Double Chocolate Brownies with Caramel Frosting

I saw these brownies on Todaysmama by Leigh Anne Wilkes and they just sounded amazing and the picture looked really yummy, I had to give these a try! She got the recipe from the new Southern Living Cookbook

Double Chocolate Brownie with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (I didn’t use)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

SUBSTITUTIONS:
To avoid a trip to the store, I made a few changes, I substituted the unsweeted chocolate baking squares with 1 TBSP melted butter and 3 TBSP cocoa powder. I melted 2 TBSP of semi-sweet chocolate chips instead of semi-sweet baking squares. In the caramel frosting, I didn't have buttermilk but made a substitute by mixing 1/2 TBSP of lemon juice with 1/2 cup of milk and letting it sit for 5 minutes.

I didn't have a candy thermometer, but the caramel frosting only took about 10 minutes to get to the soft boil stage. It all worked out well. These are good, but VERY sweet, more so than I anticipated...notice how much sugar is in these? 4 cups total! These are yummy but I think I'll be sticking with another awesome brownie recipe...it's easy and they are the best brownies ever...MMMMM...Brownies. They are always a winner. They are the best and don't need frosting if you make them, they are perfect and can stand on their own. But it's always fun to try something new :)

Haha...I tried to take a nice picture of mine like the one above that inspired me....but...didn't work so well...guess I should add wax paper to my list.