Double Chocolate Brownies with Caramel Frosting

Chocolate and Caramel – does it get any better than that?!
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These double chocolate caramel brownies with the most delicious frosting are pure heaven.

Double Chocolate Caramel Brownies

When I first saw this recipe in my mom’s new Southern Living Cookbook I knew I would be making them – soon!

They did not disappoint! The brownie is full of chocolate and topped with a creamy caramel frosting.

They are a perfect addition to any upcoming summertime picnic or just because. They are guaranteed to satisfy any chocolate craving you may have.

You need a candy thermometer to make the frosting. If you don’t have one, borrow one from a friend or go buy yourself one. You’ll be glad you did!

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Double Chocolate Brownies with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (I didn’t use)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

Now go and enjoy your brownies with caramel the way they were meant to be!

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