Monday, March 16, 2020

Molten Salted Caramel Fudge Brownies

Here's something you need in your life, like... ASAP.

I swear some days the only thing I look forward to is something gooey with chocolate, and you know what? That's OK!

This recipe functions as two things: brownie and gooey lava cake.

This recipe serves two purposes: casual sweet snack and fancy guest dessert.

This recipe satisfies two desires: chocolate and caramel!

This recipe is best consumed both ways: cold for the fudgiest texture EVER and hot for a molten center.

Are you convinced that you need to make it yet?

This Molten Salted Caramel Fudge Brownie story starts with a super simple and super chocolatey brownie recipe - big on the bittersweet chocolate, easy on the butter. I use dark brown sugar to bring out more caramel notes and just 3/4 cup of it because the added caramel will sweeten it up enough.

Don't skimp on the salt, and just 1/3 cup of flour does the trick.

You'll be tempted to eat all of this brownie batter, and although it will feel so good in the moment, my first-hand advice is to maintain will power! Brownie batter overdose is not pretty...

Molten Salted Caramel Fudge Brownies 
makes 12 brownies

Brownie batter:
6 oz (170g) bittersweet chocolate
5 tbsp (75g) salted butter
2 large eggs, at room temperature
¾ cup (165g) packed dark brown sugar
1 (5ml) pure vanilla extract
¼ tsp salt (1/2 tsp was too much!)
1/3 cup (50g) all-purpose flour

1 ½ tsp all-purpose flour

Preheat oven to 350°F. Grease a 12-cup muffin pan with butter.

In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy; set aside to cool about 5-10 minutes.

Beat eggs with sugar in a large bowl for 2-3 minutes until pale, thick and fluffy. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Sprinkle in flour and stir until well incorporated and smooth. Divide batter evenly among greased muffin cups. Make a well in the center of each.

Stir together caramel and flour then spoon a teaspoon of the caramel into the well in the center of each brownie batter cup and swirl it in with a skewer. Bake for 15-17 minutes until set around the edges but still soft and in the middle. Transfer pan to a wire rack to cool completely before running a knife around the edges and inverting. Serve warm or cold!

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1 comment:

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