Yes! Yes! | Everyone deserves a gooey caramel brownie recipe

You may be as surprised as I was to learn that there are people who don’t have a gooey caramel brownie recipe. Shocking, I know. But if you are one of them, let me share my Yes! Yes! brownie recipe with you. In under 45 minutes, you’ll have a hot pan of gooey, caramel-stringy, could there be more chocolate, brownies on your kitchen counter.

The summer of 1990, I was just out of high school and I worked at 3M as a plant manager. Literally. Besides sorting smocks for laundry, I cleaned bathrooms, refilled vending machines in the cafeteria, and watered the plants around the offices and lobby areas. So they jokingly called me the plant manager. It was during this stint that a co-worker, Judy B., shared these brownies and I’m pretty sure I begged for the recipe.

Years, and years, oh my gosh, 23 years and 50 extra pounds later, my recipe card is bent and crinkled and the plastic protector is melted on the entire left side. When I bring these bars to work now, they disappear. But I never really thought there are people who don’t have their own recipe for caramel brownies. So I never blogged it. I assumed people would be like, “What?! As if I don’t already have a recipe like that.” Boring.

Then one morning I almost fell off my couch when I was watching my favorite T.V. show and Ree from Food Network’s Pioneer Woman showed the world how to make Knock You Naked Brownies. And I was like, “What?! I’ve been making those for years!” Not boring. And then I felt like there was no place for me in the blogging world anymore because anything I had to offer had already been done.

A few months later at work, my friend Mary said she was still waiting for me to blog my caramel brownie recipe. I told her I hadn’t blogged it because I figured everyone had a similar recipe and didn’t need mine. Mary didn’t. She needed my recipe. And for you chocolate lovers out there, you know I really mean needed.

So now, I share it with you. And when you bake them for your friends and they beg you for the recipe, you will say, Yes! Yes!.

{Yes! Yes! Caramel Brownies}

50 caramels (I buy a bag of Kraft caramels and use them all, minus the few my kids run away with.)

1 package chocolate cake mix (Any flavor will do – milk chocolate, chocolate fudge, german chocolate, etc.)

3/4 cup butter, melted

1 small can evaporated milk, divided into two portions, 1/3 cup each

1 cup chopped nuts, optional

1 cup semi-sweet chocolate chips (I cover the pan of brownies so who really knows how much that is.)

Preheat oven to 350°. In a large bowl, mix melted butter, cake mix, 1/3 cup evaporated milk and nuts. This can be done by hand. Spread half of this mixture into a lightly greased 9×9-inch or 13×9-inch cake pan. Bake for 6 minutes. Take out of the oven.

Melt caramels with 1/3 cup evaporated milk. Stir until creamy.

Cover the hot crust with the chocolate chips, then pour the caramel mixture over the chips. Top with the remaining batter and bake the 9×9 pan for 20-25 minutes and for the 13×9 pan, bake 15-18 minutes.

Cool completely before cutting. Store in an airtight container. Share with everyone you know.

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Kiss my orange chocolate brownies

A teaspoon of zest and the juice of an orange turn a bowl-full of powdered sugar into a creamy kiss from the sun on top of these chewy, chocolate brownies.

I recently purchased the Better Homes and Gardens Brownies & Bars magazine and the first treats I made were Orange-Kissed Chocolate Brownies.

They are worthy of making again so I’m keeping track of this recipe, with a note to serve with ice-cold milk or steamy coffee. The only thing I might add next time is a dash or two of Grand Marnier^® to the brownie batter.

Next on my list from this magazine are:

1. Toffee-pumpkin pie bars
2. Apple-cinnamon streusel bars
3. Goat cheese brownies with honey swirl
4. Pistachio and cream cheese sugar cookies

Speaking of orange and chocolate desserts, here’s a good recipe for orange-chocolate cheesecake from KFAFT. It’s the one I photographed for the title header at the top of my home page. Of course, I add Grand Marnier^® to that recipe too. I’m one of those parents who’ll notice their liqueur missing from the baking pantry, not the liquor cabinet.

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What’s in the layers? | Marshmallow chocolate cream cheese bars

You may recognize these treats from childhood potlucks in your church basement or from family reunions with people you didn’t really know. And unless your mom shared the recipe with you, the secret layers in these marshmallow chocolate cream cheese bars have long been revealed only to those who bake them.

Each bite holds four layers of cake-like brownies, sweet cream cheese, chewy chocolate, salty pecans, sticky marshmallows, and soft, almost flaky, chocolate vanilla frosting. You will wear a path in the floor to the refrigerator.

