Have you ever had those brownies made with Ghirardelli brownie mix and the big fat Symphony bar in the middle? Those are pretty fantastic, decadent and easy. This is my spin on those. My first batch turned out too dry, so I made adjustments and I think this concoction works.
And I used a salted caramel recipe from Brown Eyed Baker – can’t go wrong with that girl and her mad baking skills.
Ok, I have to tell you a story.
Y’all know I have to do this – my posts can’t be clinical and to the point. I have to make sure you get to know a little more of every part of my crazy ass life. Why else would you read?
Ok…you can flatter a girl if you want to.
So, when I was in the 8th grade I had this older boy that had a crush on me – and he had a car. It was a Camaro – no idea what year if you’re wondering. For whatever reason, my mother agreed to let him take me to school one time and after that he wouldn’t stop pursuing me. He knew my favorite candy bar was the Hershey Symphony bar, and he freaking brought me one everyday for several weeks. Sweet. But kinda creepy in my 13 year old mind.
Not only that, he stalked me via phone. Now, keep in mind this was pre-Caller ID days people (yes it was 1989). I was either ignoring the hell out of the phone ringing – if I was home by myself – or constantly screaming “I’m not here!!!”.
Poor kid. He probably meant well.
I never rode with him after that – and I ignored him. He was sweet and probably was a humble kid, but he freaked me the hell out. Looking back it’s not as creepy as I probably made it out to be; but I’m glad I had more of that kind of instinct than run-off-and-act-a-fool instinct.
Now, back to the brownies.
In my opinion, I might have used a teensy bit more salt in the caramel sauce; but keep in mind I’m not a sweets girl. I wanted a big salt punch when I tasted the caramel. You taste it, but if you take into consideration the fact that after I taste anything sweet I immediately have to throw a Cheez-It or green olive in my mouth lets you know that I’m not exactly the person to turn to for dessert tasting advice.
So why do I post about brownies when I’m such a savory, spicy, jalapeno-loving girl?
Because every now and then I get this big urge to bake. I just want to get the flour and sugar and butter and eggs out – and throw down with my Ice colored KitchenAid. Not that she doesn’t get used extremely often, because she does. That girl has some miles on her – I have been amazed with how useful she is. She does everything from making bread dough, to shredding chicken, to whipping heavy cream.
Symphony Brownies with Salted Caramel
1 cup all-purpose flour
1 tsp salt
3 tbsp cocoa
1 1/2 stick unsalted butter (plus more for pan)
2 oz unsweetened chocolate
1 cup white sugar
2 eggs, beaten
2 tsp vanilla
1 6.8 oz Hershey’s Symphony bar, broken into squares
Preheat oven to 350°. Grease either a 9×9 baking pan or bar pan with butter (I used a bar pan – much easier). Add flour, salt and cocoa to your stand mixer and combine on stir mode until incorporated.
In a saucepan over low heat, melt butter and unsweetened chocolate until melted. Remove from heat and stir in the sugar, eggs and vanilla. Whisk until smooth.
Pour into pan and slightly press candy bar squares on top of batter. Bake for about 25 minutes, until a toothpick comes out clean. Dodging the candy bar while doing the test, of course.
Rest these sweet things on parchment paper for about 5 minutes, then drizzle with the caramel sauce.
Is today Monday?