Homemade Caramel BrowniesBy
How’s this for a great way to begin the new year?! :)
I got this idea from my friend Kim. Smart! You can either bake these in a 9×13 inch pan, or in muffin cups for fun, individual servings.
2 sticks butter, melted
2 cups sucanat
1/2 cup cocoa powder
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/4 recipe of Homemade Caramel Sauce
Stir together butter, sucanat and cocoa. Mix in egg and vanilla. Stir in flour and mix until combined.
To make a 9×13 inch pan of these brownies, spread the brownie batter into the pan. Drizzle the Homemade Caramel Sauce over the top and “cut it in” with a butter knife. Bake at 350° for about 25 minutes or until a toothpick inserted in the middle comes out clean.
To make individual Caramel Brownies:
Divide brownie batter evenly into 12-15 paper lined muffin cups.
Make a small “well” in the middle of each brownie cup. I used the end of the spoon to do this, since I’m so professional and fancy.
Next, drizzle warm caramel sauce into the well and over the brownie – one or two tablespoons for each.
Bake in a 350° oven for 25 minutes.
Not interested in the Caramel Brownies? How about Peanut Butter Brownies? :)