So I finally put together the recipe I originally wanted to use - adding in some caramel. It turned out great! (I always want to tweak recipes so they are a bit more personalized, but these are darn yummy from the getgo) Warning: These things are sticky gooey deliciousness!
And, I realize that I need to work on the food photography, but I figured you folks would want to see the finished product.
Recipe after the jump!
So this recipe is via Food & Wine website. Called Salted Fudge Brownies. I added a layer of caramel with Kraft's Traditional Caramel squares (found on top of the apples in produce at Food Emporium, go figure).1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt (or any flake salt you can find, I found it at Whole Foods)
About 3/4 cup caramel squares (prefer Kraft's Traditional, but I've also used Werther's Chewy)
What to do:
What to do:
- Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil. (I used a Pyrex glass pan, resulted in having to bake it a bit longer, but it worked)
- In a saucepan, add water until the bottom is just covered (about a tablespoon). Slowly melt caramel over low heat stirring constantly - you don't want it to crystalize - until melted. Set aside.
- In another saucepan, slowly melt butter with unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. In a separate bowl, combine the cocoa, sugar, eggs, vanilla and flour. While whisking, SLOWLY add melted butter/chocolate (especially if its still hot, you don't want to cook your eggs!) together until thoroughly incorporated. Pour about half of the batter into the prepared pan and smooth the surface.
- Pour melted caramel over batter. Use as much/little as you want. Pour remaining brownie batter over the caramel and smooth surface.
- Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
- Bake the fudge brownies in the center of the oven for about 35 minutes, or until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into squares. Serve at room temperature.