Monday, April 16, 2018

Salted Caramel Brownies


1/4 cup water
1 cup white sugar
2/3 cup heavy cream
3 tbsp butter
1 tsp vanilla
Salt - 1 tsp?

  • In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
  • Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
  • Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
  • Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.

12 Tablespoons unsalted butter cut into small slices
1 1/4 cups chocolate chips (1/2 cup semisweet chocolate chips and 3/4 cup semisweet chocolate chips for mixing in at end)
1/2 cup cocoa powder
(1/2 teaspoon instant coffee grounds - optional)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

  • Preheat oven to 350 and line a 13x9 baking pan with parchment paper, also spray
  • Combine butter and 1/2 cup chocolate chips in a large, microwave-safe bowl
  • Microwave on half power for 1 minute, stir, then continue microwaving in 30-second increments until melted
  • Add cocoa powder and instant coffee (if using), stir well.
  • Add sugars, stir until completely combined.
  • Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
  • Stir in vanilla extract.
  • Sprinkle salt over batter and stir.
  • Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
  • Stir in 3/4 cup chocolate chips.
  • Spread into prepared 9x9 or 13x9 pan.
  • Add in caramel sauce: drizzle and then swirl with knife.
  • Bake at 350 for about 25-35 minutes . . . toothpick inserted in center should be just slightly fudgy, but not wet with batter - edges of brownies will start to look set and middle will look just puffed
  • Allow to cool before cutting and serving. Overachievers: serve with ice cream and drizzled with leftover caramel sauce. 

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