I meant to give you the recipe for these brownies on Valentine’s day, so that you could ooh and ahh over them on the one day a year that eating as much chocolate as humanly possible is acceptable. But unfortunately Meg, Paulina, and I were celebrating Galentine’s Day until very late and some of us have work very early in the morning.
What is Galentine’s Day, you ask? Well it was developed by the creative geniuses at Parks and Recreation as a day for women who are single to enjoy Valentine’s Day. On February 13th, you celebrate friendship and the fact that you are single by doing something fun with your girlfriends. Our night consisted of a happy hour special that ran well into the night and six appetizers. I’ll give you ten dollars if you can guess who ordered mozzarella sticks.
But really, I’ve never been a fan of Valentine’s Day. I don’t mind love. Actually I love love, but the fact that you have to dish out hundreds of dollars to prove that you’re in love, well that’s just blasphemy. I’d much rather make a really special meal for Valentine’s Day, but maybe that’s just me.
Anyway, now that the holiday about love is over, I’m still left with these Salted Caramel Brownies and let me say that is in no way a bad thing. I attempted to make you Dulce de Leche brownies last week, but unfortunately I was unsuccessful. The very next day after I made the tasty, yet unphotogenic brownies, Deb posted a recipe for these Caramel Brownies that I knew I had to try. They are wonderful! Surprisingly even after a day or two the caramel is still gooey and delicious. It might just be the best brownie in the world.
Salted Caramel Brownies
by Smitten Kitchen
1/2 cup sugar
4 tablespoons unsalted butter, plus extra for the pan
1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt)
3 tablespoons heavy cream
3 ounces unsweetened chocolate, roughly chopped
1 stick unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
Heaping 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt)
2/3 cup all-purpose flour
To make the caramel:
Cover a plate with parchment, waxed paper, or aluminum foil. Lightly butter or spray the covered plate as an added security.
In a medium, dry saucepan add the sugar. Over medium-high heat, melt the sugar until it turns into a copper color. Remove from the heat and stir in the butter until it completely melts. Be careful, the sugar will be VERY hot! Stir in the cream and the salt and continue to cook over medium-high heat. Bring it back to a simmer and melt the remaining sugar.
Pour onto the parchment-lined plate and transfer to the freezer. Freeze until the caramel solidifies which could take roughly 30 minutes.
When the caramel is almost firm, make the brownies:
Preheat oven to 350 degrees. Butter or spray a 8 x 8 square baking dish and set aside.
In a medium saucepan, over low heat, melt chocolate and butter until smooth. Remove from the heat and whisk in the sugar, then the eggs one at a time. Last, whisk in the vanilla and salt. Using a spatula, fold in the flour.
When the caramel is firm, remove from the freezer and roughly chop into 1-inch pieces. Gently fold in 3/4 of the caramel pieces into the batter. Pour batter into a buttered baking dish and spread evenly throughout. Scatter the remaining 1/4 caramel pieces on the top of the brownies and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool thoroughly, this can be sped up by placing the brownies in the freezer. Cut the brownies into desired shapes and enjoy!
Everything seems to be the best thing in the world lately. And they all are!