For me, brownies can fall into a love/hate category. I almost never buy brownies at the store because those, I hate. Cosmic Brownies are a staple in our house and typically end up disappearing before I’ve even had time to put them away. Not a single one will I eat. They are thick and chocolatey and fake. Not my cup of tea.
Even some homemade brownies yield a flavor much too rich and chocolatey for my liking. These brownies here are the perfect brownie for someone who isn’t a fan of chocolate overload. For those who prefer the less rich taste of a subtle brownie. This recipe has been my mom’s go-to for years and is mine as well. This time, I added a little of the salted caramel I raved about yesterday. I drizzled it on top and used a knife to make swirls in the batter, then baked. The result was not exactly what I’d imagined, since the caramel sunk into the brownie a bit. Instead of brownie bars, I was left with a brownie… pudding, so to speak. It reminded me a bit of bread pudding.
This is definitely a fork-eating brownie. The caramel is drippy and gooey and deliciously paired with the chocoalte brownie.
- •¾ cup cocoa
- •2 cups sugar
- •1⅓ cup flour
- •1 tsp. vanilla
- •¼ tsp. salt
- •½ tsp. baking soda
- •2 eggs
- •⅔ cup vegetable oil
- •½ cup boiling water
- • 4 Tbsp. salted caramel sauce
- Preheat oven to 350 degrees.
- Mix cocoa and baking soda in a bowl. Add in ⅓ cup vegetable oil.
- Add boiling water. Stir mixture until it thickens, about a minute.
- Stir in eggs, sugar and remaining oil. Mix until smooth.
- Add flour, vanilla and salt and blend well.
- Spray a glass baking dish with non-stick spray. Spread the brownie mixture evenly into the pan.
- Pour the salted caramel sauce on top of the brownie mixture. Using a knife, drag it through the brownies to give a marbled effect.
- Bake for 35-40 minutes until cooked through.
- Cool completely then slice into your desired size.