Salted Caramel Brownies (adapted from Food Network Magazine)
A colleague at the office gave me the October edition of this magazine. I promised her I would bake one of the cakes in its pages. I was intrigued by the recipe for silver frosting but that’s for another post. Instead, I decided to try this brownie recipe. After all, it looked straightforward and simple, perfect for Cake Tuesday tomorrow. That saltiness of the sea salt flakes plays against the sweetness of the chocolate and the gooey stickiness of the caramel. This is a moist and tender brownie, not overwhelming in chocolate or sweetness.
Prep Time: 25 minutes
Total: 1 hour (plus cooling)
Servings: 12 large brownies or 24 square brownies
Have at room temperature:
1/2 pound (2 sticks) unsalted butter, plus 1 tablespoon
8 oz plus 6 oz semisweet chocolate chips
3 oz unsweetened chocolate
4 large eggs (3 extra-large eggs in the original recipe)
1 1/2 tablespoons instant coffee granules
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 3 tablespoons all purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5-6 oz caramel sauce
2-3 teaspoons flaked sea salt
- Preheat oven to 350˚F. Melt 1 tablespoon butter. Mix in 1 tablespoon flour. Brush the butter-flour mixture on the inside and bottom of a 9×13 inch baking pan. Set pan aside. If the pan has a dark nonstick finish, remember to turn the heat down to 325˚F.
- Melt the butter, 8 oz of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool 15 minutes. It is very important to allow the butter mixture to cool before adding the remaining chocolate chips or the chips will melt and ruin the brownies.
- In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1/2 cup of flour, the baking powder, and salt. Add to the chocolate mixture. Toss the remaining 6 oz of chocolate chips and the remaining 2 tablespoons flour in a medium bowl and add to the chocolate mixture. Spread evenly in the prepared pan.
- Shift pan back and forth on the counter to settle the batter. Bake for 35 minutes or until a toothpick comes out clean. Don’t over bake. If you’re using a pan with a dark non-stick finish, test the brownies after 30 minutes. If the toothpick comes out clean, take the pan out of the oven.
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in the microwave and heat until it’s pourable. I don’t have a microwave oven (still) so I heated the sauce on the stove. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt flakes. Cool completely. Use a sharp knife and cut into 12 bars or 24 squares.
- Salted Caramel Brownies! (rfmh411.wordpress.com)
- Pumpkin Brownies (wineandplum.com)
- The key to unforgettable brownies (snixykitchen.com)