Cooking with Kelly: Double Caramel Fudge Brownie Recipe

Chocolate is one of my favorite foods. I only started running so I could eat more, so I enjoy chocolate quite frequently. Becca's birthday was a few weeks ago, but I was traveling, so I recently made her a belated birthday treat. Now that she's in her second trimester of pregnancy, she said chocolate is back on the list of foods she enjoys. That, and caramel. Instantly, I knew what I would make.

These brownies turned out delicious - a hint of caramel encased in a decadently dark cloud of chocolate brownie and milk chocolate icing. The key here is adding mini Rolo candies to the batter, then adding a layer of caramel in between the brownie and the frosting. And a hint of salt really brings out the sweetness of the chocolate.

Double Caramel Fudge Brownie Recipe
1 box of fudge brownies, plus the ingredients to prepare it
2-4 packages of mini Rolos (your call on how decadent to make this)
1 package of chewy caramels (I used Werthers, but pick your poison)
1 Tablespoon milk
1/2 teaspoon salt, divided
1 package milk or dark chocolate icing

Start by mixing up the brownies as directed, then adding the Rolos. Spoon batter into a 13 by 9 inch pan and bake as directed.

Remove the brownies and allow to cool completely. Meanwhile, mix the caramels, milk and half of the salt in a microwave-proof bowl. Heat in the microwave in 45-second segments or until smooth.

When the brownies are cool, smooth the caramel coating on top. While it's still warm, top with the remaining salt. Allow to cool completely again.

I like to take store-bought icing and make it fluffier by placing in in a stand mixer with the whisk attachment and whisking on medium for about two minutes. I think it makes the frosting extra light and delicious, but you can skip this. Finish icing the brownies, then refrigerate for one hour. This makes it easier to slice.

Use a very sharp knife to cut the brownies into portions.