Prepare yourself — you’ll use three mixing bowls, a small bowl, and a saucepan to make these bars. But trust me. I would never steer you down a dishwashing path if it weren’t absolutely, without a chocolate doubt, worth every squirt of dish soap.

Marshmallow chocolate cream cheese bars

Brownie base:

1/2 cup unsalted butter, softened (do not substitute margarine)

1 cup sugar

2 eggs

1 (1-ounce) square unsweetened chocolate, melted and set aside to cool slightly

1-1/2 teaspoons vanilla

1 cup flour

1 teaspoon baking powder

1/2 cup pecan pieces or chopped pecans

Cream cheese layer:

6 ounces cream cheese, softened to room temperature

1/4 cup butter, softened (do not substitute margarine)

1/2 cup sugar

1 egg

2 tablespoons flour

1/2 teaspoon vanilla

1/4 cup pecan pieces or chopped pecans

1 cup semisweet chocolate chips

3 cups miniature marshmallows

Frosting:

1/4 cup butter

2 ounces cream cheese, softened to room temperature

1 (1-ounce) square unsweetened chocolate

2 tablespoons milk

3 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350°.

In a large mixing bowl, cream butter and sugar. Add eggs, melted chocolate, and vanilla; mix well on medium speed. In a separate bowl, combine flour and baking powder. Gently stir into chocolate mixture. Fold in the pecans. Pour into a greased 13 x 9 pan and spread evenly.

In a small mixing bowl, beat the cream cheese until smooth. Add the butter and beat until well combined. Beat in the sugar, egg, flour, and vanilla until creamy. Fold in the pecans. Spread evenly over the chocolate layer. Sprinkle the chocolate chips over the cream cheese layer and bake at 350° for 20-25 minutes. Edges will begin to pull away from the sides of the pan. Do not overbake or the brownie layer will be dry.

Remove the baking pan from the oven. Sprinkle the marshmallows over the chocolate chips. Bake another 2 minutes or until the marshmallows become puffed. Remove from oven. Gently spread the marshmallows over the layer of chocolate chips. Cool on a wire rack.

Frosting:

In a small saucepan over low heat, cook and stir the butter, cream cheese, unsweetened chocolate and milk. Slowly melt and stir until smooth. Pour into a large mixing bowl. Add one cup of powdered sugar at a time, beating after each cup. Beat in vanilla. Spread over the cooled bars. Store in the refrigerator.

Makes 2 to 3 dozen, depending on how large you cut them.

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{…you scream! | Frozen grasshoppers with mint fudge sauce}

Wait! Before you think you don’t have the right pan to make this minty, fudgey, kids-love-it treat, you can make this easy recipe in a traditional 13×9-inch cake pan.

As a matter of fact, I’ve always made my grasshopper ice cream dessert in a cake pan, but I wanted to try it in my mini cheesecake pans. Next time, I’ll go back to my 13×9 pan because the minis melted quicker and were more cumbersome to handle. Besides, my son who claims these are one of his favorite desserts, ate two anyway. 

So here’s how you make it:

{Frozen grasshoppers with mint fudge sauce}

1 box of your favorite brownie mix for 13×9-inch pan – and the ingredients to make them

1/2 gallon of chip and mint ice cream

whipped cream

Andes Creme de Menthe Baking Chips to sprinkle on top

Mint Fudge Sauce* 

1 cup Andes Creme de Menthe Baking Chips

1 cup whipping cream

1 Tablespoon butter

Bake the brownies according to package directions in a 13×9-inch pan. Set aside to cool brownies completely. (If you use mini cheesecake pans, bake the brownies approximately 15-17 minutes and then gently press down with a tart shaper.)

Meanwhile, make the fudge sauce. In a small saucepan over low heat, combine 1 cup of Andes baking chips, whipping cream and butter. Stir together until melted and smooth. Set aside to cool. The sauce will not be thick. Drizzle half of the sauce over the cooled brownies. Store the remaining sauce in the refrigerator to drizzle over the dessert when serving.

Take out the 1/2 gallon of ice cream and let soften in the refrigerator until it’s smooth enough to spread over the brownies. Using all of the ice cream, spread evenly over brownies.

Cover the cake pan and freeze for at least 4 hours. Cut into slices to serve. Top with whipped topping, drizzle with mint sauce, and sprinkle with Andes baking chips.

