My sweet tooth dared me to….. I’m calling these the “Oh My God Brownies.” They had me at first bite. Here is another sweet idea for anyone up for trying something new for the Holidays. The Sea Salt really pulls through in the Caramel and I’m listing this recipe as one of my favorites on my site’s facebook page, so yeah…. go make these. I’m definitely sharing my love of these and making these for some lucky person for Christmas. My only challenge was making the caramel, it required lots of attention so if you have the patience, they’re totally worth the drama of standing there and stirring the sugar forever. You can always skip the step of making the caramel yourself and just buy store bought but you would need to melt it in a pan and add 1 tsp of sea salt to it for the flavor you’re trying to capture in these brownies.
Brownie’s fresh from the oven. When you put these in the Refrigerator over night they taste like fudge the next day….so freaking good. They harden up a bit too giving them that firm texture you see when you buy them, I still think fresh from the oven is best.
Every bite I was ooing and ahhhing….yeah bedroom sounds…hehe
Melting down the sugar to make Caramel from scratch.
Once the sugar has melted and turned brown in color, I added in the butter and Sea Salt…..the smell of cooked butter over sugar…damn! Don’t forget to add your heavy cream once you remove it from the heat.
Mixed the Caramel in with the Brownie mixture and baked at what felt like an eternity….smelling this bake around the house was insane.
I found this fabulous recipe from food blogger Brown Eyed Baker. I always post the recipe on my site too just in case something happens with the link location, some recipes are not worth losing such as this one.
Salted Caramel Brownies
Yield: 16 brownies
Prep Time: 15 minutes | Bake Time: 35 to 40 minutes
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
Salted Caramel Sauce (recipe follows)
Fine sea salt
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.
2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.
4. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.
(Brownie recipe adapted from Baking Illustrated)
Salted Caramel Sauce
Prep/Cook Time: 10 minutes
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature
In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.
Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)
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