Dessert,  Food,  Fun

Salted Caramel Brownies

September 21, 2011 /

Thank you SO much everyone for the Top 9 on my Pan-Fried Tilapia with Tomato and Basil Sauté today! What an awesome notification to get in the morning when you don’t want to get up because you are comfy and warm in your bed haha. 🙂 Thank you! You guys are awesome!

I have to admit that I am really excited because tomorrow…

Why do you ask?

Well, I am going to a dinner at Rosedale Farms with Patrick. It is a dinner that one of the restaurant groups in Hartford is sponsoring. There is tons of things that go on at these events including farm tours, wine tastings, and a four- to six-course feast crafted from Rosedale’s farm-fresh ingredients (prepared by Chef Scott Miller and the Max’s Chef-to-Farm team). I cannot wait! I am going to take my camera with me and hopefully people around me, and Patrick, won’t think I am a nutbag for snapping pictures so I can come back and share it all with you guys!

This recipe is another Cooking Light recipe I found in their magazine. I was reading it while Patrick was driving to PSU. He also loves to sing while he drives…just a little FYI….PARTY IN THE USAAAA! hehe 😉

Anyways, enjoy these super rich brownies that are lower calorie than your normal store bought package brownie…and I promise you cannot tell the difference. These brownies were ooey and gooey and totally worth trying.

Ingredients for Brownies:

  • 3/4 cup all purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cooking spray
Topping:
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 3 1/2 tablespoons evaporated fat-free milk, divided
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1/8 teaspoon coarse sea salt

Preheat oven to 350º

For brownies:

combine flour, sugar, cocoa, brown sugar, and baking powder in a large bowl. Combine well with a whisk. Combine butter, eggs, and vanilla. Add your butter mixture to the flour mixture and stir to combine. This batter is REALLY thick. Not what you would expect from a normal brownie batter. Just preparing you for batter that is more like dough.

Scrap your batter into a 9″ square baking pan that is lightly coated with cooking spray. Bake for about 19 minutes or until a wooden pick can be inserted and taken out with moist crumbs clinging to it. Cool in a pan on a wire rack.

For Topping:

Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk. Cook for 2 minutes. Remove from heat. Add in the vanilla and powdered sugar. Whisk until this mixture is smooth. Do not let any bits of powdered sugar show. Mix it up real good. Spread your mixture evenly over the cooled brownies. Let stand for about 20 minutes or until set.

Combine 2 tablespoons milk and chocolate in a microwave safe bowl. Microwave on high for 45 seconds or until melted. Make sure to take out and stir about every 20 seconds. Stir until smooth and then drizzle over caramel.  Sprinkle with sea salt and then let stand until set.

Calories: 180, Fat: 7.2g…should yield about 20 brownies (or 4 if your name is Patrick).

Thanks again everyone for the Top 9! Hope you are all having a fabulous week thus far and best wishes that it gets even better! 😀

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