PERRE COLEMAN MAGNESS is the force behind The Runaway Spoon blog and author of Pimiento Cheese: The Cookbook
Sweet and rich and decadent – and a wonderful treat in the midst of the dark winter months. These caramel frosted brown sugar bars are a favorite of mine. I tend toward caramel. I love chocolate, of course, but if given the choice I’d choose caramel. So these are a nice deviation from a traditional chocolate brownie, packed with sweet caramel flavor. Share these with friends if you want to earn some brownie points, but make sure you save one or two for yourself.
Double Caramel Bars
- ½ cup (1 stick) butter, softened
- 2 cups light brown sugar
- 2 eggs
- ¾ cup flour
- 1 Teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon salt
- For the Frosting:
- ¼ cup butter
- ½ cup light brown sugar, tightly packed
- ¼ teaspoon salt
- 1/3 cup heavy cream
- 1 cup confectioners’ sugar, sifted
For the Brownies:
Preheat the oven to 350°. Line a 8 by 8 inch square pan with non-stick foil or parchment, or spray with cooking spray.
Beat the butter in an electric mixer until light. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the flour, baking powder, vanilla and salt until well combined and smooth.
Scrape the batter into the prepared pan and bake for 25 – 30 minutes, just until a tester comes out clean. Cool completely.
For the Frosting:
The brownies must be completely cool, or the frosting won’t set.
Cut the butter into cubes and place in a saucepan with the brown sugar, cream and salt. After everything melts together, bring to a full, rolling boil over medium heat, stirring constantly. When it reaches that boil, count to 60 Mississippi, then pull it off the heat. Leave the pan to cool for about 5 minutes, then vigorously beat in the powdered sugar until smooth.
Spread the glaze over the brownies. Leave the glaze to set, then slice and enjoy. Covered tightly, this cake will last a few days.
Makes 16 bars