Salted Caramel Brownies

06 January 2012


I first saw the idea for these brownies on Olivia's blog Everyday Musings. I've been thinking about making them for a long time and finally got around to it this week (while Noah was in NYC). They're incredibly rich and delicious. The homemade carmel is great. The caramel recipe is from Smitten Kitchen.  Of course, I always have a hankering for sweet foods so this was right up my alley!

Caramel (recipe from SK):

1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature


Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.

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