Monday, April 22, 2013

Caramel Fudge Brownies

These are by far the BEST BROWNIES in the entire world! 
 After tasting these, you will never see brownies the same way again!
These Caramel Fudge Brownies are dense and have the perfect fudgy brownie texture
and covered smothered in chocolate fudge and caramel candies! 
Oh my goodness gracious alive (quote from my grandfather)
These will change your life!


(If you do not have the time use a brownie mix, but the brownie recipe below is the BEST)
  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  •  4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips 
  • 1 (14 oz) can sweetened condensed milk
  • 1 bag (12 oz) of Semi Sweet Chocolate Chips
  • 1 tsp Vanilla
  •  1 12oz bag of ROLO'S unwrapped and candies cut in half

Instructions for the Brownies
  1. Pre-heat the oven to 350 degrees. Spray non-stick spray into a 9x13 pan. 
  2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
  3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
  4. Stir in the flour and chocolate chips until well combined.
  5. Spread into prepared pan (batter will be very thick and sticky) and bake for about 25 minutes in the 9x13 pan. Cool Completely (this is the hard part).

Instructions for the fudge
  1. Melt the sweetened condensed milk and chocolate chips in a pot or double boiler stirring constantly over low-med. heat. 
  2. After mixture is melted remove from heat and stir in 1 tsp of vanilla.
  3. Pour fudge over brownies, spread evenly.
  4. Press sliced ROLO pieces into the fudge layer.
  5. Cool completely (to speed up the process place in refrigerator for 30 minutes to allow fudge to set). 
  6. Cut into squares
Chocolate Fudge Layer
Amazing Fudge Brownies!


Friday, April 12, 2013

Cookies and Cream Fudge Cups

 I love baking in mini muffin pans!
Like, LOVE it!
Not only does everything bake faster, 
but your treats also cool faster; which means you can eat them faster!! 
And Oreo's....OOOOOOOO how I LOVE Oreo's!

Behold the sweetest cookie cup you will ever meet!
Cookies and Cream Fudge Cups
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini chocolate chips (or regular size if that is all you have)
  • 12 Oreo Cookies, broken up 
Fudgy Middle 

  • 7 0z (or half a can) of condensed milk
  • 1 cup of chocolate chips
  • 1 tbsp butter
  • 1 tsp vanilla

Preheat oven to 350 F (or 325 F if you are using dark baking pans) and spray 1- 24 count mini muffin pan with cooking spray. (Note: this recipe makes approx. 32 cookie cups so you can bake the additional 8 in another pan. Be sure to add a small amount of water to the empty cups).

Place butter and sugars into a large bowl, mix to combine, at least 2 minutes.
Add egg and vanilla, mixing to combine.
Add flour, baking soda, salt.
Add chocolate chips and broken Oreo cookie pieces, stirring to combine.
Scoop dough with a small cookie scooper and place into the bottom of prepared baking pan and gently press down. 
In a small pot, melt condensed milk, butter and chocolate chips together; mixing constantly...after melted mix in vanilla.

Top each cookie cup with 1 tsp of melted chocolate and then top each cookie cup with additional cookie dough that you crumble on. Do not cover the entire fudge top.
Bake for 10 minutes, until golden brown. Cool completely. You should be able to twist cookie cups out of the pan, if not use a thin flat knife and loosen up the edges. Makes approx 32 cookie cups.

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