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Ooey gooey salted caramel brownies

thefreshcipebox:

image

These brownies are a complete delight!

I have to share the recipe because they always impress. 

They’re ooey & gooey.

& the caramel makes them chewy. 

I highly recommend making & sharing with others. It works well for a small wine night gathering with friends. They’re great for picnics in the summer. Or even bringing to work & sharing with co-workers- easier to coerce others to help you when you have a plate of these bad boys around. 

It’s not an original recipe, but it’s too good not to share. 

Ooey gooey salted caramel brownies

Makes a 9 x 13 pan

Ingredients

  • 4 oz. high-quality unsweetened chocolate
  • 12 Tbsp. butter 
  • 1½ cups sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. kosher salt plus ¼ tsp. to sprinkle over batter
  • 1 cup (7 oz.) Werther’s Original Chewy Caramels, cut into small pieces (or other soft caramels)

Directions 

1. Preheat the oven to 350 degrees, and line a 9 x 13–inch baking pan with parchment paper.

2. In a microwave-proof bowl, melt the chocolate and butter together. Remove the bowl from the microwave and stir slowly to combine.

3. Stir in the sugar. Add the eggs and vanilla and stir. Then add the flour and ½ tsp. salt; stir until combined.

4. Fold in the caramel pieces.

5. Pour the batter into the pan and spread with knife to level it. Sprinkle the remaining ¼ tsp. salt over the surface.

6. Bake at 350 degrees for 25-30 minutes.

7. Let cool on the counter overnight. Cut into squares.

*when transporting use wax paper between brownie layers to prevent them from sticking together. 

Recipe from by Gale Gand in Chicago Magazine

tallgirltales: Did you know that today is “World Nutella Day”? I did not (thanks, internet!). Celebrate accordingly.

tallgirltales: Did you know that today is “World Nutella Day”? I did not (thanks, internet!). Celebrate accordingly.

maggiemcg:

peoniesandcocktails:

This soup. I’m obsessed. My mom got the recipe from a girl in her garden club & it couldn’t be easier or more delicious! It’s also vegan, if that’s your thing. Make. It. Now.
Corn and Butternut Squash Chowder
1 ½ lbs butternut squash, peeled, seeded and cut into 1-inch chunks (about 5 cups) (a 20-oz container)
10 oz frozen corn, thawed (I just threw it in still frozen)
1 ½ tsp curry powder
salt and ground pepper
29 oz vegetable broth
½ cup coconut milkIn a large heavy pot, heat oil over medium high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Add broth and simmer until squash is tender, at least 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in coconut milk. Season with salt, if needed, and pepper.

sounds delicious and super easy

maggiemcg:

peoniesandcocktails:

This soup. I’m obsessed. My mom got the recipe from a girl in her garden club & it couldn’t be easier or more delicious! It’s also vegan, if that’s your thing. Make. It. Now.

Corn and Butternut Squash Chowder

1 ½ lbs butternut squash, peeled, seeded and cut into 1-inch chunks (about 5 cups) (a 20-oz container)

10 oz frozen corn, thawed (I just threw it in still frozen)

1 ½ tsp curry powder

salt and ground pepper

29 oz vegetable broth

½ cup coconut milk

In a large heavy pot, heat oil over medium high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Add broth and simmer until squash is tender, at least 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in coconut milk. Season with salt, if needed, and pepper.

sounds delicious and super easy

cantstopspring:

butter cake bars
ingredients
1 box of yellow cake mix (1 pound) 4 ounces of butter, melted 3 eggs 8 ounces of cream cheese, softened 1 pound (16 ounces) of powdered sugar 1 tsp. of vanilla extract
prepare
1. preheat oven to 350 F. line an 8 x 8 inch pan with parchment paper.
2. make the base first: mix together cake mix, butter and 1 egg.
3. pat into pan, create an even layer.
4. make the ooey gooey layer: cream together the cream cheese, 2 eggs, sugar and vanilla.
5. pour gooey layer over cake layer, spread to edges.
6. bake for 45 minutes or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.
7. cool completely in pan before cutting into 1-inch squares with a clean, dry knife. for best square results, pop into freezer and chill before slicing.
via
these are amazing.  ”like cheesecake or heaven.”

cantstopspring:

butter cake bars

ingredients

1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract

prepare

1. preheat oven to 350 F. line an 8 x 8 inch pan with parchment paper.

2. make the base first: mix together cake mix, butter and 1 egg.

3. pat into pan, create an even layer.

4. make the ooey gooey layer: cream together the cream cheese, 2 eggs, sugar and vanilla.

5. pour gooey layer over cake layer, spread to edges.

6. bake for 45 minutes or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.

7. cool completely in pan before cutting into 1-inch squares with a clean, dry knife. for best square results, pop into freezer and chill before slicing.

via

these are amazing.  ”like cheesecake or heaven.”

Ooey gooey salted caramel brownies

thefreshcipebox:

image

These brownies are a complete delight!

I have to share the recipe because they always impress. 

They’re ooey & gooey.

