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October 13, 2008

Fudgy Caramel Swirl Brownies

I went to a Family Reunion this weekend and brought a dessert. I've been wanting to make something with caramel but I didn't want to make anything overly caramely so I thought just a simple swirled brownie would do the trick. These were great, but unfortunately no one was really purusing other tables for food so it was just our little group that was eating the brownie and then on top of that, my husband doesn't like brownies. Well, I hope everyone at work likes them this morning!

Fudgy Caramel Swirl Brownies

Adapted from Joy of Cooking (my changes in italics)
Ingredients
½ cup (1 stick) butter
4 oz. unsweetened chocolate
4 eggs, at room temperature
½ teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 cup sifted all-purpose flour
OPTIONAL - 1 cup chopped pecans - I omitted
(1 cup melted caramel sauce)

Directions
- Preheat oven to 350
- In a small saucepan, melt together butter and chocolate
- Allow to cool otherwise you’ll end up with dry brownies
- Beat eggs and salt together until light in color and foamy in texture
- Gradually add in sugar and vanilla until well creamed
- With a few swift strokes combine the cooled chocolate mixture in to the egg and sugar mixture (do not use electric mixer – use a spoon) until just mixed
- Fold in by hand the flour until uniformly mixed
- (Fold in chopped pecans if desired)
- Spread in 9x13 pan for fudgy brownies and 9x9 pan for cake-like brownies
- (Drizzle melted caramel sauce over brownie batter and marble by swirling a knife in zig-zag motions both ways throughout the batter)
- Bake at 350 for about 25 minutes (about 30 minutes if you include the caramel as they’re REALLY moist)
- Allow to cool

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