Put your hand up if you love the beginning of each month when the new edition of magazines come out. Mine’s up. Cooking Light is probably my favorite, because I know I’ll find healthy recipes throughout. I’m very happy to settle onto the couch and page through, tearing out any recipes that catch my eye.
It didn’t take more than a glance before this page was in my pile.
Salted Caramel Brownies! O M G!
I’ll admit I was a little skeptical. Cooking Light does some great desserts, but I hate when I get the dreaded “it tastes diet-y” response from Hubster. Plus I have seriously high standards for salted caramel thanks to Christopher Elbow.
While nothing can hold a candle to Christopher Elbow’s salted caramel (Seriously, nothing. The man makes amazing sweets. If you’re ever in KC you have to go), this is a fantastic homemade salted caramel treat. It even got the Hubster nod of approval. Actually, it got some not so subtle hints from Hubster that I should leave the entire pan at home and not share with my coworkers. Fearing for my thighs, I laughed it off, cut an extra piece for him and took the rest to work.
Hubster, who will choose a fruit dessert over chocolate nearly any day of the week, has already requested another batch of these… that are to be left at home.
These brownies are that good. Seriously, there’s no picture of a single delicious brownie below because the one I cut needed to be in my face ASAP.
You’ve probably already decided to smear something grilled with Charmoula this weekend. So you have plenty of calories left over for these. They are worth all of the steps. I promise. In fact, if you don’t like them I’ll happily take them off your hands… and convince Hubster I actually made them just for him…
Salted Caramel Brownies
From Cooking Light
¾ cup all-purpose flour
1 cup granulated sugar
½ cup packed brown sugar
¾ cup unsweetened cocoa
½ tsp baking powder
6 Tbsp butter
2 large eggs
1 tsp vanilla extract
¼ cup butter
Click to see savings
¼ cup packed brown sugar
1 ½ Tbsp evaporated fat-free milk
¼ tsp vanilla extract
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½ cup powdered sugar
2 Tbsp evaporated fat-free milk
1 oz. bittersweet chocolate
¼ to ½ tsp coarse sea salt
Preheat oven to 350°. To prepare brownies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, cocoa and baking powder in a large bowl, stirring well with a whisk. Melt butter in a small microwave safe bowl. Add eggs and vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
To prepare caramel, melt butter in a small saucepan over medium heat. Add brown sugar and evaporated milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
Coarsely chop chocolate and combine with evaporated milk in a small microwave safe bowl. Microwave on high for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set.
Notes: When preparing the caramel, I used a nonstick pot and ended up transferring the mixture to a bowl to more effectively mix everything. The main problem is my non wire whisk is pretty crappy. If you have a great silicone whisk then you should be fine. Also my chocolate topping seemed much more liquid than the original recipe suggested. It basically turned into a pool, but it tasted awesome. I added more salt to my batch (probably closer to the ½ teaspoon mark) because I wanted a good hit of salt in each bite.