Tag Archives: brownies

Jan’s Chocolate Caramel Brownies

I used to work with a woman named Jan. She is a wonderful woman, great co-worker, wife, mother and breast cancer survivor. I don’t get to see her often and I miss working with her.  She loves to celebrate birthdays; her own and every one else’s. She used to make these brownies for me every year during my birthday week.  They are the best brownies you will ever eat, because what’s better than chocolate, caramel and goo all rolled into one?  The best part, there are only 5 ingredients in these brownies, so easy to make!  Enjoy!

Chocolate Caramel Brownies

1 pkg German chocolate cake mix

2/3 c. evaporated milk, divided in half

1 pkg Kraft caramels

3/4 c. melted butter

1 c. chocolate chips

Preheat oven to 350 degrees. Grease a 9×13 pan.  Mix cake mix, butter and 1/2 the evaporated milk.  Divide batter into two parts.  Pat one part into the greased 9×13 pan.  Bake for 6 minutes.  While that is baking, melt remaining evaporated milk and caramels.  Pour over batter. Sprinkle chocolate chips over caramel.  Crumble remaining batter mix over the top.  Bake for 15-20 minutes more.  MMMMM…..IMG_7976 IMG_7978 IMG_7985

Fudgy Brownies ~ Gluten Free

So…I’ve been reading up on this gluten-free craze going on in our country and it seems there are so many people that experience negative health effects when they eat gluten.  I’ve been pulling out every gluten-free recipe I see in all my cooking magazines, vowing to try them.  The first recipe I found was this brownie recipe.  It is from Martha Stewart Everyday Food.  The original recipe called for pecans, but my kids don’t like nuts in their brownies, so I omitted them.  They are in the oven right now.  They were very easy to put together and I can’t wait to try them!

Fudgy Brownies ~ Gluten Free

6 T. unsalted butter, cut into pieces

1/3 c. cornstarch (spooned and leveled)

1/4 c. cocoa powder

1/2 t. ground cinnamon

1/2 t. salt

12 oz. semisweet chocolate chips

3/4 c. sugar

1 t. vanilla extract

3 large eggs

Preheat oven to 350 degrees.  Lightly spray an 8-inch baking pan.  Whisk together cornstarch, cocoa, cinnamon and salt.  Set aside.  In a large bowl, melt butter and chocolate chips in the microwave in 30-second increments, stirring each time until melted and smooth.  Stir in sugar and vanilla.  Stir in eggs, one at a time until combined.  Add cornstarch mixture and stir vigorously until mix is smooth and begins to pull away from the sides of the bowl.  Pour batter into pan.  Bake about 35 minutes until toothpick comes out with a few moist crumbs attached.  Let cool completely in pan.  Cut into 16 squares.  Enjoy!

By the way, the above 2 brownies on the plate were my lunch.  They turned out great!  Very fudgy and very chocolaty.  Yummy!

White Chocolate Toffee Blond Brownies

I found this recipe and cut it out of a food magazine recently, but did not write down which one.  But they looked great to me and thought I would give them a try this cool, grey morning.  Enjoy!

White Chocolate Toffee Blond Brownies

1/2 cup melted butter

1 cup sugar

1 cup packed brown sugar

2 eggs

2 t. vanilla

2 cups all-purpose flour

1/2 t. salt

1 bag white chocolate chips

1 cup toffee bits

Preheat oven to 350 degrees.  Spray a 9×13 pan with cooking spray.  In a large bowl, beat butter and sugars at medium speed until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Slowly add flour and salt, beating at low speed until blended.  Beat in white chocolate chips and toffee bits.  Press batter into prepared pan.  Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out slightly sticky.  Cool completely in pan.  Enjoy!