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My guilty pleasure? 100% from-scratch gooey caramel brownies. An egg-free dessert recipe that is best served warm with a scoop of ice cream.
My husband and I are coming up on 19 years of marriage. Through those 19 years we’ve had many guilty pleasures as far as recipe infatuations. We tend to go in streaks. For awhile we were addicted with homemade caramel lattes. After that? Microwave cakes (just wow…). More recently? Every type of baked nacho you can think of from sweet & spicy to taco-flavored.
But early in our marriage, we were 100% in love with these:
Caramel Brownies. The gooiest, fudgiest brownies you’ll ever find, stuffed with soft caramel. It’s not surprising we’d be crazy for these, right?
So when Carrian from Oh, Sweet Basil asked me to review her new cookbook, you can imagine how excited I was to see this recipe for Caramel Brownies inside. All of the memories of those fudgy caramel brownies with ice cream came rushing back. We’d serve these caramel brownies to family & friends at picnics and potlucks, but often made a pan just for us to enjoy on a lazy Saturday evening.
I love that these caramel brownies are egg free. Great news for those of you with egg allergies!
They’re also extremely soft and fudgy. And I don’t know about you, but that’s what I love about brownies. The caramel gives them an extra dose of gooeyness. You’ll want to allow the brownies to cool completely before cutting them. If you’re short on time, pop the pan into the refrigerator for a quick cool down. After they cool, they’ll be perfectly sliceable.
But really, I think they’re best served warm with a scoop of ice cream on top.
Be sure to check out Cade and Carrian’s cookbook. I personally can’t wait to try their Sweet Potato Rolls, Lemon Greek Potatoes and Busy Day Casserole. 100% pure comfort food!