I want to make salted caramel brownies. I've made the caramel already, using the salted caramel recipe from Baked/Baked Explorations. But I don't want to use their brownie recipe because my perusal of web comments from those who have made their Sweet and Salty Brownie is that often the caramel kind of blends into the chocolate, making for a very moist (and probably fabulous brownie).
But I want to see the caramel and bite into areas of undiluted caramel. Brown Eyed Baker has a recipe for Salted Caramel Brownies that I may use, but I'm wondering if any of you can suggest a fabulous CAKEY brownie recipe that you've made and can vouch for.
I may put half the brownie batter into the pan, then drop little scoops of caramel onto that layer, then cover with the remaining batter. Then I think I am going to dig trenches in the top of the brownie batter and gently pour (or drop little scoops of) the caramel into those trenches. I hope this method, rather than pouring the caramel on top of the batter and swirling it in a bit, will give me the undiluted caramel areas I am looking for.
Any and all comments are appreciated! And thanks in advance for steering me to a cakey brownie recipe.
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