Salted Caramel Brownies

 

I don't think anything can cheer the soul for me quite like a warm, gooey brownie.

Either a cold glass of milk, or nearby vanilla bean ice-cream is essential.

I have a huge list of favorite cookies, cakes, brownies, bars, and cold treats. But by far, straight up, a warm brownie with vanilla bean ice-cream is my very very very favorite overall dessert. I'm tempted by other desserts, and they're fantastic, but I always come back to my beloved brownie & ice-cream obsession.

This time we didn't have any ice-cream on the premises. But we did have ice-cold milk (in these beautiful glasses given to me by a dear friend) to pair with these ridiculous brownies. It served as a wonderful balance to the latest seasonal craze: salt & caramel with chocolate.

I'm telling you right now - if you haven't experienced the beauty of these flavors together, you're missing out. Salt, caramel, and chocolate were MFEO (for my hopeless romantics).

After the hot & thick brownies came out of the oven, I slowly drizzled the surface with warm and creamy caramel and sprinkled the caramel pool with beautiful sea salt crystals. The caramel seeped right into the brownie - adding to the already moist center.

Plus, this recipe is from Ina Garten. Her show isn't my favorite, but her recipes are always Boss.

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Salted Caramel Brownies 

Ingredients:
1/2 lb (2 sticks) unsalted butter
8 oz + 6 oz Hershey's semisweet chocolate chips
3 oz unsweetened chocolate
3 large eggs
1 T instant coffee granules, such as Nescafe (optional)
1 T pure vanilla extract
1 C + 2 T sugar
1/2 C + 2 T all-purpose flour, divided
1 1/2 t baking powder
1/2 t salt
5-6 ounces of caramel sauce
2-3 t sea salt

Directions:
1. Preheat oven to 350 degrees. Butter and flour a 9x13 pan.
2. Melt butter, 8 oz chocolate chips, and unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes.
3. In a large bowl, stir (don't beat) together the eggs, coffee granules (optional), vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (it will ruin the batter if it's warm... needs to cool off.)
4. In a medium bowl, sift together 1/2 C flour, baking powder, and salt - add this to the chocolate mixture. toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
5. Bake for 35 minutes, until a toothpick comes out clean.
6. As soon as the brownies come out of the oven, heat up caramel (via microwave or however) until pourable. Stir. Drizzle the caramel evenly over the hot brownies. Sprinkle with sea salt.
7. Cool completely (the caramel will sink into the brownies).

Recipe Source: The Food Network Magazine, October Issue 2012, Ina Garten