Well I’ve finished moving. Almost anyway…
My apartment is cluttered with half-empty boxes, the fridge and pantry are mostly empty and I have to take baths because I haven’t even hung up a shower curtain yet.
So while I’m buried under my mountain of crap I should have considered donating to Goodwill quite some time ago and wondering whether or not my back might literally break if I carry even one more box up a flight of stairs again, I’ve got a dear sweet blogging friend hear to tempt us with her latest creation.
You can see why I like her so much! Sit back, relax, pour yourself a cup of coffee and enjoy.
I’m so delighted to be guest posting here on Jen’s wonderful blog…she’s a constant inspiration to me with her beautiful styling and delicious treats. Jen requested a bar or a brownie, and I was thrilled to comply. Instead of making individual brownie bites, I tweaked a recipe to make an 8 x 8 pan…less work and just as decadent. These start with a simple, one bowl brownie recipe…then after they are baked, chocolate covered caramels are pressed into the hot brownies. Cream cheese icing infused with caramel completes this dessert.
I will warn you that these are darn difficult to cut when cold…but that’s the way to get a clean slice. I would actually up the powdered sugar in the icing, so that you can cut and serve these just slightly chilled. I have noted this change in the recipe. This may save you from losing a filling or a fingertip…I could NOT wait till they warmed up a bit before sampling. Then you can experience soft, gooey caramel with every bite. You can also make these with a boxed mix if you’re pressed for time.
Jen, thanks again for your kind invitation. I hope your move has been uneventful! xo
1/2 cup (1 stick) butter
8 oz semi-sweet chocolate
1 1/2 c sugar
4 large eggs
1 t vanilla
3/4 c flour
1/4 t salt
Approximately 49 Rolos candies (chocolate covered caramels), from a 12 ounce bag, unwrapped
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
2 tablespoons caramel sauce
1 cup powdered sugar (I would add another half cup to make a firmer icing)
Preheat oven to 350º. Line an 8" square baking pan with non-stick foil or foil sprayed with non-stick cooking spray. Set aside.
Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature.
Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Bake until cake tester comes out of center with just a few moist crumbs, 40-45 min.
Immediately push unwrapped Rolos into hot brownies. I made 7 rows with 7 Rolos in each. Cool completely.
Make icing by beating the cream cheese and butter till smooth. Mix in the caramel sauce. Add the powdered sugar and whip till smooth. Ice cooled brownies. Chill to allow icing to firm up slightly.
adapted from Martha Stewart's Baking Handbook and Cook Lisa Cook
Liz’s site is filled with the most delectable treats imaginable – everything from cookies to cheesecakes to breads. I have yet to learn her secret for staying so skinny though…
Head on over to That Skinny Chick Can Bake for some sweet inspiration and shower her with praise!