First, you need to bake some brownies. Use whatever recipe you like, but keep it
simple. I really like Martha Stewart’s
deep dark chocolate brownies and I’ve included the link here (you can omit the
optional chocolate chips). Here’s the
link: http://www.marthastewart.com/319382/deep-dark-brownies.
If you’re not a baker, you can use a boxed brownie mix – the
fudgiest you can find. I won’ tell
anyone and honestly, it’s the topping that makes these things like crack, so
ease up on yourself about the actual brownies if you like! When making brownies, be sure NOT to use
extra large eggs as they’ll make the brownies cake-y. Use large or medium eggs only. If you have to use extra large, reduce the
amount of eggs you use.
Bake and thoroughly cool brownies. Then make the caramel sauce and pour it over
the brownies, allowing it to cool a bit, before finally drizzling the dark
chocolate and sprinkling the salt over the top.
Allow it to cool again once fully made – even chill in the fridge if you
like.
For the caramel (you
can double/triple this recipe – just use this ratio – for a 13x9 pan, you
should double this, and honestly, why would you ever make just an 8x8 pan?)
½ cup butter (regular salted butter)
½ cup light brown sugar
pinch of salt
3 Tbsp evaporated milk (or cream)
½ tsp vanilla
1 cup powdered sugar
Melt the butter in a saucepan and add the brown sugar and
the evaporated milk. Cook about 2
minutes. Remove from heat and add the
vanilla, salt, and powdered sugar, whisking until smooth. Pour/spread evenly over the brownies and
allow to thoroughly cool before topping with the dark chocolate and salt.
For the chocolate
drizzle
2 oz. bittersweet chocolate, coarsely chopped (chocolate
chip are good in a pinch!)
2 Tbsp Evaporated milk (or cream)
good quality sea salt – flakes or medium grind ideally
After the caramel is hardened, chop the chocolate and
carefully melt it in the microwave along with the cream or milk, being sure not
to burn it (30 seconds maybe?). Stir
until smooth. Using a fork, drizzle the
chocolate over the caramel brownies. Alternatively,
you can spoon the melted chocolate into a small Ziploc bag and make a small cut
in one corners, squeezing it out that way.
While still warm, sprinkle sea salt evenly over the dish. Cool and cut into small squares before
serving. Very rich – small portions are
fine. Easiest to cut if brownies are
cold and you use a hot knife. Please try
not to eat the entire pan at once! I
know it’s the holidays, but really, try and remain civilized J
