I’m going with the whole Valentine’s Day theme here, but I can’t say I recommend eating these brownies and then wearing a crop top. Choose your battles wisely my friends. These taste best eaten in the comfort of your stretch pants.
Holy Mackerel (I actually said this recently and have since been pondering the origin of this phrase, I’m a real sucker for etymologies) these brownies are TO DIE FOR. The first salted caramel brownie I ever tasted actually was from Amelie’s Bakery, the inspiration behind this recipe. Some people don’t seem to be so convinced of this sweet and salty combination, but don’t knock it until you try it. Kettle corn, pretzels dipped in Nutella, hmm, what else, candy apples with salted peanuts?! Sweet and salty is a tried and true combination.
Salt, why are you so good?
6 ounces unsweetened chocolate (I added about 2 oz. dark chocolate because that’s what I had)
3/4 cup salted butter (I always use salted…so sue me)
2 cups white sugar
1 cup All Purpose flour
For the Caramel:
1/2 cup Heavy Cream (I used whipping cream)
2 cups white sugar
1/2 cup water
1/4 cup salted butter cut into piece
2 tsp salt
1/4 package Knox Gelatin
Preheat your oven to 325. I grabbed a 9×13 baking dish, buttered it, then laid foil on top, then buttered the foil. Sounds a little redundant, but it helps get everything out of the dish after it’s cooled.
In a (makeshift) double boiler, melt chocolate and butter over medium heat until all melted and silky.
Chocolate silk right there.
Stir in sugar until combined and remove from heat.
Whisk the eggs in a separate bowl. SLOWLY add them to your chocolate mixture (THAT IS OFF THE HEAT) You are doing this with such caution as not to cook the eggs. No one wants that.
Next add your flour until combined.
Pour into your dish! Bake for 25-30 minutes and let cool completely.
Salted Caramel Layer:
Warm cream in a small sauce pan over low heat. Don’t boil.
In a separate larger saucepan, over medium-high heat, combine sugar and water, but don’t stir it.
It does not look very eventful here but it will be. Trust me.
Eventually, the sugar will caramelize and look like this. Take it off the heat before it burns!! Maybe 10 minutes, you have to watch it.
You want a good amber color. Remove this bubbling pan from the heat.
Add warm cream, butter and salt. It’s going to go CRAZY!!
When the bubbling has calmed down a little bit, add the gelatin mix. I used 1/4 of the package with a couple tablespoons of water. It thickened the caramel without making it too hard. I think it would be ok without the gelatin but it makes for a cleaner brownie that’s easier to cut.
Your caramel is now beautiful and smooth:
And ready to pour over your COOLED brownies.
I let this sit overnight with a clean towel on top of it. I cut these babies up in the morning to take with me to work.
I suggest cutting them pretty small as they are so rich. I got 24 brownies out of these.
Dense chocolate brownie with chewy caramel layer. My stomach just growled.
TLO Tip: I also followed Pioneer Woman’s tip to cook 1/4 cup of the batter in a separate ramekin. This was my special treat right out of the oven for which I was promptly punished with a burnt tongue. After the brownies were done cooking, I turned off the oven and let them sit in the still warm oven for 5-10 extra minutes to help them get a little crisp around the edges.
Make these for those you love, or at least those you like! Bet you they will like you back.
Have a great weekend!
-The Lady Olive