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Who doesn’t love the combination of sweet and savory? Add chocolate to the equation (by now you know, there has to be chocolate), and you have my personal favorite!
Prepare the caramel topping: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir constantly until the mixture is bubbly. Continue to stir for 2 to 3 minutes more, until the mixture begins to thicken and turns a light golden color.
Option: To make these brownies even more scrumptious, prepare a chocolate drizzle using 1/2 cup (3 ounces) of semisweet chocolate chips and 1/4 teaspoon of vegetable shortening or coconut oil. In a microwave-safe bowl, microwave the chocolate chips and shortening on high for 30 seconds; remove and stir. If the chocolate chips are not completely melted, microwave in 15-second intervals until
smooth and creamy. (Do not overheat or the chocolate will scorch.) Drizzle the melted chocolate over the cooled brownies before slicing.
Sheila G’s Butter & Chocolate by Sheila G. Mains © 2016 Kyle Books, and the photographs © Tina Rupp.