Salted Caramel Brownies

So I decided to make Salted Caramel Brownies for Andrew’s birthday, inspired by a recipe from my friend Amy’s blog (amusingly, she also made them for a birthday).  It went… mostly well.  Except that I’m a spaz.  Here is the link! http://www.playinghouseblog.com/2010/09/salted-caramel-brownies-happy-birthday.html  (And I’m a dirty cheater and mostly just copying and pasting the entire recipe :P)

The Caramel Sauce

You’ll want to do this part first, since it needs to cool before it is integrated into the brownie batter.

Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature

1. 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.

2. 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.

3. Allow to cool for at least 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks.

The Brownies

Ingredients

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
3 large eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour (We use Gluten Free Flour)
Salted Caramel Sauce (recipe above)
Fine sea salt

1. Adjust an oven rack to the lower-middle position and preheat 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. Melt the chocolates and butter* 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 a bit at a time; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners.

4. 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.

5. 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.

Meg’s $.02.  Sounds easy, right?  Well, sure, unless you’re a total spaz, and a noob in the kitchen like I am.  First, as soon as I put them in the oven, I realized I forgot the cocoa powder in the brownie batter.  NBD… there are 7oz of chocolate in there.  Then, after they are finished, I realize I never put in some of the butter.  Crap.  So I went back and looked at the recipe and was like “OMG it doesn’t tell me to put the butter in with the eggs and sugar and salt!  That’s where it was supposed to go, right?”  Nope.  10 minutes later, I realize I was supposed to melt it with the chocolate.  Um.  Oops.

All told, the brownies were still very good, and highly edible.  A tiny bit on the dry side because I forgot the butter… but, if you heat them up and put ice cream on top?  You’ll never notice.  I promise!

Also, Gluten Free baked goods tend to be a tad dryer than traditional ones.  So that probably didn’t help.  I will try to either post the recipe for our flour mix, or *ahem* encourage Andrew to do so. 🙂

Mission: Somewhat Successful

Enjoy!

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About Meg

March 20th 2009 I married the man of my dreams at the Seattle courthouse. March 20th 2010 we had the best wedding (first anniversary?) party ever. We moved into our new house November 2010, with our adorable cats Zeus & Hera. Now we work on filling that house with delicious food, love, and hopefully children.
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