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Brown Sugar

Salted Caramel Brownie Sundaes

Salted Caramel Brownie Sundaes
These sundaes are a gooey, chocolate, decadent, indulgence!
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  1. ¾ Cup Cocoa Powder
  2. ½ Teaspoon Baking Soda
  3. 2/3 Cups Butter, melted
  4. ½ Cup Boiling Water
  5. 2 Cups Sugar
  6. 2 Eggs
  7. 1 ½ Teaspoons Vanilla Extract
  8. ½ Teaspoon Salt
  9. 1 1/3 Cups Flour
  10. 1 Cup Semi-sweet Chocolate Chips
  11. 1 Cup Milk Chocolate Chips
  12. Sea Salt Caramel Gelato (I use Talenti brand)
For the Salted Caramel
  1. 1 Cup Sugar
  2. 6 Tablespoons Butter, cut into tablespoons
  3. 1 Teaspoon Vanilla Extract
  4. ½ Cup Heavy Cream
  5. 1 Teaspoon Sea Salt
  1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  2. In a large bowl, combine the cocoa powder and baking soda. Stir in half of the melted butter until smooth and then whisk in the boiling water until fully combined.
  3. Mix in the sugar, eggs, remaining melted butter, vanilla and salt. Lastly, add the Flour and chocolate chips until just combined being sure not to over stir.
  4. Pour the batter into the prepared baking dish, spread the top to even it out and bake for 35 to 40 minutes. Allow them to cool completely before assembling sundaes.
  5. While the brownies are baking, take out a medium saucepan to make the salted caramel. Pour in the sugar and cook over medium high heat for about 5 minutes, stirring occasionally being sure to scrape the bottom of the pan. The sugar will get lumpy and then start to melt and turn brown.
  6. Once it is fully melted and a dark amber color, remove the saucepan from the heat and whisk in the butter and vanilla. The mixture will come to a rapid boil, once that is fully combined, pour in the heavy cream and sea salt. Stir until smooth and allow it to cool for about 20 minutes.
  7. To assemble the sundaes, cut one or two brownies, stack them on top of each other, scoop a generous helping of gelato on top of the brownie and drizzle the caramel over the top. Dive in with a spoon and enjoy!
  1. If you aren’t a salted caramel fan, simply omit it from the salted caramel recipe. You can also use a different kind of gelato like vanilla or coffee flavored.
Tori Winkelman

Cookie Butter Cookies



Cookie Butter Cookies
Yields 30
These Cookie Butter Cookies are addicting! They’re soft, buttery and melt in your mouth.
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  1. 1 Cup Butter, at room temperature
  2. 1 Cup Crunchy Cookie Butter (I use Biscoff)
  3. 1 Cup Brown Sugar, packed
  4. 2 Eggs
  5. 1 Teaspoon Baking Soda
  6. 1 Teaspoon Baking Powder
  7. ½ Teaspoon Salt
  8. 2 Teaspoons Vanilla Extract
  9. 2 ½ Cups Flour
  10. ¼ Cup White Sugar
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, cream together the butter, brown sugar, and cookie butter until smooth.
  3. Beat in the eggs, one at a time. Add the Baking Soda, Baking Powder, Salt and vanilla extract.
  4. Gradually stir in the flour until combined.
  5. Roll into balls, roll them in the white sugar, press a crisscross pattern into them with a fork and place them on an ungreased cookie sheet to bake for 7 to 8 minutes.
  1. I used Crunchy Cookie Butter because once in a while you get a tiny crunch in the cookies, but smooth cookie butter works just as well.
Tori Winkelman
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