Chocolate Fudge Brownie with Caramel Icing

From the kitchen of: Becky Flinders
Serves:
Rating: **

1 1/3 C flour
3/4 C cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C butter
1/2 C brown sugar
2 tsp vanilla
2 eggs
1 C Kraft Caramel Bits, plus some to sprinkle on top

Preheat oven to 325. Grease a 9x13 inch pan. As you can see from the picture, it doesn't make a real thick brownie, so use a smaller pan and adjust cooking time if you are making the brownie without the icing on top.

Whisk together flour, cocoa, baking soda, and salt in medium bowl

Cream butter, sugar, and vanilla in separate bowl. Add eggs, one at a time, mixing well after each addition.

Add dry ingredients and 1 C caramel bits and mix until well incorporated. The batter will be very thick. Spread in in prepared pan.

Bake 25-30 minutes or until toothpick entered in center comes out with moist crumbs attached.

Let cool completely

Caramel Icing

1/2 C butter or margarine
1 C packed brown sugar
1/4 tsp salt
1/4 C milk
3 C powdered sugar

Melt butter or margarine in sauce pan. Stir in brown sugar and salt. Bring to a hard boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Return to boil for 1 minute. Cook until lukewarm. Add powdered sugar and beat until smooth. Add more milk or powdered sugar to get the desired consistency.

Melt 1 C chocolate chips and drizzle over icing. Sprinkle with caramel bits.


BROWNIE TIP: A lot of people have asked how I cut my brownies. The secret is to cut them with a very sharp knife right after they have chilled in the fridge for 2-3 hours. You get a nice clean cut that way and it does not dry the brownie out in the fridge. It also helps tremendously to line your pan with foil before baking so you can take the whole brownie out in one piece and cut it on a cutting board.