AppId is over the quota
I made Salted Caramel Brownies this weekend for my mother’s visit.
These are inspired by a Cooking Light recipe, but once I determined that the portion size the magazine had listed was a 1-by-1-inch square for the 180 calories, I decided I’d rather have the full-fat, bring-on-the-sugar version and really enjoy a larger square!
These are a once-in-a-while treat, not an everyday occurrence … well, at least until they’re gone.
If you are trying to watch your calorie and fat intake, you might want to make these for a crowd of eight or more so you know they will be gone when everyone leaves.
They are that good. the cayenne is very optional and not necessary, but allow the recipe to be changed up a bit every now and then.
Shelley Baltz received her culinary degree from Johnson & Wales University. See more from her at thewrittenkitchen.com or e-mail her at .
Spicy Salted Caramel Brownies
5 tbsp. melted margarine
2 eggs
3/4 cup sugar
1/3 cup brown sugar
1 tsp. vanilla
2/3 cup cocoa powder
1/2 tsp. baking powder
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. cayenne pepper (optional)
Salted Caramel Topping:
4 tbsp. butter
3 tbsp. half-and-half
3 tbsp. brown sugar
1 tsp. vanilla
3/4 cup powdered sugar
2 tbsp. semisweet chocolate chips
1/4 tsp. canola oil
1/4 tsp. Maldon or flake salt
Preheat the oven to 350 degrees. Spray a 9-by-9 or 8-by-8 glass baking dish with nonstick cooking spray. Mix together the melted margarine, eggs, sugar, brown sugar and vanilla. Stir in the cocoa powder, baking powder, flour and salt (and cayenne, if using). This is a really thick batter. Spread the batter into the dish and bake for 16-20 minutes or until the center gives a little but isn’t raw. cool completely.
For the salted caramel topping, bring the butter, half-and-half and brown sugar to a boil and simmer for 3 minutes. Remove from the heat and stir in the vanilla and powdered sugar. once the brownies are cool, pour on the caramel and spread evenly over the brownies. Melt the chocolate chips and canola oil in the microwave for 25-50 seconds or until melted and smooth. place the chocolate in a small zipper bag and snip a tiny piece of the corner of the bag, about the size of a pencil lead. Squeeze the chocolate out of the bag in a zigzag motion over the top of the caramel. Sprinkle the caramel and chocolate with the flake salt. allow to set for at least one hour before serving.
Option: If using the cayenne, add 1/4 tsp. cinnamon to the batter for a Mexican chocolate-type taste. Note: if you can’t find flake salt, use any coarse salt, but do not use table salt.
Yield: 9 large portions or 16 six-bite portions.
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