Salted {Bajan} Caramel Brownies

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Weekend checklist

  • Drink copious amounts of coffee
  • Wake up early on Saturday
  • Sleep in on Sunday
  • Avoid exercise
  • Have a white wine spritzer with dinner
  • Eat fresh pastries for breakfast
  • YouTube a string of 90s one-hit wonders and sing all the words.
  • Make brownies to take to a friendly games night
  • Try not to be aggressively competitive
  • Unless you’re on my team.

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Some of you may think that caramel in brownies will make them too sweet.
You’re wrong.
 
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Some of you may think that salt in brownies is weird.
You’re wrong too.

But I still like you, especially if you’re willing to try them anyway!

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These are the result of my being a marketers dream and buying some sugar at the supermarket because of the packaging. I didn’t need sugar, have like a gazillion times the amount at home. But the tin was pretty so it became a dire necessity. Dire.

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Bajan sugar is delicious. Delicious! I could eat it off a spoon, crunchy and sweet and rich and molassesy. Yumm!
Clearly I needed to buy this sugar to replace the caster sugar while making smitten kitchen’s salted caramel brownies.
 
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Using brown sugar instead makes the brownies really deep and rich and adult-like.
 
What do I mean by adult-like? I’m not sure.. but it must be the opposite of me, I don’t feel adult like at all.
 
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If you need an excuse to buy pretty sugar – this recipe is your main squeeze!
Because I was sharing these around, I decided to cut them into mini hearts. I also did this because you can claim 6 of them hardly make one real serving size, right?
 

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I also did this because.. holy cuteness! Baby hearts? Gahh!

 
Salted {Bajan}Caramel Brownies
 
Adapted from smitten kitchen
 
125g brown {preferably Bajan} sugar
85g unsalted butter, softened
Heaped 1/8 teaspoon of course sea salt
Tablespoon milk
 
Butter a sheet of parchment paper, place over a dinner plate and set aside.
 
Cook sugar over medium heat in a heavy based saucepan. