Todays inspiration is... CARAMEL BROWNIES. Caramel... YUM... brownies.... YUM!
Recipe below is for pic no. 3
Double Chocolate Brownie with Caramel Frosting
2 (1-oz.) unsweetened chocolate baking squares
2 (1-oz.) semisweet chocolate baking squares
1 C butter, softened
2 C sugar
4 large eggs
1 C all purpose flour
1/2 tsp salt
1 tsp vanilla
3/4 C chopped, toasted pecans, divided (optional)
3/4 C semisweet chocolate chips, divided
Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.
Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.
Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.
3/4 C butter
2 C sugar
1/2 C buttermilk
12 large marshmallows
1 Tbsp light corn syrup
1/2 tsp baking soda
Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.Other pictures and more recipes here, here and here. They all sound and look GOOD.