Salted Caramel Brownies

We are having a bit of a sick day in our house today. J has a cold and I think I am on the way to one. I thought it would be a good day to make a very indulgent treat for us to have to cheer everyone up!

This recipe took a little trial and error and I was not sure what would result would be that good, but I have very luckily been proven wrong and these brownies are phenomenal!

I had some initial problems with recipes that called for a LOT of salt and had to remake the caramel sauce two times before deciding that I was going to use my own recipe instead. Sorry for the mix of grams and cups measurements, that is just how I figured it out. As this was partially an invention test, there is a bit of a lack of photos, but the recipe should be easy to follow anyways!

The end result is a very gooey and wonderful chocolate/caramel/salty treat!

Hope you enjoy them as much as we are (we have already had one each and they have only been cool enough to touch for about five minutes). They seem like a good remedy for the cold weather and cold-filled heads!

Salted Caramel Brownies

I cut these into 12 pieces at 389 calories a brownie.

dsc_0177

Ingredients:

Brownies:

  • 170g unsalted butter
  • 1 1/2 cup castor sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tsp brewed coffee
  • 3/4 cup cocoa powder
  • 1/2 cup plain flour

Salted Caramel:

  • 200g castor sugar
  • 90g unsalted butter (cut into six pieces)
  • 120mL (1/2 cup) double cream
  • 1 tsp. course sea salt

Preparation:

Brownie Batter:

  1. Melt the butter over the stove or in the microwave.
  2. In a stand mixer combine the melted butter and sugar.
  3. Keeping the paddle going on low, add the eggs, vanilla, salt and coffee.
  4. Once all is combined add the cocoa and and plain flour, mixing on low until you have a nice smooth mixture.                                                       dsc_0170
  5. Set aside and start on the salted caramel.

Salted Caramel:

*If you want more details or photos of how to make this, please see the blog post on Salted Caramel Sauce, this is the same recipe.

  1. Prep the amounts of all your ingredients.
  2. In a medium saucepan over medium heat, heat the sugar while stirring constantly with a wooden spoon until the sugar clumps and then turns into a golden liquid.
    • Keep stirring throughout so you don’t let the sugar burn!
  3. As soon as the sugar is fully melted, add the butter. This will bubble up rapidly.
  4. Stir until all butter is melted.
  5. Slowly drizzle in the heavy cream while stirring. This will bubble rapidly as well.
  6. Let boil for 1 minute.
  7. Remove from the heat and stir in the salt.
  8. Let this cool for five minutes while you line the baking tray below.

Putting it together:

  1. Line a baking tray about 8″ x 8″ with baking paper and preheat the oven to 170 C.
  2. Pour half the brownie batter into the tray and smooth evenly.dsc_0171
  3. Pour on your salted caramel, it should still be warm and melty, but starting to slightly firm up. Spread this out evenly, but leave a small boarder around the edge.
  4. Pour the second half of the brownie batter on top and spread evenly covering all the caramel.                                                           dsc_0172
  5. Bake for 40 minutes until you can insert a toothpick and it come out clean.
  6. Let cool in pan for about 30 minutes before removing and cutting into 12 pieces.dsc_0173
  7. These should be served warm so when eating them later, just pop them in the oven or microwave for a little bit to warm them back up (this makes the caramel nice and melty).

I am so pleased with the results of these. It took a fair bit of work to figure out what would turn out best, but the result has been amazing!

dsc_0176

Hope you enjoy!

And here is a nice printer version:

Salted Caramel Brownies

Ingredients:

Brownies:

  • 170g unsalted butter
  • 1 1/2 cup castor sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tsp brewed coffee
  • 3/4 cup cocoa powder
  • 1/2 cup plain flour

Salted Caramel:

  • 200g castor sugar
  • 90g unsalted butter (cut into six pieces)
  • 120mL (1/2 cup) double cream
  • 1 tsp. course sea salt

 

Preparation:

Brownie Batter:

  1. Melt the butter over the stove or in the microwave.
  2. In a stand mixer combine the melted butter and sugar.
  3. Keeping the paddle going on low, add the eggs, vanilla, salt and coffee.
  4. Once all is combined add the cocoa and and plain flour, mixing on low until you have a nice smooth mixture.
  5. Set aside and start on the salted caramel.

Salted Caramel:

  1. Prep the amounts of all your ingredients.
  2. In a medium saucepan over medium heat, heat the sugar while stirring constantly with a wooden spoon until the sugar clumps and then turns into a golden liquid.
    • Keep stirring throughout so you don’t let the sugar burn!
  3. As soon as the sugar is fully melted, add the butter. This will bubble up rapidly.
  4. Stir until all butter is melted.
  5. Slowly drizzle in the heavy cream while stirring. This will bubble rapidly as well.
  6. Let boil for 1 minute.
  7. Remove from the heat and stir in the salt.
  8. Let this cool for five minutes while you line the baking tray below.

Putting it together:

  1. Line a baking tray about 8″ x 8″ with baking paper and preheat the oven to 170 C.
  2. Pour half the brownie batter into the trap and smooth evenly.
  3. Pour on your salted caramel, it should still be warm and melty, but starting to slightly firm up. Spread this out evenly, but leave a small boarder around the edge.
  4. Pour the second half of the brownie batter on top and spread evenly covering all the caramel.
  5. Bake for 40 minutes until you can insert a toothpick and it come out clean.
  6. Let cool in pan for about 30 minutes before removing and cutting into 12 pieces.
  7. These should be served warm so when eating them later, just pop them in the oven or microwave for a little bit to warm them back up (this makes the caramel nice and melty).
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