Caramel Brownies

Compared to many parts of Canada, our winter in Vancouver has been very mild…..until 2 days ago ! A snow pile just dumped onto us in a matter of hours ! Seriously, I was still jogging in the morning at 9 am, it was cold, but no snow. Three hours later, everywhere was covered in white ! I guess it’s our turn to experience this cold snowy winter ! And what does a baker do when it snows ? Bake of course ! So I made these brownies and also had time to decorate a whole bunch of Valentine’s cookies ! The snow has made me more productive !

I like my chocolate desserts very chocolaty, and I mean VERY……And this brownie is not only chocolaty, but also soft, fudgy and chewy ! Who can say no to that ? Especially if you are making it for your Valentine’s ! Make sure you don’t overbake, in fact, a good brownie is often slightly underbaked. It’s best to serve them warm, reheat in the oven for a few minutes if you need.

Happy Valentine’s Day !

Makes about 10 – 12 brownies
For the batter

  • 180 g unsalted butter
  • 180 g semi-sweet chocolate
  • 40 g unsweetened cocoa powder
  • 2 eggs
  • 240 g granulated sugar
  • 5 ml vanilla extract
  • 135 g all-purpose flour
  • 2 g baking powder
  • 2 g salt
  • 10-12 caramel candies

For the caramel sauce

Melt together 30 caramel candies (about 240 g) and 1/2 cup of whipping cream in a non-stick pot over low heat until well blended, stirring frequently

  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder and salt
  3. Melt butter, chocolate and cocoa powder in a bowl over a pot of simmering water, let cool for about 5 minutes
  4. Whisk together eggs, sugar and vanilla until pale
  5. Mix in chocolate mixture
  6. Add flour mixture and mix until blended, the batter can be quite thick
  7. Spoon half the batter into lightly-greased silicone molds, place a caramel candy in the middle, cover with remaining batter and bake for about 20 minutes
  8. Cool slightly, drizzle with caramel sauce and serve warm
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