Fudge Brownies with a Salty Caramel Glaze
Lately I have been head-over-heels for the combination of salty and sweet. And by lately I mean for the past 2 years. It’s like that Depeche Mode song (“Just Can’t Get Enough”) only covered in chocolate and caramel and topped off with a sprinkle of sea salt. And I just love it.
Pretzels in my ice cream? Yes, please. Salt in my chocolate chip cookies? Of course! Sugar and salt around the rim of my margarita? You betcha. And if you haven’t already given the salty-sweet combo a try, now is your chance. Granted, it’s not a new thing- people have been pairing these two up for years. But it’s new to my palate which makes it exciting.
used to have the biggest sweet tooth in the history of ever. When I was younger there was nothing in the world that was too sweet for me. But now that I am all grown-up and adulting and what-not, my tastes have changed. Sure, I still love super sweet stuff, but I want it to have a little depth of flavor. Enter all the salt. Plus, what could be better for you than to pair sugar and salt together? I wonder if nutritionists look at the trends in our foods and just cringe…
I am new to making my own caramel so I used the Pioneer Woman’s recipe and it was so easy! I am never going back to store bought caramel again. EVER. I am also only going to speak in sweeping declarations that I will most likely never be able to keep. ONLY. And once again, this recipe really isn’t hard. Truthfully, the hardest part is waiting for the brownies to bake. And then cool enough for the sauce. And then use enough self restraint to not the eat the entire pan. Also, as you can tell my brownie cutting skills are sub-par. They are really quite atrocious actually. But, as long as you are able to grab one of the bigger squares before they are all taken then everything is fine.
Since I am making desserts just about every week to keep up with the Thursday dessert posts and Lane and I don’t want to develop diabetes before we turn 35, I have been sending most of our desserts up to the office with Lane. Weird thing- some of his coworkers don’t eat dessert. I mean, who does that? I had a roommate who didn’t eat chocolate, and it took me months to look past that enough to trust her. It’s been 5 years and it still throws me off when she reminds me. But still. Even she ate dessert. What the heck?
But, when I sent these brownies with Lane the other day he came home with an empty plate. He said everyone at his office was eating them, so it’s either that or he just ate the entire plate himself to spare my feelings. That’s the kind of guy I married y’all. He would eat a plateful of chocolatey caramel goodness. For me. That is true love.
- 1/2 c. butter, melted
- 1 c. sugar
- 1 t. vanilla
- 3 eggs
- 1/2 c. flour
- 3/4 c. cocoa powder
- 1/4 t. baking powder
- 1/2 t. salt
- 1 c. brown sugar
- 4 T. butter
- 1/2 c. half and half
- 1/2 t. sea salt
- 1 T. vanilla
- Preheat the oven to 350. Butter and flour a 9x13 pan; set aside. In a medium sized bowl combine butter, sugar and vanilla. Beat in eggs 1 at a time. In a separate bowl combine flour, cocoa powder, baking powder, and salt. Stir in butter mixture, mixing until just combined. Pour into the prepared pan. Bake for 18-20 minutes or until done.
- While brownies are baking make the caramel sauce. In a medium sized saucepan combine the butter, sugar, half and half, and salt over medium heat. Whisk constantly until combined and butter and sugar are melted. Cook for 5 minutes, whisking constantly. Remove from heat and stir in vanilla. Cook for another minute. Allow caramel sauce to cool.
- Once brownies are slightly cooled, drizzle them with caramel sauce. Top with additional sprinkle of salt if desired.