Ultimate Chocolate Indulgence

One of the blogs I read {that I think I've mentioned before} is called Everyday Musings, and over there Olivia is always posting mouthwatering pictures of yummy baked goods. She posts most about her infamous salted caramel brownies. I used her most recent recipe combination for brownies topped with a gooey salted caramel sauce - YUM. I'm not a huge huge chocolate fan, but I can't help but crave it when I read about those brownies and see her amazing photos. They turned out fudgy and rich with an amazing, deep chocolate flavor. These are an addictive substance. I'm giving you fair warning of that before you attempt to make them. I brought them to work and luckily they went fast so I don't have them sitting around my apartment.

This is the Recipe combination I used {it's failproof according to Olivia, and I would have to agree after how great they turned out on my first try}

King Arthur Flour Brownies

1 cup unsalted butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups of dutch-process cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

1 tablespoon vanilla extract

1 1/2 cups AP four

2 cups chocolate chips

1. Preheat oven to 350 degrees and grease a 9" x 13" pan.

2. In a saucepan over low heat melt the butter, then add the sugar and stir to combine. After you mix in the sugar, return the mixture to the heat and let it heat up, but not boiling. This will help dissolve more of the sugar to give a shiny top crust to the brownies.

3. While the sugar mix is heating, crack the 4 eggs into the bowl and beat with cocoa, salt, baking powder, espresso powder and vanilla until smooth.

4. Add the hot butter/sugar mixture and stir until smooth.

5. Add the flour and chocolate chips, again stirring until smooth.

6. Spoon the mix into the pan and bake for about 30 minutes {slightly less if you want a more fudgy consistency}

Salted Butter Caramel Sauce from Smitten Kitchen

1 cup of sugar

6 tablespoons of salted butter

1/2 cup and 2 tablespoons of heavy cream {at room temp}

1. Melt the sugar over medium to moderate high heat on the stove stirring as you go so it melts evenly. Make sure you cook it to a nice copper color.

2. Add the butter all at once and stir in.

3. Turn off the stove and then pour in the heavy cream whisking until you get a smooth sauce.

{You can use the sauce right away or keep in the fridge for up to two weeks - it can be used to pour over anything - yum yum yum, ice cream sundae anyone?}

Perfection - Enjoy!