Brownies are one of my favorite things to bake (and to eat). Start with a reliable recipe as your base and add whatever flavors you want – mix in toasted nuts or chocolate chips, frost them, drizzle them, whatever you want.
These treats are basic and delicious, using my standard easy brownies recipe and caramel buttercream. I almost sprinkled Heath bits on top, but decided to leave them as-is. I’d also like to come up with a caramel swirl brownie, not unlike peanut butter swirl brownies. Or event a caramel peanut butter swirl? This also just gave me an idea for peanut butter caramel frosting…and now my imagination is running wild. We’ll see what happens.
Ingredients
For the brownies
- 1 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 6 tablespoons cocoa powder
- 1 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon vanilla extract
For the frosting
- 12 tablespoons butter, softened
- 3 cups powdered sugar
- 1/3 cup plus 3 tablespoons caramel sauce, to taste
- 1 teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin; I always sprinkle the bottom of the tin with sugar when I’m baking brownies for a crunch bottom crust.
In a mixing bowl, stir together oil and sugar, then add eggs, one at a time, mixing well after each. Stir in cocoa powder, then salt, flour, and vanilla until the batter is smooth.
Pour into the baking tin and spread into an even layer. Bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. These brownies are fudgy, but shouldn’t be too gooey in the middle when they’re done; the center will look mostly set on top.
Remove from oven and allow to cool before frosting.
To make frosting, beat butter and powdered sugar on low speed until the sugar is fully incorporated into the butter. Add caramel sauce and vanilla and beat to combine completely. Pour over brownies and frost with an offset spatula; cut into 24 squares.
amy bakes in the 'burgh 