Maxine's Birthday Brownies.

 

Every year for my friend Maxine's birthday, I make her something chocolate.  I've done several different brownie and fudge recipes and for this birthday I'm going with a fudgy brownie that's sandwiched with caramel, then has more caramel poured over top. 

 Heat 'em up a bit, give 'em a scoop (or 3 or 4) of ice cream, drizzle on some more hot caramel sauce ... well, you get the idea.

For the Brownies:

2 sticks butter, unsalted

10 oz. bittersweet chocolate morsels

1/4 cup cocoa powder

1 TB vanilla

1/2 tsp kosher salt

3 eggs

1 cup flour

Heat oven to 325°.

Lightly butter a 9 x 13 baking pan.

In a large bowl set over a pan of simmering water, melt the two sticks of butter.  Add in the chocolate, cocoa, vanilla, and salt and whisk until smooth.  Remove bowl from heat and whisk in eggs.  Add flour, stirring until just incorporated.  Pour into buttered pan and bake for about 35 minutes, until a toothpick inserted in center comes out with a few crumbs on it.  Transfer pan to rack and let cool completely.

For the step-by-steps:

Melt butter.

Melt chocolate.

Add sugar.

Add cocoa.

Vanilla in.

Stir until smooth.

Whisk in eggs.

Stir flour until just combined.

 Pour into prepared pan.

 Ready to bake.

 Let cool completely.

Invert onto rack.

Then slice into two rectangles.

For the caramel:

Caramel ingredients:

1 1/4 cups sugar

1/4 cup water

3/4 cup heavy cream

4 TB unsalted butter

1 1/2 tsp flaky sea salt

In a medium saucepan, combine sugar and water over medium heat, swirling pan frequently, until you the mixture develops a deep amber color.  Slowly drizzle in the cream. Mixture will spit, sputter, and steam. All normal.  Whisk in butter and salt.  Refrigerate caramel until thickened, about 2 hours.

For the step-by-steps:

Combine sugar and water.

Cook over medium heat, swirling.

You want a dark amber color.

Add in cream.

Sputter. 

Spit.

Bubble and steam.

Add in butter.

Swirl it around to melt.

Add in salt. 

Pour into bowl and refrigerate to thicken.

To assemble:

Invert brownies onto a cutting board and cut in half to form two rectangles.  Spread chilled caramel over one rectangle, then top with the other rectangle, pouring more caramel over top.  Cut into bars or squares.

Enjoy!