We LOVE when Sadie bakes! Whatever treat she makes, we know it’s going to go quick around here!

CAUTION: You will not be able to go back to store-bought or box brownies again! These are the fudgiest, most melt-in-your-mouth brownies EVER! We couldn’t stop going back for seconds, thirds… maybeee even fourths! Take a peek at the recipe below!

IMG_2212Our Folk Owl Platters and Hand Towels make great hostess gifts!

The Easiest (and Best!) Darn Cocoa Brownies You’ll Ever Make

Makes 16-32 brownies


10 tablespoons (1 ¼ sticks) salted butter, cut into 10 slices
1 ¼ cups natural cane sugar (or granulated sugar)
¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or dutch-process)
¼ teaspoon fine grain sea salt
½ teaspoon pure vanilla extract
2 large eggs, cold
½ cup Pamela’s Products Gluten Free Artisan Flour Blend
Chocolate chunks


Position a rack in the upper third of the oven and preheat the oven to 325ºF. Line the bottom and sides of an 8X8-inch baking pan with parchment paper (can use foil), leaving an overhang on two opposite sides.

Place the butter in a large heatproof bowl. Place the bowl of butter in the microwave until melted (about 1 minute). Once the butter is melted, add the sugar, cocoa, and salt. Mix with a wooden spoon or heat-proof rubber spatula.The mixture will appear to be gritty; it’ll smooth out once the other ingredients are added; promise.

Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended (and smooth!), add in the flour all at once. Stir the mixture until you cannot see it any longer, then beat vigorously for 40 strokes (yes, count forty strokes!) with the wooden spoon or rubber spatula. Stir in the chocolate chunks. Spread evenly in the lined pan.

Bake until a toothpick plunged In the center emerges slightly moist with batter, 20 to 30 minutes. Let pan cool completely on a rack.

Lift up the ends of the parchment or foil liner and transfer the brownies to a cutting board.

Adapted from:



For the frosting:

1 sticks salted butter, room temperature

10 caramels

1 T heavy cream

1 cup powdered sugar

Kosher salt

First, melt the caramels with the heavy cream until smooth, mixing every 20 seconds. Then let it sit on the counter until it stops steaming and cools a little bit-if you mix it in with the butter while it’s still super-hot it will melt the butter and you’ll have to start over.

Whip the butter on medium-high until it gets fluffy.  Add ½ cup powdered sugar and mix until combined.

Once the caramel is cool(ish) to the touch SLOWLY mix it into the butter/powdered sugar mix.  (If the butter starts to melt put the whole bowl into the fridge for a few minutes before adding anymore of the caramel.)  Once all the caramel has been added beat until the frosting is fluffy, then add the remaining ½ cup of powdered sugar.  Again, mix until fluffy.  The final step is to add in ¼ teaspoon of salt at a time-tasting after each addition until you get the flavor you want.

Let the brownies cool completely before frosting, then you’re good to go.