Simple Caramel Stuffed Brownies

I adapted this recipe from Annie's Eats to make it simple and used pre-made brownie mix I already had.

Ingredients-

Brownie mix & all eggs and oil the mix requires (Check out Annie's Eats if you want a full homemade version)

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream (I used a low fat milk, butter and flour substitute)

Baking Dish

 Start by mixing your brownie batter in a bowl. Pour half of your brownies in your greased pan and bake for 20 mins at 350 degrees. Don't overfill your pan, it will expand.

Take your brownies out of the oven and cool for 20 mins while maintaining oven temperature. In the mean time start making your caramel mixture. I got these caramel candies, but it was annoying to take off the wrappers, so the little caramel chips would have been easier. Melt them in a pan on low/med heat, stirring often. Mix in your heavy cream (I used this heavy cream substitute since I didn't have any on hand.) I just eye balled it and it tasted just fine.

Once your caramel is smooth immediately pour over your cooked brownie mixture.

Pour your remaining brownie batter over your caramel, trying to spread evening as you are pouring. As I mentioned before, I used too much batter for the bottom and was running out towards the top. I did the best spreading I could and it turned out great. You can also top with nuts or chocolate chips.

Bake for another 20-25mins or until batter isn't so gooey.

Look how yummy this looks!

It was one of the best brownies I've ever had, so chocolatey and carmely. Enjoy!

Mint Chocolate Brownies!

I made mint chocolate brownies for Davids birthday gathering. He loves anything with chocolate and mint together like mint chocolate chip ice cream, girl scout mint cookies and of course the olive garden Andes mint chocolate so I knew these would be a hit. This recipe comes from Recipe Shoebox.
Ingredients for the Brownie-
1 cup butter
1/2 cup cocoa
2 Tbs. honey
4 eggs
2 cups sugar
1-3/4 cups flour
1/2 Tbs. baking powder
1/2 tsp. salt
1 cup chopped walnuts

 1. Melt your butter and combine with the cocoa in a bowl. Allow to cool. 2. Add the rest of your brownie ingredients and mix well.

 3. Pour the batter in a 9 x 13 greased baking pan. Bake at 350 for 25-35 mins. Mine took on the longer side of 35mins.

Mint Icing Ingredients-
5 Tbs. butter
dash of salt
1 Tbs. light corn syrup
2-1/3 cups powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
3 Tbs. milk 
3. While your brownies are cooking begin to make the mint icing. Soften your butter (This step is tricky if you've never made frosting. You don't want it melty, but you don't want it hard either. Try to find the balance). Add salt, corn syrup, and powdered sugar to your mixing bowl. Use your mixer and beat until smooth and fluffy. Add mint extract and food coloring. Mix together and add milk gradually to get it a little thinner than cake frosting.

 Once your brownies come out you need them to cool completely before applying the frosting.

I stored my icing in the fridge while I waited for the brownies to cool, just mix it a few more seconds before you apply to the brownies.

4. Pour your mint icing over your brownies and put them in your freezer for about 15 minutes to harden the icing.

 Choclate Frosting Ingredients-
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup milk
4 cups powdered sugar, sifted (It's very important to sift here, so you don't have clumpy frosting).

5. Melt butter in a sauce pan on the stove on low heat for 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil and then remove from the heat.

 6. Add your sifted powdered sugar and mix until thick and smooth. Making a mess is optional, but as you can see I am very good at it.

7. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.

 I love looking at the yummy layers!

Mmm Mmm Good. They are worth the effort, but to save time you could also use brownie mix and just make the frostings. Stash this recipe away for St. Patricks day as well!