Fudge Brownies With Salted Caramel Buttercream Recipes

FUDGE BROWNIES WITH SALTED CARAMEL BUTTERCREAM

Steps:

• 1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes
• 2. Melt the butter and chocolate in a saucepan over a medium heat, stirring constantly, takes about 5 minutes. You can also melt it in the microwave however you need stop and stir every 15 seconds so it does not burn. Pour melted butter and chocolate mixture into a mixing bowl, and allow to cool down for 10 minutes. In another bowl combine flour, cocoa powder, and salt, set aside.
• 3. Using a wire whisk, whisk white and brown sugar into the cooled chocolate mixture. Add the eggs, one at a time to the chocolate mixture, whisking until smooth after each addition. Whisk in the vanilla extract. Now gently fold in the flour mixture, being careful not to over mix.
• 4. Pour batter into the prepared baking pan and bake for 28 to 35 minutes, when the brownies begin to pull away from the edges of the pan they are done. Watch them closely after 28 minutes so they don't over cook. If they over cook they will be hard and not moist and chewy. Set pan on cooling rack and make your caramel buttercream icing.
• 5. For caramel buttercream, combine butter and brown sugar in a sauce pan and bring to a boil. Add cream and bring to a boil again. Remove from heat and add sifted powdered sugar, now stir till smooth. Quickly pour onto your cooled down brownies, I put it on when the brownies are warm but not hot. Spread on evenly, now sprinkle lightly with course sea salt. Gently pat the sea salt so it sticks to your buttercream icing.
• 6. Cut and serve, store any leftovers in airtight container, that is if you have leftovers! Bet you can't eat just one!

OUTRAGEOUS CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
• Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.