Hurricane Irene has forced me to stay indoors for most of today, which means I’ve resorted to cooking/baking to keep me occupied. Today’s creation is another Cooking Light recipe for Salted Caramel Brownies.
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 6 tablespoons butter
- 2 large eggs
- 1 teaspoon bakery emulsion
- Cooking spray
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 3 1/2 tablespoons evaporated fat-free milk, divided
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 ounce dark chocolate, coarsely chopped
- 1/4 teaspoon espresso powder
- 1/8 teaspoon coarse sea salt
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups, leveling it with a knife.
Combine flour, granulated sugar, cocoa, brown sugar (I used light brown sugar), and baking powder in a large bowl.
|hehe. I love my heart shaped measuring cups.|
Stir well with a whisk.
Melt 6 tablespoons butter over medium heat. Add to a medium bowl and add eggs and 1 teaspoon of bakery emulsion.
I received this as part of a baking gift I received last Christmas. It apparently “adds a creamy, rich bouquet and a light, nutty taste.” Yeah, not sure what that means either but I thought I’d give it a try. If you don’t have bakery emulsion, just use vanilla extract. Ok, back to our regular programming.
Mix the eggs, butter, and extract using a hand mixer or a whisk.
Add butter mixture to flour mixture and stir to combine. As a heads up, this is a pretty dry mixture so don’t be alarmed if it has almost the consistency of dough.
Add batter to a 9-inch square metal baking pan that has been lightly coated with cooking spray.
Bake at 350 degrees for 19 minutes. To test, insert a toothpick into the center. If it comes out with crumbs (not batter), they are done. Cool in the pan on a wire rack.
To prepare the topping, wait until the brownies are cool. Melt 1/4 cup butter in a saute pan over medium heat.
Add 1/4 cup brown sugar and 1 1/2 tablespoons evaporated milk and cook for 2 minutes.
Remove from heat and add vanilla extract and powered sugar, stirring until smooth.
Spread mixture evenly over brownies and let stand for 20 minutes, or until set.
Roughly chop the chocolate.
Add to a microwave safe bowl and add 2 tablespoons condensed milk and 1/4 teaspoon espresso powder. (Espresso powder enhances the taste of chocolate, it won’t taste like coffee.)
Microwave on high for 45 seconds or until melted. Stir until just combined and smooth.
To drizzle the chocolate over the caramel, add it to a ziplock bag. Cut off one of the corners of the bottom of the bag (make it very tiny so only a very thin stream can come out.
Squeeze over the brownies.
Sprinkle with sea salt and allow to set. Cut into squares and serve.
Pretty snazzy looking brownies, no? I love how they look! It’s pretty difficult to mess up the whole “drizzle” look so this is a perfect way to make an impressive looking dessert that’s kind of fool proof. The brownies are really moist, even though the brownie mix seemed like it would produce a very dry brownie.
I had a hard time getting photos of these, mainly because my boyfriend kept trying to eat them as I was cutting them! I’ll forgive him though, they really are tough to stop eating. (You’ve been warned!)