If you like salty and sweet in one bite, you’ll probably like these Salted Caramel Brownies.  Chocolatey brownies are baked and topped with warm homemade caramel, a splatter of bittersweet chocolate and a touch of sea salt.  The brownie batter was thick but resulted in chewy and moist brownies.  The caramel comes together very quickly (I had no time to take a photo!) so make sure to pay close attention to the recipe’s cooking time or else the caramel won’t come out right.  The topping of chocolate drizzle isn’t really necessary so next time I’ll either leave it off or use less.  I like the hint of saltiness on these brownies but overall they are very sweet.  Keep a glass of milk nearby.

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Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

I love the idea of adding a bit of a kick to something sweet.  These Mexican Chocolate Cookies do just that by adding cinnamon, cayenne pepper and black pepper.  The spices don’t take away from the sweetness at all.  In fact, these cookies are sweet, chocolatey, chewy and delicious.  The hint of both peppers kicks in softly at the end and complements the bittersweet chocolate well.  The recipe says to bake them for 10 minutes so even though they won’t look done, take them out anyway.  I left mine on the cookie sheet on a wire rack to cool for five minutes and they were perfectly done.  Even after two days, they were still soft and chewy so resist the temptation to leave them in the oven a few minutes longer (unless you want them crunchier).  Trust me, you’ll be happy with them!

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine