Salted Caramel Brownies

This AMAZING (capitals completely necessary) recipe once again comes from my beloved and probably favourite cooking blog, Smitten Kitchen.

I actually, for once, find it hard to express in words just how delicious and utterly incredible this salted caramel brownie recipe is. Now, I’ve never made any type let alone ever tasted a salted caramel brownie before so I can’t compare this to anything. All I can say is I have found a new love. Screw a boy, I’m taking my salted caramel brownie out on Valentine’s day!

Ingredients:

Caramel
1/2 cup granulated sugar
4 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste)
3 tablespoons heavy cream

Brownie
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt
2/3 cup (85 grams) all-purpose flour

Steps

Caramel:

1. Put baking paper over a medium sized plate and spray it with oil.

2. In a medium, dry saucepan over medium-high heat, melt your sugar (this will take about 5 minutes, stirring if necessary to break up large chunks). When melted, it will appear a nice copper color; if not, cook until it is.

3. Remove from heat and stir in butter and then stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified.

4. Cook bubbling caramel for a few minutes more, until it is a shade darker.

5. Pour out onto the set plate and freeze until solidified, which can take anywhere from 20 to 30 minutes.

Brownies (while caramel is setting):

1. Heat oven to 180°C and line a medium size square/rectangular baking pan with baking paper ( you can spray the baking paper for easier removal of brownies later on)

2. In a medium bowl or pot, melt chocolate and butter over simmering water until only a couple unmelted bits remain. Once taken off the heat, stir until smooth and fully melted.

3. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or spatula.

4. Assemble brownies: When caramel is firm, remove it from the freezer and chop it into squares. Fold all but a small amount of caramel bits into batter.

5. Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.

6. Cool thoroughly! – Smitten suggests putting it in the freezer to cool (it producers cleaner cuts, especially since this is quite a messy brownie!) 

7. Cut into however big or small pieces you would like. Then eat it!

THE VERDICT:

Heaven. The verdict is heaven.

The caramel itself tastes like those caramel worthers that are oh so yummy. It’s smooth and gooey and very sweet. However, the salt is definitely a much welcomed contrast as I love the mixed flavours of sweet and salty. It’s a brilliant combo.

You can’t really go wrong with a good brownie recipe and Smitten has never failed me (anyone remember this baby I made from Smitten?) This brownie is moist and soft and just everything a brownie should be! It could do with more chocolate so if you’re a sweet tooth like me, definitely add some more to the brownie batter!

And put together? A decadently gooey and moist brownie with caramel that oozes onto your plate and into your mouth with every delicious bite. It’s a seriously scrumptious salted caramel brownie that will earn you a gazillion friends if you don’t have any.

The only thing I’d do differently next time (besides add loads more chocolate) is actually follow the recipe properly and not be in too much of a haste to get the brownies in the oven so I could eat them quicker. I didn’t read the part where Smitten Kitchen said to leave some of the cut pieces of caramel to put on top – oops. So I put all the caramel into the batter and the top of the batter must have felt a little naked. Doesn’t matter. Amazingness was still achieved, so thank you my Smitten!

Perfect to cook for your special someone on Valentine’s Day. Perfect to date on Valentine’s Day. Just perfect, OK?