For a blog named “hungry brownie,” you might be expecting a lot brownie recipes and endless rambling about desserts and sweets. Surprisingly, this would be my very first recipe for brownies and this probably won’t be my last either considering that brownies are my favorite, on top of cupcakes and ice cream. This brownie recipe is very moist and sweet, enough to satisfy your sweet cravings with a couple of bites, and you probably won’t be able to stop thinking about them until you go to bed. So I suggest you put your self-control guards up to avoid eating the whole pan by yourself – I know I almost did.
Chocolate brownies with caramel glaze
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For the brownies
3.38 ounces all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed Brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
For the glaze
1/4 cup butter
1/4 cup packed Brown sugar
1 1/2 tablespoons evaporated fat-free milk
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1. Preheat oven to 350 degrees F.
2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl, stirring well with a whisk.
3. Combine 6 tablespoon butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square baking pan coated with cooking spray.
4. Bake for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
5. To prepare glaze, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup Brown sugar and 1 1/2 tablespoon milk; cook 2 minutes. Remove from heat. Add powdered sugar and vanilla; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set. Cut into squares and enjoy!