I like baked goods. Who doesn’t? But I hate baking. It never works out right for me…it usually tastes good but either looks awful or the frosting doesn’t set or its a tad under cooked and the list goes on. And once its done, its done – there’s no real correction of mistakes…chalk it up as a loss and move on. Which brings me to my most recent delicious failure: Salted Caramel Brownies. My mom had made these first and they…were…AWESOME. So I decided to suprise Branden with a pan of them when he came home from work the other night. They tasted the same but neither the caramel or the chocolate drizzle set up…not even 24 hours later. What. The. Heck?! I swear, things that set for other people will never, ever set in my house; it must be impossible for anything other than my skin to dry out in here. What was supposed to happen is that the caramel set up and got kind of hard and the chocolate drizzle set and dried (making a far less messy brownie than my ugly picture above). At least they taste good…I just won’t be putting these out at a bake sale any time soon!
- 3.38 oz. all-purpose flour (about 3/4 c.)
- 1 c. granulated sugar
- 3/4 c. unsweetened cocoa
- 1/2 c. packed brown sugar
- 1/2 tsp. baking powder
- 6 TBS melted butter
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 c. butter
- 1/4 c. packed brown sugar
- 3 1/2 TBS evaporated milk, divided
- 1/4 tsp. vanilla extract
- 1/2 c. powdered sugar
- 1 oz. bittersweet chocolate, coarsely chopped
- 1/8 tsp. coarse sea salt
Preheat oven to 350°.
To prepare brownies, weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well. Combine 6 TBS of butter, eggs, and 1 tsp. vanilla. Add butter mixture to flour mixture; combine. Scrape batter into a greased 9″ square baking dish. Bake for 19 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack.
To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 TBS milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
Combine 2 TBS milk and chocolate in a microwave-safe bowl; microwave for 45 seconds or until melted. Stir until just smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.