*Instead of making the mint fudge sauce, you can simply use hot fudge ice cream topping.

You can make this dessert fit your taste. Use a different flavor of ice cream and ice cream topping. Maybe even a simple vanilla bean with caramel topping. What kind will you make?

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{Almost an Empty Nester | Peanut Butter Brownies for Heidi}

Today is a big day — the day the second of three T-boys graduates from high school, which means my sister, Heidi, only has one more graduation before she’s an empty nester. Although my kids are just in middle school, I can only imagine the mixed emotions you feel when your child graduates and goes off to build their own life. The excitement of the day calls for one of Heidi’s favorite sweets. Cut yourself a big square because these brownies combine the flavors of rich chocolate and smooth peanut butter in a cross between cake-like and fudgey bars.

Garritt’s party was last weekend so I baked baby cheesecakes, including his favorite Reese’s^® Peanut Butter. Today, we celebrate with him as he walks the stage and accepts his diploma. And today we celebrate with my sister who is a mom that many of us aspire to be like. (And now that I took the time to write this post this morning, I’ll be late for my lunch with her — good thing these brownies have forgiving powers!)

{Peanut Butter Cream Cheese Brownies}

1 cup (2 sticks) butter

5 (1-ounce squares) unsweetened chocolate

2 1/3 cups white sugar, divided

6 eggs, divided

1 tablespoon vanilla extract

1-3/4 cup flour

1/4 teaspoon salt

1 (8-ounce) package cream cheese, softened

3/4 cup creamy peanut butter

Preheat oven to 350˚. Spray 13×9 pan or line with parchment paper or non-stick foil.

In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Set aside.

In a large mixing bowl, combine 2 cups of sugar, 5 eggs, and vanilla. Beat at medium speed until fluffy. Slowly beat in the chocolate mixture until combined.

In a small bowl, combine the flour and salt. Gradually add it to the chocolate mixture, beating until well combined. Spread into the prepared pan and set aside.

In a small mixing bowl, beat the softened cream cheese until smooth. Beat in the peanut butter, 1/3 cup sugar, and 1 egg. Beat on medium speed until creamy. Drop the peanut butter mixture onto the chocolate mixture and spread until smooth or gently marble with a knife.

Bake for 38-40 minutes or until a cake tester comes out with minimal crumbs. Cool completely before serving.

Any of you empty nesters have advice for my Heritage-Softail-riding-hardworking-sports-going sister?

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{Italian Tuxedo Triffle Makes the Cut}

It was an honor to make desserts for the East Central Court Appointed Special Advocates (CASA) Fire & Ice formal fundraising event this year.

It was tough to make a final choice for this year’s dessert. For the 2011 event, I made Raspberry White Chocolate Truffle Baby Cheesecakes and they were a crowd favorite. This year, event organizers, Darilyn and Julie, narrowed it down to Italian Tuxedo Parfaits and Andes Mint Baby Cheesecakes. Since the night’s theme colors were an elegant black and red damask pattern, the parfaits made the cut, and we moved the Andes Mint cheesecake babies to the 2013 short list.

It all starts with good-quality chocolate and my favorite amaretto liqueur, which appears not to have started the day as a full bottle. Sampling my friends, sampling.

Instagram photo from my kitchen

A tower of butter is needed to bake enough brownies for 240 guests.

Instagram photo from my kitchen

We served the light desserts in petite wine glasses.

Instagram photo from the Old Sanctuary kitchen

The recipe in today’s post makes one large triffle bowl full of deliciousness. Of course, it’s always fun to serve them as individual triffles.

(A special thank you to Mike, the Brookings Hy-Vee Produce Manager, who spent part of the morning picking out some of the best strawberries with me! …and for making sure I had enough Ghirardelli white chocolate.)

{Italian Tuxedo Triffle}

For the rich amaretto brownies:

1- 1/2 cups butter, melted

1 cup unsweetened cocoa powder

3 cups sugar

4 large eggs

2 cups all-purpose flour

1/2 teaspoon salt

1 Tablespoon almond extract or bakery emulsion

4 Tablespoons Italian amaretto liqueur (I use Disaronno)

1 cup 60% cacao bittersweet chocolate,  finely chopped

Preheat oven to 350˚. Grease 9×13-inch cake pan or line with parchment paper (This is the first time I used Reynolds Wrap^® Pan Lining Paper and I will definitely use it again.)

