I have a very extensive recipe collection and have searched for a very long time for fudge-like brownies, as opposed to cake-like brownies, that I can make from scratch and still love as much as the boxed brownies my Momma is famous for (plus, I like to know exactly what ingredients make my food delicious). I made this recipe yesterday, in Krista’s Test Kitchen ~ I’ll admit I used a tad too much caramel, but otherwise they are quite delicious. ~ Enjoy on this snowy Missouri day with a cup of your favorite Joe.
1 1/4 Cup Flour
1/4 Cup Cocoa
1 tsp Baking Powder
1/2 tsp Salt
2 Cups Sugar
3/4 Cup Butter, Melted
1 tsp Vanilla
FIRST Stir together flour, cocoa, baking powder, and salt; mix well and set aside.
SECOND In a large bowl, combine eggs, sugar, butter and vanilla; mix well with a wooden spoon
THIRD Stir dry ingredients into egg mixture; mix well (I used my wooden spoon instead of a mixer)
FOURTH Spread batter evenly in a 13 x 9” pan (if you like thicker brownies, just a little smaller pan)
FIFTH Pour caramel topping in an S over batter; use as much or less as you like. I never measure my caramel, but I must admit I did go a little overboard on the caramel; my guess is to use 1/2 cup or less.
SIXTH Cut caramel into batter using a butter knife, until swirled through
SEVENTH Bake at 350 F for about 25 minutes ~ Do NOT OVER-BAKE
Brownies are ready when edges are just set and center is still soft.
Let cool and serve
*I use Caramel Topping like you would buy for ice cream; however, I encourage you to be creative…next time I’m going to use the Fudge Topping instead, or maybe both.
Recipe courtesy of Krista’s personal recipe collection