Caramel Brownies with Caramel Buttercream

Caramel Brownies with Caramel Buttercream

The Sunday Supper team is sponsoring a fantastic event in Orlando, Florida…The Food and Wine Conference from July 19-21, 2013. Unfortunately, I will be unable to attend, but still wanted to support one of the platinum sponsors, Dixie Crystals, by entering their brownie contest. Seems natural fit, doesn’t it? Chocolate and sugar are such an integral part of my blog. I was introduced to Dixie Crystals Sugar at another blog conference at the end of last year…and sampled some yummy goodies made with their pure cane sugar…total bliss.So I put on my thinking cap. I had just purchased some premium caramel bits and wanted to add them to a recipe…hmmmm…they’d be excellent in fudgy brownies, wouldn’t they? Then I thought of my children…poor deprived kids…they’ve had to put up with unfrosted brownies for years. For ages, they preferred the frosted brownies from a box to my homemade version. Can you imagine???? It was time I gave them a special treat. And I had some homemade microwave caramel sauce (recipe to come later this month) in the fridge…wouldn’t that be terrific added to a vanilla buttercream?? OK, I was set…and I started whipping up these Caramel Brownies with Caramel Buttercream.

Ingredients

  • 1 stick butter, cut into 8 pieces
  • 8 ounces semisweet chocolate, chopped
  • 1½ cup Dixie Crystals sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • ¾ cup flour
  • ¼ teaspoon salt
  • ¾ cup premium caramel bits (or caramel squares cut into tiny pieces)
  • ¾ cup semisweet chocolate chips
  • ⅔ cup butter, at room temperature
  • ⅔ cup caramel sauce (homemade or store bought), at room temperature
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1-2 tablespoons of milk, optional
Read the whole recipe on That Skinny Chick Can Bake