Now that fall has arrived it’s time my baking hits high gear. I was really wanting to making brownies, because for some reason this is the hardest thing for me to master still. However, I wanted to incorporate a little bit of fall flavor into my brownies. Which is how I came up with brownies with salted caramel drizzle. I didn’t truly create either of the recipes I used. I tweaked this brownie recipe, and used a Bobby Flay salted caramel recipe.
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Items I used:
Rubber Spatula (Mine are this brand, I just can’t find the exact ones)
The first thing I did was pre-heat my oven. After that I melted butter, and added it to my KitchenAid with sugar. Once those were combined, I added cocoa powder.
I followed that up by adding the rest of the ingredients (eggs, coffee, baking powder, vanilla), minus the flour. One ingredient I added that the original recipe didn’t have was brewed coffee. I believe that the coffee bring out more of a chocolatey flavor. Once that is all combined, I slowly added the flour a little at a time to get an even and smooth batter.
I removed the bowl from the KitchenAid to fold in the chocolate chips, because I don’t want to over mix the batter. Once the chips were evenly distributed throughout the batter I pour it into my pan. I don’t have any good baking dishes for brownies, and I hate doing the dishes, so I used an aluminum pan and it worked great.
I put those in the oven for around 60 minutes. Which is way longer than I thought it would be. The original recipe said 30 minutes, but I think that all the extra chocolate chips might have made it take longer. Plus, every oven is different.
While that was baking in the oven I made the salted caramel. Honestly, the entire process is fairly quick paced so I completely forgot to snap more than one picture. I combined the sugar and water and let the caramelize for about 10 minutes. While that was caramelizing I warmed the cream, and whisked it into the caramel. I removed the mixture off of the heat, and added the butter and salt. Once that cooled a bit, I transferred it into a squeeze bottle. I wanted the caramel to look like it was drizzled on, and this definitely gave me my desired look.
Once the brownies were done I let them cool for about 10 minutes. Honestly, this is very important. When I tried to cut them right out of the oven it was a mess. After I cut them up and transferred them to a plate, I drizzled on the salted caramel. I don’t think there is too much when it comes to adding the salted caramel. These brownies are very chocolatey, which I love, but I needed a glass of water afterwards. The salted caramel definitely helps bring another dimension of flavor to these brownies.
Let me know if you try these out, and you can check out my other recipes here.
What is your go to brownie recipe?
- 1 C Butter
- 2 1/2 C Sugar
- 4 Eggs
- 1 1/2 C Cocoa Powder
- 1 tsp Salt
- 1 TBSP Vanilla
- 1 tsp Baking Powder
- 1 1/2 C Flour
- 1 TBSP Brewed Coffee
- 1 Bag of Semi Sweet Chips
- 1 C Sugar
- 1/2 C Cold Water
- 1/2 C Heavy Cream
- 2 TBS Unsalted Butter
- 3/4 tsp Kosher Salt
- Preheat oven to 350
- Melt butter, mix with sugar in mixer on low until combined
- Add cocoa powder and combine
- Add eggs, coffee, salt, baking powder, and vanilla; combine completely
- Slowly add flour while mixing on low until all is fully incorporated.
- Fold in chocolate chips
- Bake for 60 minutes
- Let brownies cool before cutting into them
- Combine sugar and water in a sauce pan on medium-high heat
- Cook for around 10 minutes, until dark amber color
- Warm cream in a seperate saucepan while waiting for sugar to caramelize
- Whisk in warmed cream slowly to the caramel, continue simmering until smooth
- Remove from heat, mix in butter and salt.
- Serve Warm