February Recipe of the Month: Salted Caramel Brownies
With Valentine’s Day on the horizon, we thought it was an excellent time to send out the recipe for this decadent treat. For chocolate lovers, there’s not much better than the densely-textured, fudgy taste of a brownie. These brownies marry sweet, salty and bitter better than nearly any dessert we’ve tried. Bitter ground coffee finds balance in the caramel, as does the semisweet chocolate in the sea salt. The caramel cream cheese may have you wondering just how many brownies are too many. The caramel sauce is simple to make, but Fran's Caramel Sauce is an excellent substitution if you're in a rush.-Leslie Mackie
Ingredients:Makes nine 3 x 3-inch browniesBROWNIES1 cup unsalted butter (2 sticks)4 oz unsweetened chocolate1 cup granulated sugar1 cup brown sugar1 Tbsp ground coffee½ tsp kosher salt2 tsp pure vanilla extract4 eggs1 cup unbleached all-purpose flour4 oz semisweet chocolate chipsCARAMEL CREAM CHEESE FROSTING8 oz cream cheese, room temperature½ cup caramel sauce, room temperature2 Tbsp brown sugar1 tsp pure vanilla extract1 tsp coarsely ground Himalayan or Hawaiian pink sea saltDirections:BROWNIESPreheat oven to 325°F.Line the base of a 9-inch square baking pan with parchment. Brush the pan sides with canola oil and lightly dust with flour, so the brownies release easily.Place a stainless steel bowl over a medium saucepan filled with 2 inches of boiling water to create a double boiler. Add the butter and unsweetened chocolate to the bowl. Melt until combined and remove from the heat. Add the sugars, coffee, salt and vanilla. Whisk until well combined.Add the eggs one at a time, whisking until each is fully incorporated before adding another. Using a spatula, fold in the flour and semisweet chocolate chips until just combined.Pour the batter into the prepared pan and bake for 30 to 35 minutes. A toothpick should come out dry when the brownies are set.Let cool for 30 minutes. Remove from pan.CARAMEL CREAM CHEESE FROSTINGIn the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on medium speed for 3 minutes. Add the caramel sauce, brown sugar and vanilla. Cream until smooth and without any lumps.Spread the frosting evenly over the cooled brownies and sprinkle with pink sea salt. Cut into 9 pieces. Enjoy!Printable PDF here.Printable caramel sauce PDF here.
Ingredients:Makes nine 3 x 3-inch browniesBROWNIES1 cup unsalted butter (2 sticks)4 oz unsweetened chocolate1 cup granulated sugar1 cup brown sugar1 Tbsp ground coffee½ tsp kosher salt2 tsp pure vanilla extract4 eggs1 cup unbleached all-purpose flour4 oz semisweet chocolate chipsCARAMEL CREAM CHEESE FROSTING8 oz cream cheese, room temperature½ cup caramel sauce, room temperature2 Tbsp brown sugar1 tsp pure vanilla extract1 tsp coarsely ground Himalayan or Hawaiian pink sea saltDirections:BROWNIESPreheat oven to 325°F.Line the base of a 9-inch square baking pan with parchment. Brush the pan sides with canola oil and lightly dust with flour, so the brownies release easily.Place a stainless steel bowl over a medium saucepan filled with 2 inches of boiling water to create a double boiler. Add the butter and unsweetened chocolate to the bowl. Melt until combined and remove from the heat. Add the sugars, coffee, salt and vanilla. Whisk until well combined.Add the eggs one at a time, whisking until each is fully incorporated before adding another. Using a spatula, fold in the flour and semisweet chocolate chips until just combined.Pour the batter into the prepared pan and bake for 30 to 35 minutes. A toothpick should come out dry when the brownies are set.Let cool for 30 minutes. Remove from pan.CARAMEL CREAM CHEESE FROSTINGIn the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on medium speed for 3 minutes. Add the caramel sauce, brown sugar and vanilla. Cream until smooth and without any lumps.Spread the frosting evenly over the cooled brownies and sprinkle with pink sea salt. Cut into 9 pieces. Enjoy!Printable PDF here.Printable caramel sauce PDF here.