Caramel Fudge Brownies


The term fudge in the title here is key. These are chewy brownies, not cakey brownies.

I don’t have any problems with boxed brownie mixes, I usually enjoy them. We didn’t have any boxed brownie mix around the house, but we did have the ingredients for these! To be completely honest, it didn’t take too much longer than boxed brownies, but the texture and flavor is much better!


This makes one 9×9 pan, and for us that’s about 9 brownies (of course, many people cut them smaller, but we like big serving sizes šŸ™‚ ).


Caramel Fudge Brownies


1 1/4 cup sugar
11 tablespoons salted butter [yes, really. this is not a typo.]
1/2 cup cake flour
3/4 cup cocoa powder (unsweetened)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 eggs
1 teaspoon vanilla
3/4 cup caramels (we used Werther’s soft caramels)
1/4 cup bittersweet chocolate chunks

Parchment paper


First, melt the butter in the microwave for a minute or two. You want to get it fairly hot (we usually do 1:30- 2 minutes). Combine the sugar with the melted butter and stir. The sugar won’t dissolve completely, but it also shouldn’t separate out.



In a medium bowl, mix the flour, cocoa powder, baking soda, and salt.


Add the sugar-butter mixture to the flour mixture. Combine with the eggs and vanilla to create your batter base.


If you are using larger caramels (like we did) chop them up. We also used a bittersweet chocolate bar and chopped that into chunks.



Stir the caramel and chocolate chunks into the batter.


Preheat the oven to 325Ā° F.

Cut out a small, square piece of parchment paper and place it in the bottom of the 9 x 9 pan.

Pour the batter into the pan. If necessary, you can use a rubber spatula to spread the batter out, allowing it to cook more evenly.

Bake for 40-45 minutes or until a knife comes out clean!


If you can resist, let them cool for a good 30 minutes and then enjoy! The caramel especially needs to cool before you really want to eat it!




Miniature S’mores Tarts


It seems as though the United States is on a bit of a s’mores kick, and William is more than happy to jump onto that bandwagon. He isĀ obsessedĀ with all things s’mores: candies, frapps, chocolate, cakes, pies, etc. It is amazing what a variety of treats can be made with graham crackers, chocolate, and marshmallows!

For my part, I am obsessed with tiny things- not an uncommon obsession, to be sure! Recently I saw a picture of a miniature pie made out of the lid of a mason jar, and I knew that we had to do something like that. We have been doing a smoothie cleanse for the past week (more on that later) and we happen to be knee deep in mason jar lids! We decided to put them to good use and make a delicious– albeit cleanse-ruining– dessert out of them. (It was totally worth it.)




Miniature S’mores Tarts

makes 14 miniature tarts



for the crust
1 1/2 cups graham cracker crumbs
6 tablespoons salted butter
1/3 cup sugar


for the chocolate filling
1/2 cup heavy whipping cream
2 tablespoons salted butter
4 ounces bittersweet chocolate
3/4 cup sugar
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons AP flour
1/8 teaspoon kosher salt
1 whole egg
1 1/2 egg yolks*
1 tablespoon Kahlua
marshmallows and sea salt to top

other materials
parchment paper
mason jar lids (If you have 14 of these- this will beĀ easy– but if you only have four, it’s not a problem! You will just have to bake these in batches.)

*If you double this recipe, it obviously makes the ratios easier to deal with, but for 1 1/2 egg yolks, simply throw one egg yolk into your bowl, whisk another into a separate container, and measure out half. The remaining yolk and whites can be reused for a yummy breakfast!


First, prepare the crust in a bowl. Melt the butter and mix in it with the graham cracker crumbs and sugar.



Next, make the filling! In a microwave safe bowl combine the whipping cream, salted butter, and chopped chocolate.



Microwave this mixture for two minutes, and then stir it all together to create a velvety chocolate cream.


In a separate bowl, combine the sugar, cocoa powder, flour, and salt.


Add the wet ingredients to the dry ingredients, and stir in the egg, egg yolks, and Kahlua.



Preheat the oven to 350Ā°F. Next, assemble the tarts.

Press about 3 teaspoons of graham cracker crust into the mason jar lids. You want to build a thin layer of crust up into the rim of the lid, but be careful when pressing it into the middle. The crust is loose and dry-feeling before it has been baked.

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Bake the bare crust for ten minutes on a cookie sheet covered in parchment paper. After this first baking process, carefully drop 1 1/2 tablespoons of the chocolate filling into each lid. You do not need to spread it out much, it will cook out on its own. If you try to spread it out, you risk weakening the crust on the bottom as it is not yet solidified!


Bake the tarts for another ten minutes. After this baking, transfer the tarts to the fridge for ten minutes of cooling.


After the lids are cool enough to handle, you can carefully pop the tarts out of their “molds”!


Put the oven on broil and move a rack up to the top third. Carefully place marshmallows on top of each tart. This part is fun because any design you make will hold, so you can get creative with the marshmallows!

Put the tarts in the oven and watch them carefully. The marshmallows will toast very quickly, so you want to pay attention and take them out right when they get to your preferred level of toastedness! Personally, I’m the girl who sets her marshmallows on fire for the charred flavor, but everyone has a different preference.


Slice them up and enjoy!