Here and happy to post on Cuisine Nie. Stephanie, I hope you are recovering well from your surgery and feeling good. As usual, best wishes sent your way.
When Jenny from BlogHer asked if I would put together a post for Cuisine Nie, she said Stephanie likes treats. You say treats, I say chocolate. So brownies it is. Chewy, fudgy brownies with caramel swirled in. And in my professional brownie eater’s opinion, these taste best the day after they are made. The chocolate seems to take on a richer chocolate taste and the texture of the brownie gets chewier. More chocolately and even chewier? Trust me, it’s worth the wait.
Caramel Swirled Brownies
Recipe by Whitney Ingram, www.rookie-cookie.com
25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.
In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.
Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.
Yields 9 brownies.
Rookie’s Notes: Sometimes the whole “parchment overhang” thing can be confusing. Here is a picture of what I am talking about.
Doing this makes every brownie look pretty. None of them get sacrificed as the first one out of the pan. If you aren’t concerned about the brownies being pretty, then forget the parchment.
photos courtesy Whitney Ingram Yum!
(have a recipe you'd like to share? email firstname.lastname@example.org)