake at 350 for 40 minutes or until set. Cool completely on a wire rack. Spread evenly with Caramel Frosting.


Caramel Frosting

3/4 cup butter
2 cups 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, 25 to 30 minutes or until a candy thermometer registers 234 degrees (soft ball stage).

Remove from heat.  Beat at high speed 5 to 7 minutes or until frosting thickens and begins to lose its gloss.  Frost brownies immediately.

1 comment:

Lindsay said...

Oh my. Those look deadly. I've never successfully made brownies not from the box. Might have to give these a try!