New month new series!!! I am loving this months series I am doing with Dana from This Silly Girl’s Life, it is all about comfort foods. Yes I know it is the new year and everyone has their resolution to keep, but there are still some chilly days where are we want is a big bowl of comfort. That is the kind recipe Dana and I will be sharing with you every Tuesday this month.
I am going to start the series off with my Salted Caramel Brownies. Fudgy, moist brownies with caramel running through them get topped with even more of the easiest most sinful caramel. These brownies are too die for and really what is more comforting that chocolate covered in ooey gooey caramel?
These brownies are a cinch to make and are my stand-by brownie recipe. The caramel is also so easy to make, do not let it intimidate you (I was intimidated to make caramel at first but this recipe is so delicious and fool proof I make it all the time!)
So the next time you are looking for the perfect comforting dessert just make a batch of these Salted Caramel Brownies!
- 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 eggs
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon fine sea salt
- 2/3 cup heavy cream, at room temperature
- Adjust an oven rack to the lower-middle position and heat 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.
- In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
- 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; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. 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 butter knife, gently run it through the batter to swirl the batter just a bit. Sprinkle a bit of sea salt on top.
- 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.
- Salted Caramel Sauce
- In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. 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. Continue to whisk until it forms a smooth sauce.
- Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks.
In the mood for some more comfort? Check out Dana’s Chicago Style Deep Dish Pizza.