Friday, June 25, 2010
Caramel + Brownies = Delicious!
Janet here: When Rachel was in labor last week and I was 3,000 miles away and hadn't been able to get anyone to answer their damn phone to tell me what was going on, I did what I often do to relax or try to make life seem normal: I baked. Specifically I baked these unbelievably tasty caramel brownies. If you like chocolate turtles — you know, those gooey, chocolate-covered nuts and caramel concoctions — you're going to love these.
3 ounces unsweetened chocolate
1/2 cup salted butter, softened
4 large eggs
1 1/2 cups white sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/4 cup butter
1/3 cup dark brown sugar, packed
2 tablespoons light corn syrup
1 tablespoon whipping cream
Heat oven to 325 degrees. Grease an 8X8-inch baking pan.
Melt the chocolate and 1/2 cup butter in a small saucepan, stirring regularly. Remove from heat but keep warm.
Beat the eggs in a large bowl. Add the sugar and beat. Add the vanilla and mix. Add the chocolate-butter mixture and stir. Add the flour and blend but don't overmix.
Pour half the brownie mix into the pan. Bake 15-20 minutes until the top is firm.
While that's cooking, make the caramel by heating the 1/4 cup butter, dark sugar and corn syrup. Stir until the sugar is melted. Then increase heat until the mixture boils. Let it boil for 2 minutes. REmove from heat and add the whipping cream. Stir.
Once the bottom half is baked, spread the caramel over the baked part. Then pour remaining batter over the caramel. Smooth the top. Bake for 25 to 30 minutes until a toothpick comes out clean (although it may have some caramel on it).
Cool, cut into squares and try to eat just one.