HAPPY NEW YEAR EVERYONE!!!! I hope your day is going well. I thought I’d equip you with a delicious brownie recipe today because soon I’ll be giving recipes for more healthier things (it’s that time of year). But today, you can enjoy decadent chocolate in fudge brownie form. This brownie is so fudgy and delicious. Who needs the boxed stuff when you can make it yourself? No mixer either. Just dump, stir, pop in the oven, bake, cool, and enjoy!!
Fudgy Caramel Brownie Recipe (should make about 24-30)
2 cups white sugar, (200g)
1/2 cup brown sugar
1 cup flour (55g)
3/4 cup cocoa (35g)
2 teaspoons salt
2-1/2 sticks butter
2 teaspoons vanilla extract
1 tbs. espresso powder
1-1/2 cups of semi sweet or milk chocolate chips (70g)
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil or parchment paper. leaving an overhang on all sides. Set aside.
Mix the flour, cocoa powder, salt and baking powder in a bowl.
Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. Melt one cup of the chocolate chips and add it to the eggs. It will be similar to the texture of very thick pancake batter.
Gently fold in the dry ingredients. Once combined, fold in the rest of the chocolate chips.
Pour half of the batter into the prepared baking pan and pour the caramel ontop. Add the rest of the batter and bake for 20 minutes. Then bang the pan on the counter to create cracks on the top. Bake them for 20 more minutes.
Allow the brownies to cool completely in the pan set on a wire rack.
Once cooled and set, lift the foil out of the pan using the overhang on the sides and cut into squares.
Replace the eggs with 2 tbs. of flax seed and 6 tbs. water
P.S. My blog party is going on until the end of the day, so head on over and meet new bloggers! Here’s the link: