Salted Caramel Brownies Vs Salted Caramel Brownies
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
My huisband 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" . 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.
Salted Caramel Brownies Vs Salted Caramel Brownies #LeftoversClub
Ingredients
- ½ pound 2 sticks unsalted butter
- 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1 ½ 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
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 5 to 6 ounces good caramel sauce
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 ½-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.
Notes
Salted Caramel Brownies Vs Salted Caramel Brownies #LeftoversClub
Ingredients
- ½ pound 2 sticks unsalted butter
- 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1 ½ 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
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 5 to 6 ounces good caramel sauce
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 ½-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.
Notes
Foolproof Brownies?
Or King Arthur?
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