At the luncheon after Aunt Cindy's funeral there were these amazing brownies. I couldn't determine who had made them, but found this recipe online. Credit Ree Drummond, aka the Pioneer Woman. I made it at home and, yep, this is the right recipe. I will think fondly of Aunt Cindy whenever I make these.
Brownies:
6 oz. unsweetened chocolate, chopped
1 1/2 sticks (3/4 c.) unsalted butter, cut into chunks
2 c. sugar
3 large eggs
1 c. all-purpose flour
Preheat oven to 325 degrees. Line a 9 x 13 with parchment paper. Melt chocolate and butter in microwave or in a double boiler. Stir in sugar. Add eggs, stirring quickly until completely mixed. Add flour and stir until combined. Pour batter into prepared pan. Bake until just beginning to crisp on the edges, 25 to 30 minutes. Cool completely.
Salted Caramel Buttercream Frosting:
1/2 c. packed brown sugar
1/4 c. heavy cream
2 Tbsp. salted butter
1 1/2 tsp. vanilla
1/4 tsp. kosher salt
Combine brown sugar, cream, butter, vanilla, and salt in saucepan. Cook over medium heat, whisking until thickened and combined. Remove from heat and cool completely.
2 c. confectioner's sugar
1 stick (1/2 c. salted butter, softened
2 Tbsp. heavy cream
Put confectioner's sugar, butter, and cream into mixing bowl. Beat until light and fluffy (about 3 or 4 minutes). Drizzle in the cooled caramel sauce and beat until combined.
Lift the cooled brownies (using the parchment paper) from the pan. Spread with frosting and cut into squares. These are very rich, so you can make the squares small. (Then eat 12 of them. 😋)
