Looking for a dessert to blow your mind and the minds of your friends and family? Below are two of the best desserts that are unique enough to impress your guests while also being deceivingly simple to make! It’s time to dust off your apron and get baking!
Swedish flop cake
For the cake
- 1 box vanilla cake mix
- 3.4 oz box instant vanilla pudding
- 4 eggs
- 1 1/2 cups milk
- 1 cup butter (2 sticks), softened
- 1 tsp vanilla
- 4 TBSP flour
- 2 TBSP milk
- 2 cups powdered sugar
- powdered sugar, for the top of the cake
- Preheat the oven to 350 degrees.
- Cover 2 -15 x 10 jelly roll pans with parchment papers.
- In a mixing bowl, beat together cake mix, eggs, pudding mix and milk. Beat until smooth and combined.
- Evenly distribute cake batter between the two jelly roll pans. Spread evenly.
- Bake both 12-15 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
For the filling
- In a mixing bowl, beat butter until fluffy. Add in powdered sugar, flour and vanilla. Add in milk and beat until fluffy.
- Spread filling on just one of the cooled cakes. Take the second cake and place on top.
- Sprinkle top with the desired amount of powdered sugar.
- Cut into squares for serving
Salted Caramel Brownies
For the salted caramel
- 1/2 cup heavy cream
- 2 1/2 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
For the brownies
- 2 1/2 cups granulated sugar
- 1 1/4 cups unsalted butter (2 1/2 sticks)
- 1 3/4 cups unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sea salt (for garnish)
To make the salted caramel
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
- Remove from heat and add the vanilla.
- In a larger pot, combine the sugar, corn syrup, and water.
- Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
- Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
To make the brownies
- Preheat the oven to 325 degrees F, and mist a 9 by 13-inch pan with non-stick spray. Line with parchment.
- Place the sugar, butter, and cocoa in a large microwave-safe bowl, and microwave* in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
- Add the eggs, one at a time, stirring after each addition.
- Stir in the vanilla.
- Stir in the flour, baking powder, and salt.
- Transfer half the batter to the pan, then drizzle with about 1/3 of the salted caramel.
- Top with remaining brownie batter, and swirl about 1/3 of the salted caramel mixture on top.
- Bake for 45-60 minutes, or until set around the edges but still soft towards the middle.
- Cool completely in the pan, then transfer to a cutting board and cut into squares.
- Drizzle with remaining caramel and garnish with sea salt.