Salted Caramel Brownies

Posting from HQ:  May 22

Chocolate with salt and caramel is a truly exquisite flavor pairing and we think it works beautifully in these brownies.  Although we use dark chocolate here, this recipe was inspired by our customer favorite San Juan Sea Salt Truffles.

But be warned, these are nothing like what you and Betty Crocker might whip up for a quick treat.  This dessert is all grown up and could easily be served a la mode at your next dinner party or as a special Father’s Day surprise.

For the Brownies:

6oz Dark Chocolate Truffles, coarsely chopped

3/4 cups Unsalted Butter, cut into pieces

1 cup Sugar

3 Eggs

1 cup Flour

For the Caramel Glaze:

1/4 cup Heavy Cream

1 cup Sugar

1/4 cup Water

1/8 cup Unsalted Butter, cut into pieces

1/2 teaspoon Kosher Salt


Preheat the oven to 325 degrees F.  Grease a 9×13 in. pan with butter or baking spray.  In the top of a double boiler over medium heat, melt the chocolate and butter stirring until melted.

Add sugar and stir gently until combined.

Remove from heat.  In a separate bowl, gently whisk the eggs.  Drizzle the eggs into the chocolate mixture, stirring constantly.  Then add flour and stir until combined.

Pour batter into greased baking pan and spread to even out the surface.  Bake for 25-30 minutes, then remove from oven and cool completely in the pan.  We recommend giving these the full cooking time so that the brownies come out slightly crunchy – a base that will hold its own with the sweet, gooey caramel top.

Now comes the hard part  – the caramel glaze.

The flavor is determined by two things:  the cooking time of the sugar and water, and the amount of salt you stir in at the end.  Overall, we strive for a smooth, delicate flavor where no single element overpowers.  But if you like a more roasted flavor, increase the cooking time of the sugar and water.  And of course, you can kick up the salt by dusting the top.

If that just confused you and now you feel the need for moral support, check out Ree Drummond’s Pioneer Woman blog while your brownies cool.  She is funny.  She goes for it.  (We like that in a girl!)  And, for all her time on camera at the Food Network, we were relieved to see that she too has to finesse the caramel to make it cooperate.  Check out her slightly different version of this recipe!

OK.  Back to the glaze.

In a small saucepan over low heat, warm the heavy cream.  Do not boil.  In a separate tall saucepan, combine sugar and water.  Do not stir.  Place over medium-high heat and bring to a boil.

Cook until the sugar and water mixture turns an amber color.  It takes a while so be patient.  But once it darkens remove immediately because it will start to taste burned long before it looks burned!  Should look about like this.

Now add warm cream, butter, and salt.

It will bubble up slightly but stir gently until mixture is smooth and well combined.  When it is smooth, stir in water.  Cool ever so slightly and pour over completely cooled brownies.

Allow to set completely.  Cut, serve (don’t be afraid to scoop a little vanilla on there).  Enjoy!


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