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Double caramel bars

A frosted caramel brownie will cheer up frosty evenings.

By The Runaway Spoon / February 19, 2014

Be sure to let the brownies cool completely before applying the frosting.

The Runaway Spoon

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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.

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The Runaway Spoon

Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

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Double caramel bars
Makes 16 bars 

For the brownies:

1/2 cup (1 stick) butter, softened

2 cups light brown sugar

2 eggs

3/4 cup flour

1 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

For the frosting:

1/4 cup butter

1/2 cup light brown sugar, tightly packed

1/4 teaspoon salt

1/3 cup heavy cream

1 cup confectioners’ sugar, sifted

For the brownies:

1. Preheat the oven to 350 degrees F. Line a 8 by 8-inch square pan with non-stick foil or parchment, or spray with cooking spray.

2. 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.

3. 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:

1. The brownies must be completely cool, or the frosting won’t set.

2. 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.

3. Spread the glaze over the brownies. Leave the glaze to set, then slice and enjoy. Covered tightly, this cake will last a few days.

Related post on The Runaway Spoon: Orange Slice Candy Squares

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