Saturday, June 5, 2010

Almost Salted Caramel Brownies

I am not a brownie person. It is simply not my dessert of choice. However, I was intrigued by this recipe on the Pioneer Woman's blog. When Stalena said that she loves brownies I thought it was the perfect excuse to try the recipe. I titled this the Almost Salted Caramel Brownie because I didn't end up attempting the caramel part. Frankly, I was tired of being in the kitchen, I didn't have all the ingredients, and since I'm not passionate about brownies I wasn't as driven. However, she (the PW) even mentions using purchased caramel, so I'm not a complete heathen. So, let's bake, shall we?

6 ounces, weight Unsweetened Chocolate, Chopped
¾ cups Unsalted Butter, Cut Into Pieces
2 cups Sugar
3 whole Eggs
1 cup All-purpose Flour

Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray. Cut your chocolate into pieces. (The PW has a link on her page about a comparison to see if there's a difference in baking chocolates. The Baker's Chocolate didn't fair well. I hadn't read this before my last two chocolate recipes- the brownies and previous cupcakes. I think that may be part of my ambivalence towards them. I liked the baked fudge with cocoa powder better.)

In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted.

Of course, if you don't have a double boiler, you can use a glass bowl over a saucepan of boiling water. The chocolate and butter are actually in a glass bowl here, not just sitting on the counter.

Don't walk away. It doesn't take long for the butter and chocolate to melt. Soon you'll have this...

Add sugar and stir gently until combined. Remove from heat.
In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.

We had caramel on hand, so I simply drizzled that on top of the brownie. It did compliment it nicely. I really think a different chocolate would have made a difference, so I'm going to skip Baker's chocolate in the future and see how the flavors compare. But the caramel really did help add some punch to the flavor, so feel free to use your Baker's chocolate. Just know that you may want to add a little something for additional flavor.

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