Caramel Brownies and homemade whipped cream

Caramel brownies

I got the brownie recipe from my friend at ediblevignetts.blogspot.com. She is one amazing cook!! The caramel part of this recipe my mom got from a friend when I was 10. We recently combined the 2.

The Baked Brownie

1 1/4 c all-purpose flour
1 tsp salt
2 Tbs dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao) coarsely chopped
1 c (2 sticks) unsalted butter, cut into 1-inch pieces
1 tsp dark unsweetened cocoa powder (the original recipe calls for espresso powder, but I don't do the coffee thing so this is my substitution)
1 1/2 c granulated sugar
1/2 c firmly packed light brown sugar
5 large eggs AT ROOM TEMPERATURE
2 tsp pure vanilla extract

CARAMEL

1lb wrapped Caramel's
1/2 cup butter
1 14 oz can of sweetened condensed milk

Preheat oven to 350 degrees and butter the sides and bottom of a 9x13-inch glass or light-colored metal pan.

In a medium bowl whisk together flour, salt, and 2 Tbs cocoa powder.

Put the chocolate, butter, and 1 tsp cocoa powder in a large bowl and set over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from pan. Let cool to room temperature.

Add 3 eggs to the melted chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the melted chocolate mixture and using a spatula (not a whisk) fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the 3/4 quarters of the batter into the prepared pan and smooth the top. Bake in the center of the oven for 15 min. With the remaining batter, place plastic wrap on the top and put in the fridge.

Meanwhile, unwrap the Caramel's. Melt butter in a heavy saucepan add caramels. Caramel and butter will not blend, but after they have melted remove from heat and add sweetened condensed milk. Mix well. Gently pour caramel over cooked brownies (as you are pouring you are moving your bowl so that you just lay down a thin layer of caramel over the brownies, and then gently spread. Drizzle remaining brownie batter over the Caramel and gently spread. (sometimes this batter gets too thick for the last step- usually if it sits out too long- so you can add small bits of water to the batter and mix it in well so that it is pourable) Bake another 30 min, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely.

(for licking the bowls -after you have cleaned an edge in the chocolate bowl and before you place that in your mouth- dip your chocolated finger into some of the caramel. Place together in your mouth and enjoy!)

Can be made 2 days ahead!

WHIPPED CREAM

2 cups of heavy whipping cream
Whip with electric beater or kitchen aid until fluffy, add 1/2 cup powdered sugar and 2 tsp vanilla while continuously whipping.
Whip until firm peaks form. Do not overbeat!

Serve over anything you need some whipped cream with :)

Brit





Brit