Caramel Brownies

Brownies.

I love brownies.

I’m not much of a sweet tooth person, but I am a total sucker for a good brownie. Tell me I can make brownies  in a small batch and you’ve won me completely.

Most of my brownie recipes call for an 8×8 pan, so to me these aren’t really small batch, but still totally worth it.

I am totally addicted to Dessert for Two … not just desserts, but dinners for two as well. With just the Dear One and I at home these days, I always have a hard time cooking for just two people. Christina is the solution for everything … desserts, mains, drinks, cookies! It’s all there!

We invited our dear friend Dave for dinner and while dessert isn’t usually on the menu, one of the dear daughters brought chocolates, lots of chocolates to the house. One of the selections was Ghirardelli Dark Chocolate & Sea Salt Caramel squares. The stars aligned. Tonight we needed dessert and this had to be the one.

• 10 T unsalted butter, diced
• 1 1/4 C granulated sugar
• 3/4 C + 2 T unsweetened cocoa powder
• 1 1/2 t vanilla extract
• 1/2 t espresso powder
• 1/4 t salt
• 2 large eggs
• 1/2 C all-purpose flour
• 9 caramel-filled chocolates

NOTE: I used Ghirardelli Dark Chocolate & Salted Caramel squares.

Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.

Line a 8×8-inch square baking pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it’s easier to pull the brownies out once they’re baked.

NOTE: My parchment paper is really wide, so I just used one piece and tucked it in. I always find it hard to keep the paper in place and those large metal clips do the trick.

Next, in a large bowl, combine the butter, sugar and cocoa powder.

Microwave for 30 seconds, stop and stir, and microwave for another 30 seconds. The mixture will be quite hot.

NOTE: So we don’t have a microwave. I know. I know. I’ve been living int he woods for far too long. But when someone who will remain nameless put something with metal in the microwave, she did us a favor. We really only use it to start potatoes and melt butter. Why take up all the cabinet or counter space? I did this on the stove top and it was fine.

Let the mixture rest on the counter for a few minutes to cool, stirring occasionally.

When the mixture feels warm, not hot, stir in the vanilla, espresso powder and salt. Finally, stir in the eggs.

Add the flour to the batter, and using a spatula, vigorously stir the mixture for 50 strokes. This activates the gluten and makes for a rich, chewy brownies.

Spread the batter into the prepared pan evenly.

Bake for 23-26 minutes, until the top is dry.

Unwrap the squares while the brownies are still hot, and press into the top of the brownies evenly. Slice and serve.