A delicious kentucky caramel brownie topped with a delicious bourbon sauce. As if that wasn’t enough, it’s a beautiful and delicious cake, topped with salted caramel and fruit. This brownie recipe is a twist on an old Southern recipe! Your friends will ask for your recipe
Cake made from a 1993 recipe published by The Baltimore Sun. I added a fun twist to classic caramel by making salted caramel sauce with bourbon buttermilk. The finished product is filled with candied pecans. This was a treat I made for my husband’s birthday and it was amazing
INGREDIENTS:
cup 3/13 1/2 ounce flour (all-purpose)
2 cups sugar (granulated)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking powder
1 cup buttermilk or skim milk
1 glass of butter (at room temperature)
2 teaspoons of vanilla
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