Salted Caramel Brownies
With bathing suit season just around the corner (really? do you think it will ever come? will winter ever go away?), why not bake some rich, dark chocolate brownies with a salted caramel sauce on top?
I've been in the house for so long, baking, cooking and eating, that it seems like bathing suit season will never come again (and that goes for white jeans season too!).
Now that I have you feeling guilty, let's bake some delicious brownies.
You can bake plain brownies any old day, but why not make them special with salted caramel sauce on top?
I adapted Smitten Kitchen's brownie recipe and used Manger's salted caramel sauce once again (she should coin the rights to this yummy stuff) for drizzling.
You can make these using your favorite brownie recipe, this one is very dense and rich.
Salted Caramel Brownies for Bikini Season:
Brownies: (adapted from Smitten Kitchen)
3 ounces (85 grams) unsweetened chocolate (I use dark chocolate 70%), roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
1 tbsp espresso powder (my addition, totally optional)
2 large eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup (85 grams) all-purpose flour
1/4 tsp of Maldon flaky sea salt (NOT TABLE SALT)
Melt the chocolate with butter in a microwave safe bowl (I use a glass Pyrex measuring cup), for 30 second bursts. About one minute total. Mix with a rubber spatula to combine.
Add to the rest of the ingredients in a large bowl and combine.
Spread batter into a buttered 8" brownie pan or 8" round tart pan with removable bottom.
Bake 25-30 minutes at 350F. Let rest in pan about 15 minutes before removing.
While the brownies are baking, make the sauce.
Beurre Salé/Salted Caramel Sauce: (adapted from Manger & Bon Appetit)
1/4 cup of water
1/2 cup sugar
1/2 cup cream
3 tbsp butter
1/2 tsp kosher salt (not table salt!)
In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, 8-10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush.
Take the golden liquid off the heat and carefully add in the cream, it will bubble and boil, so be careful not to splatter yourself.
Place back on the stove and stir for 2 minutes.
Add in 3 tbsp butter and salt and cook another minute or two until the butter and mixture is nice and smooth.
Drizzle this mixture on the cooled brownies and sprinkle with more Maldon flaky salt. Let the caramel harden (it will only take about 20 minutes).
These are the best brownies ever.