Wednesday, January 30, 2013

Hello again! - Salted Caramel Brownies

Needless to say, I haven't posted for quite a while. I'm happy to say that I did make it back safely from southeast Asia, but certain sad events made it difficult for me to return to blogging. That's not to say I haven't been baking - its just the opposite!! For me, baking has always been a great comfort and stress reliever. Plus, it creates an excuse (and an incentive!) to invite family and friends to enjoy what I've created!! These same family and friends have been an invaluable part of my healing process, and I am so happy to have them.

I'm also happy to have found this great brownie recipes online!!! The brownies are an Alton Brown (from the Food Network) recipe, and I got the salted caramel frosting from the famous Paula Deen. Salted caramel is one of my new favorite flavors of the season, and the addition of chocolate makes it irresistible!!

For the brownies you will need:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar
1 cup brown sugar
8 ounces melted butter
11/4 cups cocoa
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon kosher salt

For the salted caramel frosting you will need:

1/3 cup firmly packed dark brown sugar
6 tablespoons whole milk
1/4 cup butter
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 teaspoons sea salt


Preheat the oven to 300 degrees, then butter and flour a 9in pan. With a hand mixer, stand mixer, or a whisk and some elbow grease, beat the eggs speed until fluffy and light yellow. Then add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into the pan and bake for 45 minutes.

While the brownies are in the oven, get started on the frosting. In a medium saucepan, combine the brown sugar, milk and butter. Bring to a simmer over medium heat for about 3 minutes. Turn off the stove and transfer to a large bowl. Gradually add the confectioners' sugar, beating with a whisk at (or medium speed mixer) until combined. Beat in the vanilla. If the brownies are not yet ready, stir occasionally to keep frosting from thickening.

If you have an electric oven (or if the smells coming from the oven are too good to resist) you might want to check the brownies with a toothpick at 35 minutes. When it's done, remove to a wire rack to cool. After 5 minutes, cut the brownies if you wish to create a marbled effect. Gently spread frosting over the brownies; it will thicken as it cools. Sprinkle with the sea salt, gently pressing to adhere. Cool completely and enjoy!

Stay warm friends!!

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