Salted Caramel Brownies

brownies

I’ve been home on vacation through the holidays. Part of the joy of being the executive chef for a Southern university is getting holidays off with the students. Being home has rejuvenated some of my creative juices, so today I decided to make some homemade, not from a bag or box, brownies. Salted caramel seems to be the flavor profile this season so I knew I wanted to try that with these brownies. They turned out delicious and were so easy to make that I wonder why so many people rely on Duncan Hines? My only gripe is that I like my brownies a little more chewy; these are a little cakey but still delicious and will be wonderful with some ice cream for dessert tonight!

  • 1 cup unsalted butter, cubed
  • 2-4oz bars of semi sweet baking chocolate (I used Ghirardelli but any will do)
  • 6 large eggs
  • 2 cups sugar
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 3 tsp pure vanilla extract
  • 1 bag (24 candies) Werther’s soft caramel chews, unwrapped
  • Coarse sea salt

Preheat the oven to 350F. Spray a 13″x9″ glass baking dish with Baker’s Joy cooking spray with flour (or similar). Line the dish with parchment paper leaving enough to go up the sides, then spray the parchment paper again with the cooking spray.

In a microwave safe bowl, add the butter and the baking chocolate and cook on high for 1 1/2 minutes, stirring every 30 seconds, until smooth.

The the bowl of a mixer, combine the eggs, sugar and salt and mix on high for 3 minutes, until light and fluffy. Add the flour, cocoa and vanilla and mix to combine. Stir in the caramel candies and the melted chocolate/butter mixture, then spread the batter in the baking dish.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and sprinkle the top liberally with sea salt. Let cool on a wire rack for 10 minutes, then lift the brownies out by the parchment paper and let cool completely on the wire rack. Once cooled, remove from the parchment paper and cut. Store in an airtight container.

Advertisements

Caramel Apple Crisp

A couple of weeks back, my sweet tooth kicked in late one night, so I went in search of something to make. I found some really fresh Granny Smith apples, so I decided to whip up a “crisp”. A crisp is like a cobbler; the difference is the top. You could easily make this a cobbler by topping with a dough crust.

  • 5 ripe Granny Smith apples, peeled, cored and thinly sliced
  • 1/2 cup white sugar
  • 1 Tbsp all purpose flour
  • 1/2 tsp cinnamon
  • 1 Tbsp lemon juice
  • 1/4 cup water

Preheat the oven to 350F. In a mixing bowl, toss all above ingredients and mix well. Spread evenly into an 8″x8″ glass baking dish.

CRUMBLE:

  • 1 1/2 cups all purpose flour
  • 1 cup brown sugar
  • 1 cup quick oats
  • 1 cup butter, softened

Mix together ingredients in a small bowl and top the apple mixture with the crumble.

CARAMEL SAUCE:

  • 1 14oz packaged of individually wrapped caramel candies, unwrapped
  • 1 5oz can evaporated milk

Combine caramel candies and milk in a heavy saucepan over low heat, stirring frequently, until the mixture has a smooth consistency. Spoon the mixture over the crumble top of the crisp and bake in preheated oven for about 45 minutes, until the apple mixture is bubbling and the top is golden brown.

Serve with a scoop of French Vanilla ice cream!