In a medium bowl, stir together melted butter and cocoa. Set aside. In a large mixing bowl, beat sugar and eggs on medium speed until fluffy, about five minutes. Slowly beat in the cocoa and butter mixture. Add flour, salt, almond extract and amaretto liqueur; beat just until combined. Spread half of the brownie mixture in the pan. Sprinkle with finely chopped chocolate. Carefully spread the remaining brownie batter over the chocolate all the way to the edges. Bake for 35-37 minutes. Cool completely. Cut into bite-size pieces. 

For the silky white cream:

4 ounces white chocolate

4 Tablespoons milk

2 (8-ounces each) packages cream cheese, softened

1/2 cup powdered sugar

1 teaspoon almond extract or bakery emulsion

2 cups whipped topping, thawed

2 pounds fresh strawberries

In a small saucepan over low heat, melt white chocolate and milk. Stir until melted. Set aside. In a large mixing bowl, beat cream cheese until smooth and creamy. Beat in powdered sugar and almond extract. Slowly stir in melted white chocolate. Gently fold in whipped cream.

Slice most of the strawberries into bite-size pieces. You’ll want to save some whole strawberries for garnish on top. 

In a large triffle bowl, layer brownies, cream and strawberries. Repeat layers until all the ingredients are gone. Refrigerate 3 hours before serving. Can be made one day ahead.

If you make this, snap a photo and share it with me on Twitter or Instagram @RandomSweets. They’ll all look so pretty!

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Love ‘em or hate ‘em raspberry truffle brownies

With just one bite you’ll know why these are ”love ‘em or hate ‘em” brownies. I almost didn’t write this post because I can’t decide if I like these or not. I figured out why – the brownies are unexpectedly rich and I cut them into regular “bar size” treats. Well, as with any truffle, one small bite is heavenly bliss, but more than that and you’ll be racing to drink straight out of the milk jug.

Preheat oven to 350˚. Grease a 9-inch pan. In a small saucepan over low heat, melt the 1-1/4 cups semisweet chips with the butter. Stir until smooth. Set aside to cool slightly. In a large bowl, beat brown sugar and eggs. Stir in the vanilla and chocolate mixture.

Dissolve 1 teaspoon coffee granules into 2 Tablespoons of hot water; add to the chocolate mixture.

In a medium bowl, stir together the flour and baking soda; gradually add to chocolate mixture. Spread evenly in pan and bake at 350˚ for 30-35 minutes. Cool completely.

Truffle frosting: Melt 1 cup semisweet chips and 1 teaspoon instant coffee granules in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. In a mixing bowl, beat cream cheese until smooth.

Gently beat in the powdered sugar and raspberry jam until well blended. Beat in the melted chocolate. Spread over cooled brownies.

1-1/4 cups semisweet chocolate chips

1/2 cup butter

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon instant coffee granules (I use one Starbucks Via^® – 1 pack contains the teaspoon for the brownies and the 1/4 tsp for the frosting)

2 Tablespoons water

3/4 cup flour

1/2 teaspoon baking powder

For the truffle frosting:

1 cup (6 ounces) semisweet chocolate chips

1/4 teaspoon instant coffee granules

1 (8 ounce) package cream cheese, softened

1/4 cup powdered sugar

1/3 cup raspberry jam or preserves, I use seedless

Preheat oven to 350˚. Grease a 9-inch pan. In a small saucepan over low heat, melt the 1-1/4 cups semisweet chips with the butter. Stir until smooth. Set aside to cool slightly. In a large bowl, beat brown sugar and eggs. Stir in the vanilla and chocolate mixture.

Dissolve 1 teaspoon coffee granules into 2 Tablespoons of hot water; add to the chocolate mixture. In a medium bowl, stir together the flour and baking soda; gradually add to chocolate mixture. Spread evenly in pan and bake at 350˚ for 30-35 minutes. Cool completely.

Truffle frosting: Melt 1 cup semisweet chips and 1 teaspoon instant coffee granules in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. In a mixing bowl, beat cream cheese until smooth. Gently beat in the powdered sugar and raspberry jam until well blended. Beat in the melted chocolate. Spread over cooled brownies. Chill for a few hours. Cut into small pieces. The frosting is sticky so if serving to guests, place individual brownies in mini cupcake or truffle papers.

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Reese’s® P.Bitty Bars

Sometimes, there’s not a long story to tell. I made bars and I called them Reese’s P.Bitty Bars because they are so good there should be a rap song about them. I brought them to a hockey party and now I wish I had kept some at home.  

