Although there aren’t many desserts that call my name, brownies were always a favorite when I was younger. Especially when I discovered caramel salted brownies were a thing.
Not too long ago, I received some goodies from my friends at Chocoley Chocolate – a relationship that was formed a few years ago.
I didn’t know of them until we met on LinkedIn. I wasn’t all that interested in making new chocolate recipes, because, well, we all know I would take a big fat ass cheesy burger over chocolate any day. But…I have children that are now 22 and 20 (Wait – WTF – how did that happen). They adore sweets and chocolaty desserts more than you can even imagine. It’s true that I like to dive into the baking world a bit, so I did as any good Southern mama would do, I said Ok, ok send it to me.
These are my favorite, Bacon, Bourbon and Chocolate Cake Pops.
Now, back to the brownies…
I was never a fan of the light brownies that had no density or character.
By character, I mean drizzled with something, covered in something, or layered… Hell, maybe even dunked. You get my point. The “character” I added to these little brown cuties started with drizzling caramel on top.
This is Chocoley’s Gourmet Caramel. To add to the fudginess and now carameliness of my brownies, I thought maybe a sprinkle of gourmet sea salt snowflakes would make them pretty damn outstanding. Yes, I know this has been done, but I do think the Maldon salt is King here. I’m just in love with it at the moment.
I LOVE salt. My little heart may not, but I do. Bless it.
If you’ve never tried Maldon salt flakes, you need to put that on your to try list. You can get it at Amazon, although Whole Foods may carry it. They’re so pretty, and when sprinkled on food it creates a very pretty, delicate presentation. It doesn’t take a lot at all, so definitely don’t go all crazy with it.
This recipe is surprisingly easy. I got it from my mother a few years ago, and have only made it a few times. The only differences are the brand of chocolate and the caramel/salt on top.
I really love the fact that it doesn’t call for cocoa, which makes it very fudgy, in my opinion. It’s a very moist brownie, so make sure you don’t overbake it by waiting on the “perfect” dry toothpick. Ive found with brownies that sometimes they continue to bake in the middle a little while after you take them out of the oven.
I don’t mean take them out while they look sludgy as hell and pourable, but if they’re really brown on top and there’s a little bit on the toothpick and they’ve been in the oven for about 45-50 minutes they’re probably good. Make sure to cool them for a good 15 minutes.
For God’s sake, DON’T be one of those impatient, impulsive ass people that immediately take a fork and shove a massive amount in their mouth and wonder why their tongue is burned so badly they can’t eat for 2 days.
Another thing I loved about these brownies is how perfectly set they were the day after. The middles were almost better, fudgy, gooey, rich, which was surprising to me. Not sure why that surprised my non baking ass. I guess I expected them to be hard in the middle? Although I’m not a huge sweets fan, not a baker, and definitely not a pastry chef, I do give sweets my all from time to time. I guess you could say I love to stay rounded.
Here’s your printable –