Caramel Brownies

 

I get these cravings, random cravings.

 

Sitting around watching TV on a hot Sunday afternoon (note, my house has no air-conditioning so inside it was about 85 degrees) and suddenly I must have something freshly baked and chocolatey.  Why?

 

It’s hot outside!  Do I really feel like baking?  Not really but I will just to satisfy this craving!  Weird how the brain and stomach communicate to conspire against me!

 

Luckily I always keep butter, eggs, sugar, cocoa and flour on hand!  I got lucky this time that I also had dark chocolate.  As I thought about what brownie (what’s more chocolatey than a brownie?) to make, I found the Caramel Witches in Fat Witch Brownies!  I got very lucky that I had some form of caramel in my fridge, not the one called for, but caramel none the less!

 

The Fat Witch Brownies cookbook is a “go-to” one.  If you don’t have it, get it!  Really!  It has pretty much every brownie and bar recipe imaginable easily at your fingertips!

 

Print ’em

 

Caramel Brownies

almost like the Caramel Witches in Fat Witch Brownies

makes 12 brownies

 

14 T. unsalted butter

1/2 c. chopped 60% cacao ghirardelli chocolate bar + 1 T. hershey’s cocoa powder

3 large eggs

1 c. sugar

1 t. vanilla extract

1/2 c. all-purpose flour

pinch of salt

Hershey’s caramel syrup

 

 

 

Grease a 9 x 9 inch baking dish with butter and then dust with flour.  Preheat the oven to 350 degrees fahrenheit (for higher altitudes increase the temperature to 360).  Melt the butter in a medium saucepan over low heat.  Add the chopped chocolate (or chocolate chips) and cocoa, mix until melted and set aside to cool.

 

 

 

Beat the eggs, sugar and vanilla until smooth.  Add to the cooled chocolate mixture and then add the flour and salt and whisk together.

 

 

 

Pour all of the batter into the prepared pan and then drizzle the desired amount of caramel syrup over the batter.  I put about a 1/2 c. total onto the batter.

 

 

Bake for about 30 to 35 minutes.  The caramel will appear cracked on the surface of the brownies.  Cool for about an hour before serving.  I found these brownies to taste really good after being refrigerated because the caramel baked into the batter was set.  See the goo?

 

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