Double Chocolate Brownies With Caramel Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (1-ounce) squares unsweetened chocolate |
2 (1-ounce) squares semisweet chocolate |
1 cup butter, softened |
2 cups sugar |
4 large eggs |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
3/4 cup chopped, toasted pecans |
3/4 cup semisweet chocolate morsels |
3/4 cup butter |
2 cups sugar |
1/2 cup buttermilk |
12 large marshmallows |
1 tablespoon light corn syrup |
1/2 teaspoon baking soda |
Directions:
1. Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.
2. Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
3. Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
4. Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.
5. Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.
6. [B Note: ] Freeze brownies in an airtight container up to 1 month.
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