Not quite ffwD ~ {Caramel filled} Cocoa Sable Brownies

School, football, volleyball, First Communion Prep, Migraine, and one mini (or not so mini) mommy meltdown.
That was my week in a nutshell.  I wasn’t exactly feeling the Cocoa Sables for french fridays with Dorie.

I tried to get excited, but it wasn’t happening.
I was really looking forward to this recipe, but after reading some of the comments about crumbling dough – a benefit to being days late with the recipe , I decided to make it a bar cookie.

Then,  I saw Patty’s Sable Brownies – check out her recipe here , and was hooked.  Then, I read The Pioneer Woman’s recipe for Knock You Naked Brownies…OH YES!!

That’s what I wanted to make.

For the brownie:
2 cups flour
2 sticks butter {yikes}
1/3 cup cocoa powder (unsweetened)
2/3 cup sugar
1 tsp vanilla
dash of salt

Do:
Sift together the flour, cocoa powder, and the salt
Combine the butter and sugar until light and creamy
add in the vanilla – scrape the bowl
add the flour mixture a little at a time
mix just until all the flour is incorporated
move the dough to a cutting board and divide in half

chill the dough for at least 2 hours

To bake:
generously butter a square baking dish
press half of the dough into the pan

bake at 350F for 5 minutes
top with caramel sauce – about 1/2 cup  (I made my own *recipe below* but a jar would work fine)

Oh My!

gently roll the remaining dough into a rough square and place it on top of the caramel layer
bake for another 15 minutes until set

It may be tough, but let cool before cutting  - MAJOR ooze factor!
Dust with powdered sugar

Enjoy!

~Caramel sauce is much easier to make than you probably think
In a 2-3 quart sauce pan heat 1 cup of sugar over moderate heat
it will soon begin to melt and become golden – do not burn

stir gently
when all the sugar crystals are gone, stir in 6 tbsp butter and 1/2 cup cream
it will sputter a bit

pour into a glass jar to cool

voila – that’s all there is to it:)