Rosie Makes Brownies!

 
 

 I love a good brownie and I've gone through a slew of brownie recipes.  Never been disappointed
and I've never had a "bad" brownie.  Here's another brownie recipe to add to the list.  And it's a one-pan brownie recipe - the batter all comes together in one pan, so there's less clean up, which is a plus in itself.  This brownie called for semi-sweet chocolate chips and, alas, I was out!  So I subbed bittersweet chocolate chips.  Then I found the hidden semi-sweet chocolate after I'd made the first batch, so I just had to make another batch with the semi-sweet and compare to the bittersweet brownies.  And I couldn't tell much difference.  So, use what you have here - semi-sweet chips or bittersweet.  After they cooled, I sliced them into little squares, spooned some caramel sauce over, and made brownie/caramel sandwiches. The were fudgilicious!  

 

Rosie Note:  Speaking of fudge, you'll have a fudgier browner when the recipe calls for more butter and less flour.  You'll have a cakier brownie when the recipe has more flour in it.

 

 

 

 

 

 

 

 

Here's the recipe:

1 stick unsalted butter 

2 oz. unsweetened chocolate 

1 cup sugar

2 eggs, beaten

1 tsp vanilla

1/2 cup semi-sweet chocolate chips OR bittersweet chocolate chips  (Or be like me and make two batches - one with semi-sweet chips and one with bittersweet chips and see if you can tell the difference.)

1/4 cup flour

1/4 tsp salt

 

Heat oven to 325°.

Line 8 x 8-inch pan with parchment paper.

In a medium sauce pan, melt butter with unsweetened chocolate over low heat, stirring and swirling occasionally.  Remove from heat and stir in sugar.  Add eggs and vanilla, stirring until smooth.  Add chocolate chips, flour, and salt and stir until well-blended.

Pour into pan.

Bake for about 35-40 minutes.

Let cool, then slice into 16 squares.

Next I made caramel and squished the brownies together.

For the step-by-steps:

Melt butter and unsweetened chocolate in medium saucepan.

Swirl and stir.

Completely melt.

Add sugar.

Add eggs.

 

Add flour.

Stir to combine.

Stir in chocolate chips.

Pour into pan.

Ready for oven.

 

 

 

 

 

 

 

And then I made a second batch, with semi-sweet chips, instead of bittersweet.

Baked and cooling.

 

Brownies are cut and ready for caramel and stacking. 

 For the caramel:

1 cup sugar

6 TB unsalted butter, cut into 6 pieces

1/2 cup heavy cream

1 tsp kosher salt 

Heat sugar in medium heavy-duty saucepan over medium heat, swirling the pan occasionally, until sugar melts.  Be careful not to burn.  Once sugar is melted and amber-colored, stir in the butter.  When butter is melted and well-combined with melted sugar, cook for one minute without stirring.  Very slowly stir in the cream.  Mixture will bubble, spit, and steam.  All normal.  Allow to boil for one minute. Watch the pot so it doesn't boil over.  Remove from heat and stir in salt.  Allow to cool before using.  Caramel will thicken as it cools.

Heat sugar over mediumish heat, shaking the pan every now and then, letting it melt.

 

Give it a swirl or two to get the sugar all melty.

 

Add butter.

Let it melt.

Slowly pour in cream.

Bubble, spurt, steam!

Remove from heat and let cool.