There's a new brownie in town!

So I couldn't kick my caramel obsession ever since eating Leslie's cupcake with the salted caramel frosting. (I told her that next time she can just bring me a  big bowl of the frosting and a spoon).  Then, while waiting in line at Starbucks, I started thinking about how yummy a brownie would be (at 7:45 a.m.) with the Caramel Macchiato I was about to order. I came up with the concoction I tried last night when I had 13 other things I should have been  doing but just HAD TO HAVE A BROWNIE.

I am not ashamed to say that I use brownie mix. I used to call them "cheater brownies" whenever I made them from a mix, but not anymore. If you find a mix that you love, there's nothing wrong with spending 2 1/2 minutes whipping up a dessert!  I love the Ghirardelli Triple Chocolate mixes from Costco.

I thought if I added espresso or strong coffee to the brownie mix in place of the water that the mix calls for, made a creamy-caramelly frosting  for them after they cooled, and drizzled caramel across the top of the brownies, that I would have a pretty good little treat. I happened to have caramel sauce already on hand (imagine that), so I mixed up the brownies, made some modifications to a frosting recipe that didn't turn out super caramelly, but had just a hint of yummy buttery, caramel goodness, and my result is the Caramel Macchiato Brownie. It's sweeeeeet-- but so is a Caramel Macchiato-- so just brace yourself.

Maybe it's just because I have Thanksgiving on the brain, but the photo looks eerily similar to mashed potatoes with gravy (with a brownie hiding in the shadows!)

Caramel Macchiato Brownies

1 baked pan of your favorite brownies (frosting is enough for a 9x12 size)

Frosting:
2 cups granulated sugar
1/2 cup water
1 cup water
1 1/2 sticks butter
16 oz powdered sugar
6 T heavy cream
2 t vanilla
1 t salt

Cook 2 cups granulated sugar and 1/2 cup water in large saucepan over medium high heat without stirring until dark gold/amber colored, about 10-12 minutes. Carefully add 1 cup water. (Sugar mixture will splatter and sputter, so be very careful) Stir over medium high heat until reduced, about 15 minutes. This is your caramel "syrup", which you will not use all of for this recipe. Set aside. (Unused syrup can be stored in an airtight container in the fridge until you need for your next recipe)

Cook butter over medium heat until melted and brown, about 8 minutes. Cool . Pour into mixer bowl, trying to avoid adding the brown sediment. Slowly add powdered sugar, alternating with heavy cream and 4 T of the caramel syrup. Stir in vanilla and salt.  Once combined, beat for 2-4 minutes. Spread over cooled brownies. The caramel syrup that you didn't add to the frosting might not have a strong enough caramel flavor for you as far as using as a drizzle, but if you don't have any other on hand, it will definitely do in a pinch.

Enjoy!