Foodgasm Recipes

OMG!! These Salted Caramel Brownies are so rich and delicious!! I am a huge fan of salted caramel and chocolate, and these brownies do not disappoint.

These big, thick, brownies are too die for, rich, decadent, and full of flavor. Really terrific.

Rich in flavor, and a definite crowd-pleaser. These come out fabulous. So sugary-sweet and delicious. Very indulgent.

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Salted Caramel Brownies

Prep Time

30 mins

Cook Time

55 mins

Total Time

1 hr 25 mins

 

Salted Caramel Brownies are absolutely delicious.

Course: Dessert

Cuisine: American

Keyword: Salted Caramel Brownies

Servings: 6

Calories: 365 kcal

Ingredients

For the Brownies

• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 6 tablespoons butter melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the Topping

• 1/4 cup butter
• 1/4 cup brown sugar
• 3 1/2 Tablespoons fat-free evaporated milk divided
• 1/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 ounce bittersweet chocolate coarsely chopped
• 1/8 teaspoon coarse sea salt

Instructions

1. Preheat your oven to 350 degrees.

To prepare the brownies.

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, and the next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.
2. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla extract. Add this mixture to the flour mixture, stir to combine.
3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray.
4. Bake at 350 degrees for 19 minutes, or until a wooden pick inserted comes out with moist crumbs clinging.
5. Cool in pan on a wire rack.

To prepare the topping:

1. Melt 1/4 cup butter in a saucepan over medium heat. Add the brown sugar, 1 1/2 tablespoons milk, and cook 2 minutes.
2. Remove from the heat, and add vanilla and powdered sugar, and stir with a whisk until smooth. Spread this mixture evenly over the cooled brownies and let stand 20 minutes, or until set.
3. Combine the remaining 2 tablespoons milk, and chocolate in a microwave-safe bowl, and microwave on high for 45 seconds, or until melted, stirring after 20 seconds. Stir just until smooth, and drizzle over the caramel.
4. Sprinkle with sea salt, let stand until set, and cut into 20 squares.

Enjoy!

Up Next: 

Triple Fudge Brownies

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Recipe based on one by weekend cooker
Photo by diner524

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Talk about a rich dessert! This Microwave Hot Fudge Pudding Cake is sooo good and sooo easy to make. Great for unexpected company!

It only has a few ingredients and it’s microwave cooked.

An all-time favorite.

This recipe is really super good and it certainly mimics the packaged variety without all the chemicals and yet with the same ease of preparation.

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Microwave Hot Fudge Pudding Cake

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Such an easy dessert. And it's cooked in the microwave!

Course: Dessert

Cuisine: American

Keyword: Microwave Hot Fudge Pudding Cake

Servings: 6

Calories: 365 kcal

Ingredients

• 1 cup brown sugar packed
• 1/4 cup baking cocoa
• 1 1/2 cups hot water
• 1/4 cup butter

Cake ingredients

• 1 cup flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 cup milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

1. Combine the first 4 ingredients in a glass bowl or 4 cup glass measuring cup. Microwave for 4 minutes or until bubbling.
2. Combine the cake ingredients in an 8 or 9-inch glass cake pan. Stir until smooth.
3. Pour the liquid topping mixture over the cake. Microwave for 9-12 minutes until the cake rises to the top.
4. Serve. Great with whipped cream or ice cream. Love it with vanilla.

Enjoy!

Up Next: 

Triple Fudge Brownies

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Recipe based on one by Northwest Mom
Photo by loof

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This 14-Carat Carrot Cake is just like the cake that one of our local restaurants serves (they claim it’s the best in the United States).

No, there aren’t 14 carrots in it–only two, but this carrot cake with pineapple and pecans and a cream cheese frosting–worth every cent!

This recipe is the best! It is from a Junior League Cookbook.

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14-Carat Carrot Cake

Prep Time

15 mins

Cook Time

40 mins

Resting

10 mins

Total Time

1 hr 5 mins

 

One of the best Carrot Cake Recipes I've ever tried!

Course: Dessert

Cuisine: American

Keyword: 14-Carat Carrot Cake

Servings: 6

Calories: 425 kcal

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 2 cups sugar
• 1 1/2 cups oil
• 2 cups grated raw carrots
• 1 8 ounce can crushed pineapple in juice, drained
• 1/2 cup chopped nuts walnuts or pecans

Vanilla Cream Cheese Frosting

• 1/2 cup butter or margarine
• 1 8-ounce package cream cheese softened
• 1 teaspoon vanilla
• 1 lb confectioners' sugar sifted

Instructions

1. Preheat oven to 350°F.

2. Sift together the flour, baking powder, soda, salt, and cinnamon.

3. In mixing bowl, beat the eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in the oil, carrots, drained pineapple, and nuts. Stir in the dry ingredients and beat until well blended--3 minutes or so with a blender.

4. Turn into 3 greased and floured 9-inch round cake pans or one 13-x-9 inch pan.

5. Bake at 350°F for 35 to 40 minutes or until the cake springs back when lightly touched.

6. Cool in the pans about 10 minutes, then turn onto wire racks to cool completely before frosting.

7. Frosting: Combine the butter, cream cheese, and vanilla in a large bowl and beat until well blended. Add the powdered sugar gradually, beating vigorously.

8. If frosting is too thick, thin with a few drops of milk to spreading consistency.

Enjoy!

Up Next:

Do Nothing Cake – Delicious Comfort Food

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Recipe based on one by Sharlene~W
Photo by May I Have That Recipe

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