brownie recipe Archives - 2 Sisters 2 Cities

Posted by Keelin Hollenbeck on July 14, 2013

Delicious Salted Caramel Brownies

I realized as I was typing up this post that M and I have a few different recipes on our blog for Caramel Brownies (see here and here for the other recipes.) Can you blame us??? It really is okay because all the recipes are a little bit different and all make spectacular brownies. Salted caramel desserts are starting to become as regular as chocolate chips cookies.

This recipe makes a chewy gooey brownie with chunks of chocolate chips inside, then covered with melted caramel and flaked sea salt. As you may remember, last summer I made these Sea Salt Caramel Brownies, which were a huge hit at both my family reunion and a baby shower I made them for. That particular recipe had a homemade caramel sauce baked into the center of brownie and then the top of the brownies were topped with fleur de sel. The caramel gets baked into the brownie so it sort of soaks in throughout the brownie and makes for an incredibly rich and moist caramel brownie flavor.

For this recipe, I used Maldon flaked sea salt and I loved how big the flakes are. They gave the brownies the perfect amount of saltiness. Ina uses this salt a lot in topping her baked goods. I bought some from Amazon, but since then I’ve also seen it at Whole Foods.

Salted Caramel Brownies

Author: 2 Sisters 2 Cities

Ingredients

1 cup butter (2 sticks)
14 oz. semisweet chocolate chips (about 2 and ⅓ cups)
3 oz. unsweetened chocolate
3 large eggs
1½ tbsp. instant coffee granules
1 tbsp. vanilla extract
1 cup, plus 2 tbsp. granulated sugar
½ cup, plus 2 tbsp. AP flour, divided
1½ tsp. baking powder
½ tsp. kosher salt
5-6 oz. caramel bits (such as Kraft’s)
1-2 tbsp. half and half or milk
flaked sea salt, such as Maldon

Instructions

Preheat the oven to 350 degrees.
Grease and flour a 9x12x1½-inch baking pan.
In a heat-proof bowl set over a sauce pan of simmering water, melt together butter, 8 oz. of the chocolate chips, and the unsweetened chocolate. Allow chocolate to cool for at least 15 minutes off of the heat.
In a large bowl, stir eggs, coffee, vanilla and sugar together. No not beat the mix, just stir.
Stir the the chocolate into egg mixture and let cool to room temperature.
In a medium bowl, whisk together ½ cup flour, baking powder, and kosher salt. Mix into chocolate mixture.
Toss the remaining 2 tablespoons of flour with the remainder of the chocolate chips. Once the batter mixture is at room temperature stir in the chocolate chips. Spread the batter in the pan.
Bake for 35 minutes. A toothpick pressed in the center should come out clean.
In a microwave safe bowl, add caramel candies and 1 tablespoon of half n’ half or milk. Gradually melt the caramel in the microwave in 15-20 second intervals being very careful it doesn’t burn. Repeat until caramel is melted, using the extra tablespoon of half n’ half or milk if needed.
Once the brownies come out of oven, drizzle the caramel over the hot brownies an sprinkle with the flaked sea salt. Let the brownies cool completely before cutting.

Source- Adapted from Ina Garten’s Barefoot Contessa Foolproof

Caramel Brownies

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Posted by 2 Sisters 2 Cities on November 30, 2012

Caramel Layered Brownies

I made these Caramel Layered Brownies for an event over the summer and I neglected to post about them. Before we kick off our 12 Days of Christmas Cookies in December, I figured I would throw in one more dessert option for the holidays! This recipe is originally from The Pioneer Woman and she calls them Knock You Naked Brownies. I’m not sure how the name was originally derived, but I decided to rename them Caramel Layered Brownies to keep our site family-friendly- ha!

The first time I made these (for the Super Bowl earlier this year), I ran into a lot of trouble getting the top brownie layer off of my work surface. It stuck to the surface and got all torn when I tried to transfer it to the brownie pan. I remedied this the second time around by shaping the top brownie layer on a sheet of wax paper and flipping it over onto the caramel layer.

If this brownie recipe doesn’t do it for you, be sure to check out K’s favorite recipe: Extreme 3-Layer Brownies (originally called Slutty Brownies- can someone tell me what is up with all these promiscuous brownie names?) These Sea Salt Caramel Brownies are also a crowd pleaser. However, this recipe for Caramel Layered Brownie is a bit easier to make since it starts off with boxed cake mix and wrapped caramel candies.

