The type of cocoa powder (unsweetened/natural or dutch-process) doesn't matter in this recipe. Hershey's Special Dark Cocoa is richer than most store-bought cocoas and adds a deeper chocolate flavor. Feel free to use what you have. Don’t despair! Deb has plenty of recipes that are gluten free. Two of my go-to desserts are her coconut tapioca pudding and the chocolate financiers (which can be made with coconut oil in place of the butter). I’ve had to eat GF for a long time and have found lots of great food to eat even without doing gymnastics to sub out ingredients. September 1, 2019 Dearest Deb, I read all of your posts word by word, but as someone who thinks of more than 10 hours away from my family as the worst kind of punishment, this tugged at my heartstrings and made me in awe of your heartfelt writing even more than usual. If or when we send our children away to camp, I am confident my reaction will be the same as this and that I’ll be very glad to have these blondies to make. August 28, 2019 And I made just the caramel to combine with the My Favorite Brownies, thinking to make brownies with caramel. But the caramel kind of melted into the brownies and made a gooey but delicious mess – they kind of tasted like gooey salty brownies but not caramel brownies. Was the caramel not cold enough? Do brownies take too long to bake so the caramel melts? Any ideas how to pull this off? Thanks! September 8, 2019

Salty brownies: The extra salty flavor from the pretzels highlights and enhances the chocolate flavor. It also balances the sweetness, similar to my miso brownies. Eleven years ago: Key Lime Meltaways, Grilled Eggplant with Caponata Salsa, and Chocolate Peanut Butter Cake Nope, you don’t need a machine to make this recipe. Just whip those ingredients & pour into the pan. Because this doesn’t require any churning, it does take a bit longer to freeze once it is mixed, but I promise it is 100% worth the wait. Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips create a smooth and velvety chocolate layer. They melt to perfection and complement the sweetness of the caramel.Once the butter has melted, add the brown sugar and stir well to incorporate. Lower the heat, and simmer the butter-sugar mixture until it caramelizes, stirring occasionally. Be careful not to let it boil. You must be Deb’s publicist. I can’t think of any other reason that a reader of a free blog would have expectations such as yours for how Deb (a stranger to you, most likely) uses her time and her blog. August 21, 2019

That’s a shame! What works for me is adding a small splash of the cream to bring the temperature down, then a splash more, and then pouring in the rest. Try it again? It’s really delicious when it works! August 23, 2019Why am I having such a hard time with the caramel? I made it three times and it always tastes burnt/bitter. Additionally it takes way longer than four minutes for the sugar to melt….I think that’s my problem but I dont know how to rectify it. August 22, 2019

To start, I like to line my brownie pan with parchment paper leaving an overhang on 2 sides. This helps to easily remove the brownies from the pan and create clean slices. You can easily double or triple the batch to have plenty for bake sales or taking to share with friends and neighbors during the holidays. Absolutely, but you will need a hand mixer at least because the heavy whipping cream needs to be whipped well to create the right consistency. I don’t need an ice cream maker for this recipe?Step 5: Mix in the melted chocolate and dry ingredients. Stream the melted chocolate and butter into the batter, whisking constantly to combine. Yes, absolutely you can change the toppings & mix-ins. Sometimes we like to add in nuts, toffee bits, M&M’s or sprinkles. It really just depends on your preference. Very slowly pour the warmed cream into the caramel, whisking rapidly as you pour, followed by the butter. Whisk in the salt and 1 cup of the milk. (If the mixture seizes up during this process, return the pan to low heat and stir gently, breaking up any lumps as well as you can. A few remaining lumps are OK.) If you want to cover the caramel completely with melted chocolate instead of drizzling, use 250g melted chocolate and pour over evenly) Unwrap and melt caramels with about 2 Tablespoons of water. Again you can do this on the stove or in the microwave. Just make sure you are stirring frequently. When caramels are melted and smooth pour them over the pretzels.