The bottom and top crumble layers are made with creamy peanut butter, oatmeal, and butter. There is a gooey chocolate layer in the middle, with mini Reese’s candies tucked neatly inside.  

Get ready, bake! Preheat oven to 350°. Beat 3/4 cup softened butter, peanut butter and brown sugar until well blended.

 

Beat in eggs and vanilla.

 

Stir together flour, oats, salt, and baking soda.

 

Gradually beat into peanut butter mixture.   

Batter will resemble cookie dough. Set 2 cups of the batter aside.

Press remaining dough into a greased 13×9 inch baking pan.

Prepare the chocolate layer: Melt 1/2 cup butter in a saucepan over low heat.

Stir in cocoa and white sugar.

Add 1 can of sweetened condensed milk; stirring constantly over low heat until smooth and thick. Remove from heat and stir in 1 1/2 teaspoons of vanilla.

Spread chocolate mixture evenly over oatmeal dough in the pan.

Sprinkle the mini Reese’s candies over the chocolate.

Crumble the reserved two cups of dough over the candies.

Bake 25 minutes or until the top is lightly brown. Cool completely on a wire rack. These take a few hours to completely cool, so make them a day ahead of when you plan to devour share them.

3/4 cup butter or margarine, softened

3/4 cup peanut butter

2 cups packed brown sugar, light or dark

2 eggs

1 teaspoon vanilla extract

2 1/2 cups quick-cooking oats

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick butter)

2/3 cup unsweetened cocoa

1/3 cup white sugar

1 can (14 ounces) sweetened condensed milk

1 1/2 teaspoons vanilla

1 1/2 cups (10 ounce package) Reese’s Mini Pieces

Preheat oven to 350°. Beat 3/4 cup softened butter, peanut butter and brown sugar until well blended. Beat in eggs and vanilla. Stir together flour, oats, salt, and baking soda; gradually beat into peanut butter mixture. Batter will resemble cookie dough. Set 2 cups of the batter aside. Press remaining dough evenly into a greased 13×9 inch baking pan.

Prepare the chocolate layer: Melt 1/2 cup butter in a saucepan over low heat. Stir in cocoa and white sugar. Add 1 can sweetened condensed milk; stirring constantly over low heat until smooth and thick. Remove from heat and stir in 1 1/2 teaspoons of vanilla.

Spread chocolate mixture evenly over oatmeal dough in the pan. Sprinkle the Reese’s candies over the chocolate. Crumble the reserved two cups of dough over the candies.

Bake 25 minutes or until top is lightly brown. Cool completely on a wire rack. Cut into bars.

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Noir Bars | Luscious Chocolate with a Hint of Espresso

I hope you are enjoying your winter so far! I’m on a week-long holiday, the kitchen is overflowing with homemade sweets, and after years and years of trying to like wine, I’ve finally found two that I love. All is merry and bright!

My Christmas baking this year included Noir bars. It’s the first time I’ve made them. It won’t be the last. I can’t open the refrigerator this week without eating one.

If you aren’t a coffee or espresso drinker, don’t shy away from this recipe — the espresso simply intensifies the chocolate flavors. The filling includes a frothy, creamy combination of cream cheese, powdered sugar, cinnamon and chocolate.

The recipe is from one of my Betty Crocker^® magazines. Click here to view the Noir Bar recipe.

What new recipe(s) did you try this holiday season?

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{Marshmallow Creme Crunch Brownies}

This recipe came from my kids’ stepmom. She brought these treats to a holiday gathering and I asked her to share the recipe. Luckily she did because they have become a favorite in our family and a “food day favorite” at work. (Which helps me defend my title as “Best Food Day Chef” within the Personnel department in which I work.)

For Brownie Layer:

1 cup butter, softened

2 cups sugar

4 eggs

6 Tablespoons cocoa

1 cup flour

2 teaspoons vanilla

1/2 teaspoon salt

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7 ounce jar marshmallow creme

1 cup creamy peanut butter

12 ounce bag chocolate chips

3 cups Rice Krispies cereal

Mix and bake first 7 ingredients and bake in 9×13 well-greased pan at 350˚ for 25-28 minutes or until done. Cool. Spread marshmallow creme on cooled brownies. Melt the peanut butter and chocolate chips together over low heat, stirring constantly. Remove from heat and stir in cereal. Spread over marshmallow creme layer. Chill before serving. Store in refrigerator.

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Do you bake a similar version of this recipe? I’ve also seen it with marshmallows instead of the marshmallow creme.

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