Mason Jar Brownies with Caramel Icing

Ingredients
For the brownies:
2 boxes dark chocolate brownie mix
Eggs and oil (according to package)

For the icing:
1/2 cup sugar
4 tablespoons water
1/2 cup heavy cream
2 teaspoon vanilla
2 sticks butter, softened
2 teaspoon Kosher salt
2 cup powdered sugar
8 – Mason jars {I only have 16oz jars but the original recipe calls for 8oz jars}

Directions
Preheat oven to 350 degrees. Mix brownies according to package directions. Pour the batter into the jars and fill until they’re approximately half full. Place all jars on a cookie sheet and bake 30 minutes or until knife comes out clean when poked in the center. Allow to cool completely before frosting.

For the frosting, combine the sugar and water in a small saucepan. Bring it to a boil and cook it, without stirring until it turns a dark amber, about 7 minutes. Once it darkens turn off the heat and remove the pan from the stovetop. Stir in the heavy cream and vanilla very carefully, stirring well even as it bubbles. Allow it to cool completely, stirring occasionally. While the caramel is cooling beat the butter and salt until smooth and creamy. Then add the powdered sugar and beat until well incorporated. Turn off the mixer and pour in the caramel and beat everything until it is light and fluffy.

Frost brownies and top with a shaved chocolate.

Mason Jar Brownies with Caramel Icing

 

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Cook time

30 mins

Total time

30 mins

 

Author: Ask Anna

Serves: 8

Ingredients

• For the brownies:
• 2 boxes dark chocolate brownie mix
• 
Eggs
• Oil
• For the icing:
• ½ cup sugar
• 
4 tablespoons water

• ½ cup heavy cream

• 2 teaspoon vanilla

• 2 sticks butter, softened
• 
2 teaspoon Kosher salt

• 2 cup powdered sugar

• 8 Mason jars {I only have 16oz jars but the original recipe calls for 8oz jars}

Instructions

1. Preheat oven to 350 degrees.
2. Mix brownies according to package directions.
3. Pour the batter into the jars and fill until they're approximately half full.
4. Place all jars on a cookie sheet and bake 30 minutes or until knife comes out clean when poked in the center.
5. Allow to cool completely before frosting.
6. For the frosting, combine the sugar and water in a small saucepan. Bring it to a boil and cook it, without stirring until it turns a dark amber, about 7 minutes. Once it darkens turn off the heat and remove the pan from the stovetop. Stir in the heavy cream and vanilla very carefully, stirring well even as it bubbles. Allow it to cool completely, stirring occasionally. While the caramel is cooling beat the butter and salt until smooth and creamy. Then add the powdered sugar and beat until well incorporated. Turn off the mixer and pour in the caramel and beat everything until it is light and fluffy.
7. Frost brownies and top with a shaved chocolate.

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