“i don’t want to finish it…it’s soo good, i don’t want it to end”
fall is officially here! and so are the treats. it’s that time of year that extra brownies can be easily hidden by extra layers…so why not. you have three good months before new years resolutions (aka guilt) kick in. before you know it you’ll be reactivating your gym membership and passing on treats in the name of self discipline….but for now…it’s the season that we all seem to give in to the cravings and get a free treat pass!
as previously posted…the recently discovered salted caramel hot chocolate inspired the search for this post. brown eyed baker gets the credit for this find. she’ll also get the credit when i’m out shopping for jeans with elastic waist bands :) if you’re going to give in to the treat temptations….these guys are a good one to do it on.
they. are. simply. delicious.
this is one of those desserts you take one bite of…and have to stop just to verbally acknowledge how incredibly happy your taste buds are. more that one coworker placed them in their top 5 list (as far as this blog goes) but i think that says a lot for a little brownie. they were super rich (glass of milk required) and the sea salt mixed into the caramel gave them an extra little kick of flavor. they were also surprisingly easy to make….not as easy as a box…but sooo much better! and you will end up with lots of extra caramel….so grab some apples while you’re at the store.
5 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter
3 tablespoons cocoa powder
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy whipping cream, at room temperature
preheat your oven to 350ºF. line an 8×8″ pan with foil and spray with nonstick cooking spray. (i loved this tip = super easy cleanup)
i would suggest starting with your caramel, as the longer it cools at room temp, the easier it is to work with. in a 3 quart saucepan heat sugar over medium to medium-high heat. stir as sugar begins to melt. continue stirring until sugar has completely melted and turns a dark amber color. add in sea salt and cubed butter. your mixture will begin to bubble when you add the butter, but continue stirring until butter is melted. remove from heat and stir in heavy whipping cream. again, your mixture will bubble…but mix until all ingredients are smooth. set aside and let cool while you work on your brownies. you can snag a taste or two of the caramel though…just to make sure it’s safe ;)
chop up your chocolates (only semisweet and unsweetened) and combine in heat safe bowl with butter cubes. place bowl over a small sauce pan of simmering water. whisk together as chocolates and butter melt. once smooth add in cocoa powder and whisk till smooth. remove from heat.
in another larger bowl mix together eggs, sugar, vanilla and salt. pour in chocolate mixture and mix till blended. sift in your flour and mix again until all ingredients are well blended.
pour half of your brownie mixture out into 8×8 pan. drizzle in about 9 dollops worth of caramel. cover caramel with the rest of your brownie mixture. again, drizzle caramel over brownie mixture…draw about 5 or 6 lines across the top of the brownies with your caramel. take a knife to swirl caramel around haphazardly…or if that makes you uncomfortable…just draw lines perpendicular to the lines you drew with the caramel which makes a nice V pattern across the top of your brownies. if you’re feeling extra crazy…go ahead and sprinkle on a little more sea salt…mmm…you know you want to.
these will bake 30-40 minutes at 350ºF. once you can insert a toothpick and it comes out clean…those little buddies are done baking. set your pan, foil, brownies and all on top of a wire rack and let cool for 2 hours before removing and cutting….if you can wait that long. :)