Dark Chocolate Fudge Brownies with Pumpkin Caramel Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Thick, fudge-like dark chocolate brownies, glazed with a rich pumpkin caramel frosting.
  • ½ cup Butter (1 stick), cut into pieces
  • 8 ounces Dark Chocolate, chopped (I used 8 ounces from Trader Joes Pound Plus 72% Dark Chocolate Bar)
  • ¾ cup Dark Brown Sugar, packed
  • 3 Large Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cup + 2 Tablespoons All-Purpose Flour OR Better Batter Gluten Free Flour
  • ¼ teaspoon Salt
  • ⅓ cup Pumpkin Caramel Sauce (Trader Joes)
  • 1 cup to 1 and ⅓-cup Powdered Sugar
  • 1 Tablespoon salt
  • ½ teaspoon Salt
  2. Prepare an 8x8-inch or 9x9-inch baking pan by lining with aluminum foil, leaving overhang on each end. Spray with nonstick cooking spray. Set aside.
  3. Set oven rack on the lower third placement inside the oven, and preheat oven to 350 degrees.
  4. In a small saucepan on the stovetop, melt Butter and Dark Chocolate over low to medium heat, stirring constantly. As soon as the chocolate and butter are completely melted together and smooth, immediately remove from heat, and transfer to a large mixing bowl to cool for about 10-15 minutes.
  5. Whisk brown sugar into cooled melted chocolate until completely incorporated. Add eggs and vanilla, and whisk very well to mix. Using a large spoon or rubber spatula, stir in flour and salt until just combined. Do not overmix.
  6. Transfer brownie batter into prepared baking pan, and spread evenly.
  7. Bake for 28-31 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Transfer to a wire rack to cool completely, about 1 hour.
  9. Combine Pumpkin Caramel Sauce, 1 cup Powdered Sugar, Milk, and Salt in a medium mixing bowl. Using an electric mixer, begin mixing on low for about 1 minute, gradually increasing mixer speed to medium/high for an additional 2-3 minutes, until frosting is very smooth. If desired, add up to an additional ⅓-cup of powdered sugar for thicker frosting.
  10. Pour frosting over cooled brownies, and spread evenly.
  11. Cut into bars and serve immediately, or store in refrigerator for up to 1 week.
  12. Makes 16 bars.
Recipe by SunnySideUps | Living Life Sunny Side Ups at http://sunnysideups.org/brownies-pumpkin-caramel-frosting/