I like writing numbered lists, especially in class. It makes me feel organized. Even if my list is scattered and all over the place. Let’s talk pizza, TV, and fudge brownies, shall we?
1. Kyle picked up a pizza yesterday. A large delicious I-could-eat-you-everyday cheesy pizza. Inside the box was a small plastic container of Parmesan cheese and red pepper flakes. Kyle then tripped (though he may prefer if I say the box simply flew out of his hands) and the red pepper flakes burst open, and covered the pizza. The pizza looked like it had chicken pox! And I didn’t eat any of it. Why is this significant to me? This is the first time something has stopped me from eating delicious cheesy pizza. I may tell Kyle to drench all of our pizzas in red pepper flakes, since he loves the spice and I don’t.
2. I am looking forward to the next few months and the return of all my favorite TV shows. And the one I am most excited about? Sons of Anarchy. I think I would make a great biker babe. I look good in black. Anyone else watch? I am also looking forward to Boardwalk Empire, Grey’s Anatomy (which had the craziest finale last season), Vampire Diaries and Biggest Loser.
Get ready to go from Biggest Loser to brownieland…
As Carrie Bradshaw would say “Hello Lover….”
3. I finally added salt to caramel and realized what the hype was all about. I have had salted caramel desserts in the past, and loved every bite of every one of them. But something about a rich warm brownie topped with creamy caramel and tangy, bright salt, well, thats heaven. And you can only get that when you make them at home from scratch while everything is still warm and perfect.
However I started out by making normal fudge brownies. The man in my life likes simplicity. However I like flair and decided to add the salted caramel layer. The brownies can be enjoyed either way!
Fudge Brownies with Salted Caramel Topping
Ingredients
- 1 cup 2 sticks Butter
- 2 cups Sugar
- 1/4 cup Brown Sugar
- 4 Eggs
- 1 1/4 cup Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 1/2 cups AP Flour
- 2 cups Dark Chocolate Chips I used Hersheys Special Dark
Salted Caramel Topping
- 1/2 cup 1 stick Butter
- 1 cup Dark Brown Sugar
- 1/4 cup Whole Milk
- 2 cups Powdered Sugar sifted
- Salt for topping
Instructions
Fudge Brownies with Salted Caramel topping
- preheat oven to 350 degrees, prepare 9×13 pan
- Melt butter in a sauce pot. Add sugar and stir over medium heat for 3-5 minutes, until sugar has melted slightly and liquid is silky.
- Remove from heat and pour into a large bowl. Use a spatula to scrape all butter into bowl.
- Add eggs one at a time, stirring between each one. Add cocoa powder and stir until fully combined.
- Add baking powder, salt and flour. Stir until just combined, though make sure there are no lumps or ‘pockets’ full of flour in the batter. Add the chocolate chips.
- Pour into a prepared 9×13 pan and use the back of a spoon to spread out evenly. Bake for 40 minutes until a toothpick comes out clean. Let cool at least one hour before cutting.
Salted Caramel Topping
- In a sauce pot, combine butter and brown sugar and turn heat to medium heat until comes to a slow boil. Add milk and bring back to boil.
- Remove from heat and add powdered sugar. Use a wooden spoon to stir until powdered sugar is fully combined and mixture is creamy. If the mixture has some clumps, then strain before using.
- Let cool for 2-3 minutes before pouring (all) of the mixture on top of the brownies. Sprinkle immediately with sea salt or kosher salt. Let set up, around 10 minutes, before cutting into squares.
Video
Notes
Tips and Tricks to Make Fudge Brownies
The secret is in the frosting. You can add a scoop of ice cream before baking the brownies, and the ice cream will serve as a nice topping. The frosting is an optional step, but it will increase the fudginess and richness of the dessert. This secret sauce will be even more delicious when served with a scoop of vanilla ice cream. It’s a treat that’s sure to impress your friends and family.
To make fudge brownies, you’ll need to use a baking pan with a square shape. Usually, a 8×8-inch-square-pan is the best choice, but a 9×9-inch rectangle pan is a great choice. The larger the pan, the thicker the brownies will be. Light-colored baking pans will help the chocolate fudge bake evenly, and dark-colored pans will cause the bottoms to burn.
When baking brownies, make sure you don’t over-mix the batter. You don’t want the batter to be too thick or too thin. Just mix it until combined, and be sure to allow the ingredients to cool for about 5 minutes. When the brownies are cool, you can spread them with the frosting while they are still warm. This will help melt the frosting and fuses with the top layer of the brownie, which will increase the fudginess and richness of the brownie.
To make brownies, you’ll need to use a small pan. A rectangular pan with a square pan will give you the perfect height, but you can also use a 9×9-inch-square pan if you prefer a taller or thinner brownie. For both, a square pan is best for baking fudge-brownies. A 9×13-inch-square pan will produce flat, dense brownies.
To make the most perfect brownies, you’ll need a large baking pan. Then, pour the butter mixture into the pan and let it melt. Stir in the espresso powder, cocoa powder, and vanilla. Finally, stir in the eggs and flour. Then add the chocolate chunks. Then, bake the brownies for 30-40 minutes or until the center moves when the pan is tilted. Once the top layer is done, they’ll be perfectly golden and ready for serving.
To make fudge brownies, you’ll need a large baking pan. This size will ensure that the brownies bake evenly. A 9×9-inch baking pan will give you a perfect-sized brownie, which is perfect for a party or celebration. It’ll be the best-ever dessert. So, grab a plate and get cooking! You’ll thank yourself for thinking of us while making fudge.
To make fudge brownies, you’ll need an 8×8 baking pan. This will produce a brownie with a nice height. For a flat brownie, a 9×9-inch pan will produce a cake-like texture. It will also cook much faster, at twenty-eight to thirty-eight minutes. If you want to make these desserts a little more decadent, try a 9×13-inch baking pan.
The right baking pan is essential. An 8×8 baking pan will give you perfect-looking brownies. A 9×9-inch pan will give you a flatter and more dense one. You can also use a 9×13-inch baking pan, but it will make your brownies a little too flat. A square pan will make them a bit more fudge-y, while a round one will be cakey and spongy.
In a medium microwave-safe bowl, place the sugar and butter. Heat the mixture, stirring often, until the butter is melted and the mixture is hot but not bubbly. Then, use a toothpick to test the brownies. A toothpick inserted in the center should come out moist crumbs. If the top crust is crispy, then the brownies are done. And if it looks too shiny, try reducing the baking time slightly.
You should check the brownies for doneness in a few minutes. They are baked when the edges are set and still moist in the center. Using a toothpick, insert a knife into the center of the pan. A toothpick should come out with moist crumbs. If the brownie is too firm, it is not done yet. If it is too dry or sticky, the brownies should be placed in a refrigerator for a few minutes.
