Curb your sweet tooth with these Salted Caramel Brownies – These brownies are pure bliss!
Guys, I’m so digging these brownies right now. You probably had no idea though because I hardly ever post brownie recipes.
There are things in life that I wish I knew how to do better, like organizing/archiving my pictures. I take lots of pictures when traveling and cooking, like, hundreds of them, and I always have a hard time organizing them when I am back. I hope I am not the only one to have that issue. I’ve been working on trying to organize my pictures lately, and it has been such a huge undertaking. I’m taking a break from it today to share a recipe from my friend Dorie Greenspan. For those of you who don’t know Dorie, she has won four James Beard Awards (one of them was her book, Baking with Julia), and has written 12 cookbooks among her other amazing accomplishments.
I was fortunate to be able to meet her in-person few years ago. She is such a sweet lovely lady and I just adore her! Really, she is the sweetest and her recipes are fantastic! When I met her, I obviously took a picture with her but I have been having trouble finding our picture. (I really need to get organized!)
Anyhow, I am sharing one of her brownies recipes today. I used this baking dish from OXO which I love so much. It comes with a lid and is perfect if you want to bake something and bring it straight to a potluck party. I also used this brownie spatula which is seriously amazing! I always have such a hard time cutting my brownies and bars into nice shapes, and this is such a huge help. Clean cut, yo! This year, OXO will donate up to $100,000 to Cookies for Kids’ Cancer. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. 100% of proceeds raised by Cookies fund pediatric cancer research. Visit https://www.oxo.com/
I love Dorie’s recipes because they are so easy to follow and she uses ingredients that you can get in most grocery stores. These Salted Caramel Brownies are so easy to make, and taste amazing – you have to try them! Check out her recipe and be sure to bake some today!Print
- FOR THE SHORTBREAD BASE
- 1 cup (136 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
- 1/3 cup (67 grams) sugar
- 1/4 teaspoon fine sea salt
- FOR THE CARAMEL TOPPING
- 1 cup (200 grams) sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 1/2 cup (120 ml) heavy cream, at room temperature (or slightly warmed in a microwave)
- 2 tablespoons (1 ounce; 28 grams) unsalted butter, cut into 3 pieces and very soft
- 1/4 teaspoon fleur de sel or a good-size pinch of fine sea salt
- 2 ounces (57 grams) bittersweet chocolate, finely chopped
- About 1/2 cup (60 grams) pecans, toasted and coarsely chopped
- Center a rack in the oven and preheat it to 350 degrees F. Generously butter (or spray) an 8-inch square pan.
- TO MAKE THE SHORTBREAD BASE: Whisk together the flour and cocoa powder.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes. Turn off the mixer, add the dry ingredients all at once and beat on low until the dough comes together. This will take a little longer than you might expect, so don’t get discouraged. Give the dough a few last turns with a flexible spatula and scrape it out into the pan. Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners.
- Bake the shortbread for 21 to 23 minutes, rotating the pan after 10 minutes, or until it is slightly darker around the edges and just starting to pull away from the sides of the pan; it will not feel completely firm if poked gently. Transfer the pan to a rack and allow the shortbread to cool completely.
- TO MAKE THE CARAMEL TOPPING: Put a heatproof bowl close to the stovetop, along with a small bowl of cold water and a pastry brush (preferably silicone).
- Put the sugar, water and corn syrup in a small saucepan or skillet and bring to a boil over medium-high heat. Allow the ingredients to bubble away, brushing down the sides of the pan with cold water if there are spatters and swirling the pan a couple of times once you start seeing some color, until the caramel turns a pale to medium amber. (Don’t let it get as dark as mahogany.) Lower the heat, stand away from the pan and add the cream, followed by the butter and salt — ingredients that might cause the caramel to roil. Remove the pan from the heat, drop in the chocolate and, using a silicone spatula or wooden spoon, stir to blend.
- Pour the hot caramel over the shortbread and sprinkle with the nuts. Allow to set at room temperature.
- When the caramel is firm, run a table knife around the sides of the pan, carefully unmold the cookie onto a rack and turn it over onto a cutting board. Using a long thin knife, cut 21 bars (cut into 3 strips and then cut each strip into 7 bars). Alternatively, leave the cookie whole and cut individual bars as needed.
When the caramel is fully set, the cookies (cut or intact) can be wrapped in plastic and refrigerated for up to 5 days. Remove them from the refrigerator about
10 minutes before serving.