Yes, that is the perfect combination.
Ok, I know what your thinking. You’re just trying that now? I’m a little behind on the times. Sorry. People have been doing salted caramel stuff for what 5 years now? I know, I know. I’m pathetic. But I don’t get out of the house much, and who, other than me, spends their day surfing the internet drooling over sweet confections other people have made.
Anyway, I saw this on the Pioneer Woman. And, while it is delicious, and should TOTALLY be made ASAP, there are a few changes you should do.
1.) Don’t do what I did: Here’s how my salted caramel making went down…made brownies, made caramel, caramel must set before eating, did Insanity Workout, checked brownies, seemed set, tried to cut one, gooey mess everywhere, standing over brownies, with fork, eating half the pan, before thinking…maybe the caramel isn’t set yet.
2.) In all seriousness, here is what I will do next time (and OH YES, there will be a next time). I will pour 2/3 of the brownie mix in the pan. Bake for 18 minutes. Spread caramel mixture on top. Cover with the rest of the brownie mix. Continue baking for 20-30 minutes.
3.) Get these out of your house as fast as you can. I sent them to work with my husband, two came back. I ate both in one sitting…plus the crumbs, and scraped the caramel off with my finger. It’s a very sad thing. Very Very Sad.
4.) Also, don’t be worried or intimidated by the caramel. It was very easy. Just don’t leave it alone. Like, gremlins. Oh wait, that was a water thing. Nevermind.
Ok, so here is the recipe. The brownies come from the Queen herself, Ina. If I could just steal her brain for like, an hour, that would be awesome. The caramel topping is from Amelie’s Bakery, featured in Charlotte Magazine.
Adapted from Ina Garten
1 stick unsalted butter
1/2 C butter flavored shortening
12 oz semi-sweet chocolate chips, divided into 8 and 4
3 ounces unsweetened chocolate
3 extra large eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons pure vanilla extract
1 plus 2 TB cups sugar
1/2 plus 1/4 cup all-purpose flour, divided
1/2 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
4 oz white chocolate chips
Preheat oven to 350°F. Butter and flour a 12×18×1 inch baking sheet. Melt together the butter, one pound of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, before spreading caramel.
Salted Caramel Topping
from Amelie’s Bakery
- 1/2 cup heavy cream
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup unsalted butter, cubed
- 2 teaspoons fine sea salt
- 2 tablespoons powdered gelatin,
- combined with 1/4 cup cold water
In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat.
Do not stir as sugar dissolves and mixture reaches a dark amber stage.
Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.
I’d let this beauty cool overnight in your fridge. I know, I know…you want to eat it, but patience is a virtue.
Also, say hello to my lady friends (my measuring cups!)…
Aren’t they just the cutest??? Enjoy!