Brownies may have been my first real baked-good love. That may be because they were the most common in my household growing up; that and chocolate chip cookies. Either way, you can't go wrong right?
It wasn't until adulthood that I actually started making brownies from scratch. That's right, the boxed kind made their way into my life and my stomach for many years. I may never be able to go back now. Especially now that I have the most adorable brownie cookbook. The Brownie Experience is so precious it's ridiculous. The illustrations are all hand drawn and the writing is all hand-lettered calligraphy. Most important, the recipes are delicious. I've never had a bad experience.
Sort of. I think any problems I experienced with the following recipe could be attributed to myself somehow.
Many of the books brownies have some wild ingredients (One day I will make the Coconut Key Lime Brownies) but since I promised my boyfriend (Michael) brownies when he came home I needed one that I already had all the ingredients for.
Chocolate Caramel Brownies
1/4 cup butter
2 oz. unsweetened chocolate
2 eggs
1 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup flour
1/2 cup pecan halves*
Caramel Syrup (see below)
3/4 cup chocolate chips
*I lied. I didn't actually use these but they were the one thing I didn't have and it seemed silly to go to the store for one thing. Although later I barely had enough flour so had I needed more of that, there would have been pecans.
Caramel Syrup
1/2 cup butter
1/3 cup brown sugar, lightly packed
