If you’ve read my novel, Friendship Bread, this is the recipe that makes one of my characters, die-hard chocolate lover Hannah deBrisay, into an Amish Friendship Bread fan for life. This life-changing experience happens on page 87, but you can experience it for yourself as soon as you pull these babies out of the oven!
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 9 x 13 pan
1 cup Amish Friendship Bread Starter
1 cup oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar
2 cups flour
3 teaspoons cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small box Jell-O instant chocolate pudding
3/4 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips
1 cup caramel bits
1/2 cup caramel bits to sprinkle on top
- Preheat oven to 325° F (165° C).
- Grease and flour 9″ x 13″ pan.
- Combine the starter, eggs, oil, milk, vanilla extract, and sugar in a bowl. In a separate bowl, combine the flour, cocoa, baking powder, baking soda, salt, pudding mix, both kinds of chocolate chips, and 1 cup caramel bits and make a well in the center. Pour the wet ingredients into the well and incorporate until fully mixed.
- Pour into prepared pan and sprinkle remaining 1/2 cup of caramel bits on top. Bake for 45 minutes to one hour, checking for doneness. When a toothpick inserted in the center of the brownies comes out clean, remove to a rack to cool.
From Karen Youngson: “I couldn’t find the caramel bits so I use mini Rolos.”