Double Chocolate Brownies with Carmel Frosting

Need I say more?!?! These are wonderful and very rich! The brownie recipe is quality and the frosting is even better!! When you cook the brownies take them out when the middle is still a little under cooked (be careful! not too under cooked) so that your edges don't burn. If you do, when they set they will be lusciously creamy and delicious not crunchy rocks! (I unabashedly stole this from http://portland.todaysmama.com) These are LUSCIOUS! Do it! The only regret you will have will be that you won't be able to stop eating them!! ;)

Double Chocolate Brownies with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (I didn’t use)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

Lemon Citrus Punch

This "Punch" has many names, but whatever you decide to call it, it tastes great! It is very light and refreshing! Not so overwhelming as Lemonade or Punch, in fact, The first name that I tried it under was Japanese Lemon Water or something like that. Don't get me wrong though! This isn't some watered down lemon mediocrity! This drink is elegant and perfect! I've even made it for my sister's wedding and whenever I make it for any occasion, everyone always loves it and it is so incredibly easy to make! I believe you can even freeze the syrup. So sit back and sip some light, sweet, lemony goodness!

5 quarts water

3 C. Sugar

1 Tbls. Lemon Extract

1 Tbls. Citric Acid

Now from here you can go 1 of 2 ways. You can mix all together and then serve, but I usually make a syrup: heat 4 cups water with sugar until sugar dissolves then add extract and citric acid. Keep in container. When ready to serve mix with water and ice (careful not to dilute it!) and garnish with sliced Citrus fruit (limes, lemons, oranges you could even add other fruits like strawberries etc.). If you feel you want more flavor add equal parts acid and extract.