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Chocolate Brownies

Chocolate Brownies

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

3 Eggs

2 Cups Sugar

3/4 Cup Butter, Melted

1 tsp Vanilla

Caramel Topping*

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

Photo by Alisa Anton on Unsplash



Shepherd’s Pie

Shepherd’s Pie