Holley Johnson Grainger
December 03, 2009


Up until the day before Thanksgiving, I would easily say that my dark chocolate-caramel brownies were prize-worthy. However, talking on the phone at the same time with two friends (we figured out how to bring back that fabulous trick known as 3-way calling) and attempting to last-minute bake for my husband's Thanksgiving gathering kept me from bringing home the gold this year.

 

Needless to say, I misread my recipe. I used 11/2 CUPS of butter (3 sticks) instead of 11/2 sticks. I knew something was off but couldn't quite put my finger on it. After 30 minutes of baking, the brownies still looked like slosh and sludge and had not even formed a crust around the edges. I took them out, stirred the center layer of caramel and chocolate chips into the batter, taste tested (yum-if I wanted to eat really hot batter), and figured that desperate times call for desperate measures. I wasn't quite sure what would happen but I decided to stir in an egg, sugar, and flour. I retasted just to be sure I hadn't completely destroyed the flavor (nope, still rich and chocolatey) and baked for 30 more minutes.

 

Sadly, my resurrection attempt also failed and the (still) batter was dumped into the trash. On a positive note, they were so greasy that they easily slid right in and didn't even stick to the pan.

 

Determined to impress my new family (I got married in May), I fought the crowd at Publix to repurchase the ingredients. However, they were out of caramels--at Thanksgiving?--so I chose the next best option, premade brownies from the bakery! I cut the brownies into bite-sized squares, gave the icing a swirl so it looked a bit more homemade, and plated them on my nicest platter. The family loved them and of course as it would go, a few of the cousins asked for the recipe.

 

Here's a recipe similar to my the one I like to make: Caramel Brownies

 

Do you have any holiday cooking disasters? I'd love to hear about them!!

 

 

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