Caramel Layered Brownies

Author: 2 Sisters 2 Cities

Recipe type: Dessert

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 12

Ingredients

1 box (18.5 Ounce) German Chocolate Cake Mix
⅓ cup Evaporated Milk
½ cup Evaporated Milk (additional)
½ cup Butter, Melted
Cooking spray
60 whole Caramels, Unwrapped
⅓ cup Semi-Sweet Chocolate Chips
¼ cup Powdered Sugar

Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, ⅓ cup evaporated milk, and melted butter. Mix together until combined.
Use cooking spray to grease a 9x9 inch square baking pan. Press half the mixture into the pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
Meanwhile, in a double boiler (or a small pan set over a saucepan of boiling water) melt caramels with the additional ½ cup evaporated milk. When melted, pour over pre-cooked brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Place remaining uncooked brownie dough on a sheet of wax paper. Use your hands to press it into a large square a little smaller than the pan. Pick up the whole sheet of way paper and flip over the brownie layer on top of the caramel and chocolate chips. Remove the wax paper from the top of the brownie layer.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. Before serving, sift powdered sugar on the brownies. Cut into twelve squares and remove from the pan.

Source: Slightly adapted from The Pioneer Woman

What’s your favorite brownie recipe?

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Posted by 2 Sisters 2 Cities on August 15, 2012

At last- the recipe you have been waiting for! It’s the final dessert recipe from my family’s Fourth of July Party, the salted caramel brownies. I have been waiting to post this recipe because I wanted to bake them again for a baby shower that I was going to. Let me tell you, these brownies are to die for! At both parties these brownies went very quickly and everyone who got to try them loved them. One of my good friends I work with told me that she wants me to make these for her birthday next year. I am totally okay with is because I would love another excuse to make these brownies again.

I am starting to wonder what world was like before this whole salted caramel thing came around. I hope it is here to stay because I love love love it!! The combination of the salt and sweet caramel is so amazing. I assure you there will be plenty more salted caramel recipes to come on this blog because this girl can’t get enough.

Sea Salt Caramel Brownies

Author: K

Recipe type: Dessert

Serves: 24

Ingredients

For the caramel sauce: 1 cup granulated sugar
¼ cup water
2 tbsp. corn syrup
½ cup heavy cream, warmed in microwave for 15 seconds
1 tsp. fleur de sel or kosher salt
¼ cup sour cream
For the brownies: 1¼ cups AP flour
1 tsp. kosher salt
2 tbsp. cocoa powder (preferably Dutch-process)
11 oz. bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
1½ cups sugar
½ cup brown sugar, packed
5 large eggs, at room temperature
2 tsp. vanilla extract
For topping: 1 tsp. granulated sugar
1 tsp. fleur de sel or kosher salt

Instructions

To make caramel sauce- mix sugar, corn syrup and water in a sauce pan. Heat on stove top over medium high heat, stirring frequently until the mixture reaches 350 degrees on a candy thermometer. The mixture should be deep gold in color. Remove from heat and slowly whisk in heavy cream. Once the cream is all mixed in add in salt and sour cream and stir until smooth. Set caramel aside while making brownie batter.
For brownies- Preheat oven to 350 degrees and line a 9X13 inch baking pan with aluminum foil and spray with cooking spray.
In a small bowl whisk together flour, salt and cocoa powder and set aside.
In a large microwavable bowl, add in chopped bittersweet chocolate and butter cup up into 1 inch chunks. Microwave in 30 second intervals, stirring with a spatula in-between until the chocolate and butter are melted together and smooth.
Whisk sugar and eggs into the melted chocolate mixture until smooth.
Next whisk in vanilla extract.
Mix in dry ingredients until just combined.
Spread half the brownie batter into the lined baking pan. Smooth with a spatula so that the batter is evenly spread in the pan.
Pour the caramel sauce over the first layer of brownie batter in an even layer.
Top the caramel sauce with the remaining half of brownie batter making sure to cover then caramel layer completely.
Bake for 30-38 minutes, turning the pan half way.
Remove from over and place on cooling rack.
Combine 1 tsp. sugar with 1 tsp. fleur de sel and sprinkle on top of warm brownies to your liking.
Allow brownies to cool completely before cutting.

Source– adapted slightly from Annie’s Eats