& the caramel makes them chewy. 

I highly recommend making & sharing with others. It works well for a small wine night gathering with friends. They’re great for picnics in the summer. Or even bringing to work & sharing with co-workers- easier to coerce others to help you when you have a plate of these bad boys around. 

It’s not an original recipe, but it’s too good not to share. 

Ooey gooey salted caramel brownies

Makes a 9 x 13 pan

Ingredients

  • 4 oz. high-quality unsweetened chocolate
  • 12 Tbsp. butter 
  • 1½ cups sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. kosher salt plus ¼ tsp. to sprinkle over batter
  • 1 cup (7 oz.) Werther’s Original Chewy Caramels, cut into small pieces (or other soft caramels)

Directions 

1. Preheat the oven to 350 degrees, and line a 9 x 13–inch baking pan with parchment paper.

2. In a microwave-proof bowl, melt the chocolate and butter together. Remove the bowl from the microwave and stir slowly to combine.

3. Stir in the sugar. Add the eggs and vanilla and stir. Then add the flour and ½ tsp. salt; stir until combined.

4. Fold in the caramel pieces.

5. Pour the batter into the pan and spread with knife to level it. Sprinkle the remaining ¼ tsp. salt over the surface.

6. Bake at 350 degrees for 25-30 minutes.

7. Let cool on the counter overnight. Cut into squares.

*when transporting use wax paper between brownie layers to prevent them from sticking together. 

Recipe from by Gale Gand in Chicago Magazine

tallgirltales: Did you know that today is “World Nutella Day”? I did not (thanks, internet!). Celebrate accordingly.

tallgirltales: Did you know that today is “World Nutella Day”? I did not (thanks, internet!). Celebrate accordingly.

maggiemcg:

peoniesandcocktails:

This soup. I’m obsessed. My mom got the recipe from a girl in her garden club & it couldn’t be easier or more delicious! It’s also vegan, if that’s your thing. Make. It. Now.
Corn and Butternut Squash Chowder
1 ½ lbs butternut squash, peeled, seeded and cut into 1-inch chunks (about 5 cups) (a 20-oz container)
10 oz frozen corn, thawed (I just threw it in still frozen)
1 ½ tsp curry powder
salt and ground pepper
29 oz vegetable broth
½ cup coconut milkIn a large heavy pot, heat oil over medium high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Add broth and simmer until squash is tender, at least 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in coconut milk. Season with salt, if needed, and pepper.

sounds delicious and super easy

maggiemcg:

peoniesandcocktails:

This soup. I’m obsessed. My mom got the recipe from a girl in her garden club & it couldn’t be easier or more delicious! It’s also vegan, if that’s your thing. Make. It. Now.

Corn and Butternut Squash Chowder

1 ½ lbs butternut squash, peeled, seeded and cut into 1-inch chunks (about 5 cups) (a 20-oz container)

10 oz frozen corn, thawed (I just threw it in still frozen)

1 ½ tsp curry powder

salt and ground pepper

29 oz vegetable broth

½ cup coconut milk

In a large heavy pot, heat oil over medium high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Add broth and simmer until squash is tender, at least 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in coconut milk. Season with salt, if needed, and pepper.

sounds delicious and super easy

(Source: veganinspo, via haleystumble)

cantstopspring:

butter cake bars
ingredients
1 box of yellow cake mix (1 pound) 4 ounces of butter, melted 3 eggs 8 ounces of cream cheese, softened 1 pound (16 ounces) of powdered sugar 1 tsp. of vanilla extract
prepare
1. preheat oven to 350 F. line an 8 x 8 inch pan with parchment paper.
2. make the base first: mix together cake mix, butter and 1 egg.
3. pat into pan, create an even layer.
4. make the ooey gooey layer: cream together the cream cheese, 2 eggs, sugar and vanilla.
5. pour gooey layer over cake layer, spread to edges.
6. bake for 45 minutes or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.
7. cool completely in pan before cutting into 1-inch squares with a clean, dry knife. for best square results, pop into freezer and chill before slicing.
via
these are amazing.  ”like cheesecake or heaven.”

cantstopspring:

butter cake bars

ingredients

1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract

prepare

1. preheat oven to 350 F. line an 8 x 8 inch pan with parchment paper.

2. make the base first: mix together cake mix, butter and 1 egg.

3. pat into pan, create an even layer.

4. make the ooey gooey layer: cream together the cream cheese, 2 eggs, sugar and vanilla.

5. pour gooey layer over cake layer, spread to edges.

6. bake for 45 minutes or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.

7. cool completely in pan before cutting into 1-inch squares with a clean, dry knife. for best square results, pop into freezer and chill before slicing.

via

these are amazing.  ”like cheesecake or heaven.”

bees-knees:

foodfuckery:

Twix Cake
Recipe

Dead.

bees-knees:

foodfuckery:

Twix Cake

Recipe

Dead.

Ooey gooey salted caramel brownies

About:

All of these recipes look delicious, and most of them seem relatively easy. Still, I will almost definitely never make any these things... but here's hoping, right?

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