Brownies may be my favorite dessert. It’s them or chocolate chip cookies, depending on the day.
Usually my brownies come from a boxed mix made by Ghirardelli or Hershey’s. But because this is a recipe blog, I decided to try making from scratch. They’re so easy anyway; the box really just saves you from mixing together a few dry ingredients.
This recipe came out of a cookbook gifted to us at our wedding. It’s called, no surprise, The Bride & Groom First and Forever Cookbook. I’ve made some pretty good dishes out of it before, and recently, while leafing through it again, found this brownie recipe.
It promised that this was the last brownie recipe I’d ever need. And it is good. Super fudgy, dense and moist. Nice chocolaty flavor, but not too sweet.
I’m not so sure about the caramels and Snickers on top, though. The textures just didn’t work for me. I may try playing around with different candies, or just leaving them off altogether.
Also, I may invest in a metal pan. Using the glass pan – which the authors advised against – did cook the edges too long, resulting in a dry, hard outer-ring of brownies.
Recipe: Caramel brownies
Adapted from The Bride & Groom First and Forever Cookbook
- 1.5 cups semi-sweet chocolate chips
- 3/4 cup (1.5 sticks) unsalted butter, cut into small pieces
- 3 eggs
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1.5 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 3/4 cup coarsely chopped caramel candy (Snickers, chewy caramel squares, etc.)
- Preheat oven to 350 degrees. Grease an 8-inch square metal baking dish.
- Combine the chocolate chips and butter in the top pan of a double boiler or in a medium metal bowl. Set over a saucepan filled with simmering water. Melt the chocolate, stirring occasionally, until smooth, about two minutes. Remove from the heat and let cool until lukewarm.
- Combine the eggs, sugar and salt in a small heavy-bottomed saucepan over low heat. Whisk constantly until the sugar melts and the mixture is frothy, about two minutes (it should be slightly warm at this point). Pour the egg mixture into the chocolate mixture, add the vanilla, and stir until well mixed. Whisk in the flour until just incorporated.
- Spread the batter evenly in the prepared baking dish. Sprinkle the candy evenly over the batter. Bake until a toothpick inserted in the center of the brownies comes out with some moist crumbs attached, 25 to 35 minutes. Transfer the pan to a wire rack and let the brownies cool completely in the pan before cutting into squares.
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