Today is Mother's Day. I am not near my mother today, but I am going to call her after I finish posting this recipe.
My mother is a very competent cook and baker, but she doesn't like to do it. She is very artistic and creative. She is also a bit of a perfectionist. At least she seems that way to me. I'm often in a rush to get something done, but my mom takes her time. She is willing to redo things if they don't meet her expectations.
I'm very similar to my mother. I often realize that something I say or think is similar to what my mom would say in that situation.
My mom had five children, and she scarified many years of her life and many comforts to raise us. I didn't always appreciate the scarifies she made for us.
These brownies have nothing to do with Mother's Day, though I'm sure my mom would enjoy them. I took them to work, and they were well appreciated. I often take deserts to work or friends because I would end up eating all of them in a few days by myself if I didn't.
I used a box mix for this recipe. It was a mix for a 9 by 13 inch pan. It required eggs, oil, and water. I also used a caramel frosting recipe from Taste of Home. The frosting was delicious, and I'm sure I'll use it again. I also used around 15 to 20 caramel Kisses. I used almost an entire bag.
The ingredients for the frosting are 3/4 cup packed brown sugar, 1/ cup butter, 1/4 cup milk, dash salt, and 1 1/2 cups confectioners' sugar.
I made the brownies according to the instructions on the package. It required eggs, oil and water.
I mixed the batter and sampled it.
I poured the batter into a 9 by 13 inch baking pan lined with parchment paper.
I placed as unwrapped caramel kisses on their side into the batter about every square inch.
While the brownies baked according to the package's instructions, I prepared the frosting. I added the brown sugar, butter, milk, and salt into a sauce pot.
I let the ingredients melt and merge together on low heat.
I increased the heat to medium, brought the sauce to a boil, and cooked for 5 to 6 minutes.
I poured the thickened sauce into a glass bowl to cool to room temperature. I then gradually added the confectioner's sugar 1/2 a cup at a time. I stirred after every addition. I just added enough powdered sugar to reach the desired consistency.
I let the brownies cool.
I poured on the luscious caramel icing and spread it evenly.
The icing is delicious. It's rich. The brownies and icing combine for a potent sugar hit.
The texture of the icing is gorgeous. It's silk and smooth. I had to taste it a few times to ensure it was just right.
It made for a delicious, decadent desert.
I enjoyed the addition of the kisses, but the caramel did leak out of the kisses and blend into the surrounding brownies. The next time I bake with caramel kisses, I'll freeze them solid before baking them.