Salted Caramel Brownies

Yes, I will try this as soon as I have a workable kitchen again...

Recipe: The Best Salted Caramel Brownies

You'll need:
1 cup (2 sticks) butter
4 1-oz. squares of dark chocolate
2 cups sugar
4 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. salt
1/4 cup caramel topping (this is my favorite)
1 tsp. good quality sea salt

What to do:

Preheat oven to 350 degrees F and grease a 9x13 inch baking pan.

In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.

Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.

Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel.

Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.

Recipe and picture pulled from A Cup of Jo. 

Raspberry Brownies

Oh my goodness.

That's all I have to say, but I'll say it one more time: Oh my goodness.

Ok, I have one more thing to say: This recipe in no way reflects my new eating habits. Oh well.

Raspberry Brownies

3/4 cup butter
12 oz bittersweet chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped
3/4 cup + 2 tbsp flour
5 large eggs
2 cups brown sugar
1/2 tsp salt
1 tsp vanilla
2 cups nuts, optional for topping
2 pints fresh raspberries

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and grease the foil.


2. Place the chocolate and butter in a microwaveable bowl and microwave in 30 second intervals, stirring after each session until the mixture is combined and smooth. Set aside.

3. In a mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat the mixture on high speed until it thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface (4 to 5 minutes).

4. Using a rubber spatula, fold the cooled chocolate mixture into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so the air that’s been incorporated into the eggs does not deflate.

5. Pour the batter into the prepared dish and smooth the top with a spatula. Sprinkle/spread raspberries and/or nuts across the top Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack. Devour greedily.


{recipe found here}

Teacup Cake

These little teacup brownie cakes are cooked in the microwave and can be ready in 10 minutes. I die of cuteness.

Teacup Brownie Cakes

3 tablespoons Butter
4 tablespoons Light Brown Sugar
1 Egg
3 tablespoons Milk
dash of pure Vanilla Extract
1/4 cup unbleached Flour
1/4 teaspoon Ground Cinnamon
3 tablespoons Cocoa Powder
dash of Salt
1/4 cup Chocolate Chips

1. In a glass measuring cup (2 cup capacity) heat butter in the microwave until it's just melted, but not hot. About 30-40 seconds depending on your microwave.

2. Stir sugar into the melted butter then beat in the egg. Add the milk and dash of vanilla. Mix in cocoa powder and cinnamon. Add flour, stir until incorporated.

3. Pour batter into two small microwave safe cups (at least 4 oz capacity) until each is halfway full. Sprinkle in half of the chocolate chips. Divide the rest of the batter between the cups then tap them lightly on the counter to even out the batter. Arrange the rest of the chocolate chips on top, sprinkle on a little extra cinnamon if you want to get fancy.

4. Microwave the cups, one at a time, in the center of the microwave for 1 1/2 minutes. The cakes should rise but still look a little glossy when you take them out. Eat hot.