(Welllll, you're not getting the usual slew of detailed photos or paragraph upon paragraph of instructions, but I'm ridiculously tired, so things are pared down and terribly sparse. Please bear with me.)
I was totally inspired earlier this evening by a woman who asked my advice for a bundt cake glaze. I thought, hey, my caramel sauce would beat the pants off a traditional glaze, so I sent her my recipe. And then after obsessing about the sauce for a whole 3 seconds, I decided right then and there that I absolutely HAD to make something to pour it over. We don't have any ice cream in the house (and I gobbled up all the non-dairy kind weeks ago), so I whipped up a batch of brownies.
See, I don't believe that brownies should ever be made from a mix. Making them from scratch doesn't take much longer, and they taste sooo much better. Trust me on this. I wouldn't lie, especially about baked goods. I think God would strike me down from heaven for committing such a sin.
So anyway, I thought I'd share the recipes with you. They're perfection for chilly autumn nights. Yummmm......
1 c. butter, unsalted, melted
3 c. white sugar
1 Tbsp. vanilla
1 1/2 c. flour
1 c. unsweetened cocoa (I prefer Hershey's brand for these)
1 tsp. salt
1 c. chocolate chips (semisweet or milk chocolate)
1 c. toasted nuts, optional
Preveat oven to 350 degrees and lightly grease a 9x13 pan.
Combine melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, mixing until thoroughly combined. Mix all dry ingredients in a separate bowl, and gradually stir into the chocolate mixture until blended. Stir in the chocolate chips and optional nuts. Spread the batter evenly in the pan. Bake until a toothpick inserted is almost clean, 35 to 40 minutes.
1/2 c. brown sugar
1/2 c. whipping cream
1/2 c. granulated sugar
1/2 tsp. vanilla
1/2 c. unsalted butter
In a small pan, combine the sugars, butter, and whipping cream. Bring to a boil, stirring often. Remove from heat and add vanilla. Serve warm. Refrigerate leftover sauce in an airtight container.