Cookie Caramel Brownies

Here’s what I know… making caramel squares is not my calling. Yikes! These puppies are hard to make. Last weekend, I attempted them twice. Twice I failed. The first was a complete waste. The second batch I was able to save. They were too soft to wrap but I knew I could find a use for it.

I should be able to make caramel if we’re going to unintentionally promote it. As we’ve said before, we didn’t name our blog “Caramel Living” because we have an obsession with caramel.

Last week I contemplated how I would use this too-soft caramel. I had several thoughts… pancakes, ice cream, caramel apple pizza (a recipe provided at our caramel party) and so on and so forth. I was suddenly excited to bake something with this caramel. 

I decided on making a combination of bars. One half would be brownie. The other half would be chocolate chip cookie. A layer of caramel would divide them. The rest is history.

Brownies (Adapted from: Allrecipes):

*you can also use Cara's recipe

2 sticks melted butter

1 ½ C white sugar

2 tsp vanilla

3 eggs

1 C flour

2/3 C unsweetened cocoa

½ tsp baking powder

½ tsp salt

Mix together butter, sugar and vanilla. Next add eggs, one at a time, mixing in between. Set aside.

Combine flour, cocoa, baking powder and salt. Gradually mix flour mixture into butter mixture.

Preheat oven to 350°. Grease 9x13 baking pan. Spread the brownie mix evenly into the pan. Set aside.

Spread brownie dough

Let’s get the cookies dough ready.

Cookies:

I cut my normal recipe in half.

1 1/3 C flour

½ tsp baking soda

½ tsp salt

Just under ½ C white sugar

Just under ½ C brown sugar

1 stick of unsalted butter, softened

½ tsp vanilla

1 egg

½ - ¾ C chocolate chips

Combine flour, baking soda and salt. Set aside

Mix together white sugar, brown sugar and butter. Next add vanilla and mix. Add egg and mix. Add chocolate chips and mix. Gradually mix flour mixture into the sugar mixture.

For the caramel sauce, try Cara’s homemade recipe.

Now it’s time to bring it all together. If your caramel is thick, warm it just enough to make it easy to pour over the brownie mix. I warmed mine for about 35 seconds.

Pour caramel over brownie dough

Now let’s add the cookie dough. I took a handful of the dough and used my hands to gently pull and press it out (before adding it to the pan). Next I laid the dough throughout the pan, leaving caramel rivers here and there.

Lay cookie dough over caramel

Bake the bars for 30-40 minutes.

Let cool completely (or you will burn your mouth off like I did) then devour.

National Mint Chocolate Day

My writing here is NOT going to knock your socks off because I'm supposed to be working but I JUST heard that it was National Mint Chocolate Day and I just HAD to post one of my favorite mint chocolate recipes.   I adore anything mint and chocolate so I can't believe I didn't have this very special day in my calendar (that's been remedied now).  Citizens of Earth...feast your eyes on this bar...

Creme de Menthe Bars

First Layer
1 c. sugar
1 c. flour
1/2 c. butter
4 eggs
1 can chocolate syrup (like Hershey's)

Mix ingredients and spread on 10x15 jelly roll pan or 9x13 pan.  Just be sure the sides are a few inches tall because these brownies are thick, especially the smaller the pan.  Bake at 350 degrees for 20-25 minutes.  Let cool completely.

Second Layer
1/2 c. butter
1 tsp peppermint extract
4 c. powdered sugar
few drops green food coloring
1-2 T milk

Mix and spread over brownie layer.  Heat or add milk if the frosting isn't soft enough to spread easily.  Cool completely.

Third Layer
12 oz. chocolate chips (I prefer semi-sweet)
1/2 c. butter


Melt together and spread over top of mint frosting layer.  Let cool.  Cutting the bars is easiest/neatest before the top layer hardens completely.

Enjoy!

Homemade Caramel Sauce & Brownies

Why is our page called Caramel Living, you ask?  When Mel and I started to brainstorm a creative joint venture, the issue of a name came up.  We took some time to think of names and guess what?  We both independently came up with the same name, Caramel.  You see, it combines parts of our real names.  We're geniuses and it was clearly meant to be if we both thought of the same name!  So we set up the blog and then created the Facebook page.  As we have grown, we have been asked "where's your caramel recipe?!?!"  Based on our recipes that have been posted so far, you probably think we should really be Cheesy Living.  We do love cheese.  :)  In any case, we now have a caramel recipe on the blog.  I made caramel sauce last night and it was SOOOO good.  It was really easy, which I was surprised by since I reviewed several recipes on the internet and started to get nervous that my first batch may very well be a disaster.  I settled on a recipe that contained several cautions and comments to the effect of, "don't worry if you are a beginner and mess it up, you'll get it eventually."  I bought a new candy thermometer and was all set.  Then at the last minute I realized I was going to use up too much of the white sugar making the brownies (below).  I had to find a pinch hitter recipe.  Boy am I glad with the switch because this recipe was easy and the resulting sauce is delicious.  I'm honestly surprised at how well it turned out.  I do have to admit, I was disappointed I didn't get to use the new candy thermometer but I'll use it for my next project - wrapped caramels for our 500th Facebook fan along with the person who referred her.  They'll be arriving soon, Jami & Jill!  :)

Saucy Salted Caramel

Adapted from the Pioneer Woman

1 packed cup brown sugar
1/2 cup heavy cream or half & half
4 T butter
1/4 t kosher salt
1 t vanilla 

Place brown sugar, cream, butter and salt in medium saucepan and cook over medium heat while whisking slowly for 5-7 minutes.  Add the vanilla and heat another minute to thicken further.  Remove from heat and pour into container.  As it cools, it will thicken even more.  Serve right away or store in refrigerator.  Warm to serve.

Now the question is, what can I serve this incredible caramel sauce with???  This morning, I added a spoonful to my latte.  Ermagawd it was good. Last night I made the following brownies to drizzle the caramel over.  The brownies are also very easy to make and so, so good.  They really aren't that much more work to make than brownies out of a box so try it!  Just remember, no matter how yummy unsweetened chocolate looks, its NOT until you add sugar.  :)  

 

Homemade Brownies

From Baker's

4 squares unsweetened baking chocolate
3/4 cup butter
2 cups sugar (I tend to use a little less, like 1 3/4)
3 eggs
1 t vanilla
1 cup flour
1 cup pecans or walnuts (I don't add nuts because we have a nut sensitivity in the family)

Preheat oven to 350 degrees.  Line 13x9 or 9x9 (for thicker brownies) with aluminum foil and grease foil.  Microwave chocolate and butter on high for 2 minutes.  Stir until chocolate is melted.  Stir in sugar.  Add eggs and vanilla and stir well.  Next add the flour and nuts.  Spread into pan and bake for 27-32 minutes (as long as a toothpick comes out clean when inserted).  You can remove the foil and just wrap over top for easy storage. 

For the above pictured double-decker brownie, I put walnuts on a single layer brownie, drizzled with the caramel sauce, topped it with another brownie and added another layer of walnuts and sauce.  Delish!