Yesterday I posted on my Twitter account yesterday (do you follow me? You should) about making a holiday dessert – I loooove dessert! Based on your comments, I decided to make salted caramel brownies. As you know, I’m a huge fan of salted caramel – the salty and sweet combination is so indulgent! I was going to put together a recipe, but as it turns out, the Pioneer Woman already had a pretty good one, which she had in turn borrowed. Well, if ain’t broke, don’t fix it – so I borrowed the borrowed. The result? Scrumptiousness. The caramel is a little tricky if you’re a newbie, but the result is soooooo worth it! You will need:
Salted Caramel Brownies (recipe linked from here)
- 6 ounces, weight Unsweetened Chocolate, Chopped
- ¾ cups Unsalted Butter, Cut Into Pieces
- 2 cups Sugar
- 3 whole Eggs
- 1 cup All-purpose Flour
- ½ cups Heavy Cream
- 2 cups Sugar
- ½ cups Water
- ¼ cups Unsalted Butter, Cut Into Pieces
- 2 teaspoons Kosher Salt
- 2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water (I left this out and so did PW)
1. Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray. Chop the chocolate!
2. In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat. (I used a bowl over a pot. A too small bowl at that, so I had to transfer to a bigger bowl to add the sugar. It still turned out delicious )
3. In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
4. Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface. Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.
1. In a small saucepan over low heat, warm heavy cream. Do not boil. (Isn’t this picture soooo exciting?)
2. In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.
3. Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined.
4. (If you’re doing this step) When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.
1. Let both the brownies and the glaze completely cool (Sadface as I wait patiently. Seriously, it’s like watching paint dry).
2. Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.
Mmmm, salty. Caramely. DELICIOUS. Try these brownies out and let me know how it goes!
Salted caramel fan? Yay or nay?