PW’s Salted Caramel Brownies

These are the best brownies I have ever had. Period.

The brownie part alone is killer… but the salted caramel makes them out of this world.

Pioneer Woman fell in love with these un.stinkin.believable brownies at a French bakery called Amelie’s in Charlotte, NC. Some of her readers sent her the recipe, which she then made and blogged about. She made me want to make them right then and there. And so I did. Seriously. Amazing.

And, these brownies only need 5 ingredients. FIVE. Also amazing.

Here’s what you need: (Adapted from The Pioneer Woman & Amelie’s)
To print this recipe click here.
For the brownies:

  • 6 ounces unsweetened chocolate (I used Baker’s)
  • ¾ cups unsalted butter
  • 2 cups sugar
  • 3 eggs
  • 1 cup all-purpose flour

Preheat your oven to 325 & grease a 9×13-inch pan. Chop up the chocolate & the butter.

Put chocolate & butter into a double boiler & set to medium heat. Stir occasionally until all smooth and melty.

Add sugar and stir until combined. Remove from heat.

Whisk the eggs in a separate bowl. SLOWLY add the eggs, while stirring, into the chocolate mixture. If you do it too quickly, you’ll cook the eggs. No bueno.

Let your husband take a picture of your 9-months preggo belly.

Stir in the flour a little bit at a time until combined.

Pour batter into the pan and spread evenly. Lick the bowl clean. Oh, come on… like you can resist batter like that! Bake at 325 for 25-30 minutes, or until a skewer or knife poked in the middle comes out clean. Cool in pan before adding caramel topping.

For the caramel:

  • ½ cups heavy cream
  • 2 cups sugar
  • ½ cups water
  • ¼ cups unsalted butter, cut in pieces
  • 2 teaspoons salt

Caramel is way easier to make than I thought it would be. Warm the cream on low heat. While the cream is warming, combine the sugar & water in a separate saucepan (don’t stir!). Bring to a boil over medium-high heat. Again, don’t stir. Just let it do its thing. It will eventually turn to an amber color… watch it though, because once the color starts to change, it changes quick! Once you reach the desired amber-ness, remove the pan from the heat.

Above is a lovely photo sequence featuring the color progression of caramel. I actually think I got it a little too dark, but it still tasted good!

Put in the chopped up butter… it will bubble, so be careful! Sugar burns are NOT FUN.

Pour in the cream and stir gently… the caramel will start to thicken.

Pour in the salt and continue to stir gently.

Pour the caramel over the brownies and spread evenly. Now comes the hardest part… are you ready?

Walk away from the brownies. Let the caramel set. Trust me.

Hubby & my parents & I ate this whole pan. We had some straight from the pan, we heated some up, we topped some with ice cream. Delicious (and gooey!) each and every time… and rich!

I do want to note that PW put gelatin in her caramel topping… evidently the original recipe calls for it. I didn’t put gelatin in mine and thought they turned out just fine without it!

Now… go make these. The end.

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4 thoughts on “PW’s Salted Caramel Brownies

  1. Wow. I don’t know if I have the kitchen skills to DO what is required for a completed brownie….but this makes me want to try….really, really try….yum!

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