There's a reason why I'm a fan of boxed brownie mixes, cake mixes, store-bought ice cream, etc.
I don't like recipes with too many steps.
When you have brownies with 4 layers, each one requiring 6 ingredients, plus stove time, plus cooling time, plus baking time....I'm probably not going to make it. I might drool over it, sure. But, it's doubtful that I'll go to the store, buy 4 different kinds of chocolate, and spend all afternoon making brownies. I WANT to. Or maybe..maybe I don't want to. Maybe I want to get that fudgy chocolate-ness in my mouth as soon as possible. (I know that I spelled "fudgy" correctly, because I double-checked it with the word "pudgy".)
Yes. THAT is what I want.
This is a simple brownie recipe. It actually doesn't get simpler than this.
Salted Hot Fudge Caramel Brownies
makes an 8x8 pan
adapted from Rachael Ray magazine
4 T. butter
1 cup sugar
1 t. vanilla
4 T. cocoa powder
1/2 cup flour
1 t. sea salt
1/2 cup chocolate chips (if you're feeling crazy)
1/4 cup hot fudge sauce (I used Salted Caramel Hot Fudge from Archer Farms), easiest to pour/measure when warmed
1/4 cup hot fudge sauce
1/4 cup caramel sauce
In a medium saucepan, melt the butter and cocoa powder together. Take off of the heat. Whisk in the eggs, vanilla, and sugar. Stir in the flour. Fold in the chocolate chips, if using, and *warmed* hot fudge sauce. Pour into a greased 8x8 pan (a pie pan would work too) and bake at 350 degrees for 15-18 minutes until the middle springs back when touched.
Heat the other 1/4 cup of hot fudge sauce and 1/4 cup caramel sauce in the microwave. You can mix them together or pour them separately, but drizzle them over warm brownies and let it set. They will stay deliciously gooey this way.
Crazy Sweet Tuesday
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