Salted Caramel Brownies
Sheila G’s Butter & Chocolate
Sheila G. Mains
Who doesn’t love the combination of sweet and savory? Add chocolate to the equation (by now you know, there has to be chocolate), and you have my personal favorite!
- Signature Brownies
- 2 cups (12 ounces) semisweet chocolate chips
- 6 tablespoons salted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon 100% baking cocoa
- Caramel Topping
- 8 tablespoons (1 stick) salted butter
- 1/2 cup light brown sugar, packed
- Flaked or coarse sea salt, for sprinkling
1Preheat the oven to 350°F. Grease an 8-by-8-inch pan.
2Microwave the chocolate chips and butter in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)
3Mix together the eggs, vanilla, and sugar in a separate bowl using an electric mixer set on the lowest speed or a spatula. Blend the egg mixture into the melted chocolate mixture until well combined.
4Add the flour, baking powder, salt, and cocoa to the chocolate mixture and mix well by hand or using the lowest setting on the mixer.
Prepare the caramel topping: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir constantly until the mixture is bubbly. Continue to stir for 2 to 3 minutes more, until the mixture begins to thicken and turns a light golden color.
6Pour the caramel topping on top of the brownie batter as evenly as possible. The caramel mixture spreads during baking, so don’t be concerned if there are exposed areas of brownie batter.
7Bake for 30 to 35 minutes, until center is set. Remove the pan from the oven and immediately sprinkle the top of the brownies with sea salt. (See option below.)
8Let cool completely, then cut into 9 squares.
Option: To make these brownies even more scrumptious, prepare a chocolate drizzle using 1/2 cup (3 ounces) of semisweet chocolate chips and 1/4 teaspoon of vegetable shortening or coconut oil. In a microwave-safe bowl, microwave the chocolate chips and shortening on high for 30 seconds; remove and stir. If the chocolate chips are not completely melted, microwave in 15-second intervals until
smooth and creamy. (Do not overheat or the chocolate will scorch.) Drizzle the melted chocolate over the cooled brownies before slicing.
Sheila G’s Butter & Chocolate by Sheila G. Mains © 2016 Kyle Books, and the photographs © Tina Rupp.
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