These past few months have been nothing short of insane around here. Packing up to move into the house we have been remodeling the kitchen on and FINALLY moving has kept us busier than busy. Kitchen still isn’t done..world’s longest kitchen remodel. BUT, we are building it 90% DIY and there’s that little fact that we have never done this before nor is it our normal what we do for a living thing. So that being said, the kitchen is bitchin’. And I will do an update post soon
So for this month’s Leftover’s Club I was admittedly a bit at a loss at what to make. I knew my time to make something, photo it, edit it, ship it out to Meagan of A Zesty Bite; who I am paired with this month and who runs an awesome blog, was going to be insanely short. My hubs gave me Ina Garten’s Foolproof cookbook for my birthday a couple weeks ago ( I am 29….again, for all those wondering) and as I was flipping through it I landed on “Salted Caramel Brownies“ Dude. My fave.
I read the recipe and thought that it looked a little familiar. These are reeaalllly close to Ina’s Outrageous Brownies. Which I have made before.
They don’t rise super high, you take them out of the oven when you think they are still way underbaked and let them cool to almost dense fudge consistency.
I have to be honest. At first, I didn’t like them that much. They were SO chocolatey. Like too much. Like my chocolate obsessed 4 year old would think they were too chocolatey. Well, maybe not, she is quite the chocoholic and doesn’t get that from me, I could take it or leave it. Straight of of the pan, just two small bites was so rich. But the salted caramel? Ohhh that’s the stuff!! I really wanted to love these. So I decided to make my absolute favorite brownies in the whole world, The Best Ever Fudge Brownies from King Arthur and add salted caramel and sea salt to do a side by side comparison. A Salted Caramel Brownie Vs. Salted Caramel Brownie. I did my own ” Throwdown”.
I have made these King Arthur brownies so many times I pretty much have the recipe memorized. Kinda nuts for a gal who claims to not like chocolate that much. I am weird. I LOVE brownies and chocolate cake, but fudge I can pass on same with chocolate bars, chocolate ice cream, candy.
These rise a little more and have more flour in them so they don’t quite taste like 100% pure chocolate. Straight out of the pan all warm and gooey oh so good.
I had cut up the Foolproof ones and froze them, knowing I would photograph later. They had been in my freezer a couple days, we were in the middle of packing up and I decided to take a break and photograph them. I was SO sick of the lack of good light for photography at the house we were renting I packed up a bunch of stuff and take it to the new house and photo on my new counters ( yes that IS Carrara marble and my heart sings every time I look at it) to do these brownies justice. I took a bite of the Foolproof brownie. And another. Wait, what’s this? They got better after being frozen a few days!!
It was like a whole different brownie. Still very chocolatey but not slap you in you face oh mah gawd that’s rich. The salted caramel sauce had sunk in a little so I drizzled more for photos. And added more salt. Maldon salt is so great for sprinkling on baked goods, such a great flavor.
So now I am torn. Which do I like better? The Foolproof brownies after a few days, or my beloved King Arthur. I had never added salted caramel sauce and sea salt to the King Arthur brownies before and now I don’t think I ever wont add it. So amazing. Who won my “Throwdown” I may call it a tie ONLY because if I hadn’t made the Foolproof brownies, I might not have made the King Arthur brownies to compare them to and I might not have added salted caramel to them to realize that their potential as world’s best brownie was just a jar of caramel sauce and sprinkling of sea salt away. So I say its a tie. Plus I
have had several batches of brownies in the house now. Did. Had. Whatever. They were good.
- ½ pound (2 sticks) unsalted butter
- 8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1½ tablespoons instant coffee granules, such as Nescafe
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- ½ cup plus 2 tablespoons all-purpose flour, divided
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 5 to 6 ounces good caramel sauce
- 2 to 3 teaspoons flaked sea salt, such as Maldon
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1½-inch baking pan.
- Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
- In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
- 1 cup butter , unsalted
- 2¼ cups sugar (I use Zulka)
- 1¼ cups Dutch-processed cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1½ cups king arthur unbleached all-purpose flour
- 2 cups chocolate chips , semi sweet or dark
- ½-3/4 cup chopped pecans (or favorite) (optional)
- ½ jar Salted Caramel Sauce ( about 4 ounces or half a cup)
- Maldon Sea Salt flakes for sprinkling on top
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 pan.
- In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
- Return the mixture to the heat or microwave briefly, just until it’s hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the mix to a mixing bowl.
- Stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, beating till smooth; then add the flour and chips and nuts if using. Beat until well combined.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
- The brownies should feel set both around the edges and in the center.
- Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.
- Cool for 15- 20 min then drizzle the caramel sauce over and sprinkle sea salt on top of the caramel sauce
- Cool completely before cutting and serving.
Or King Arthur?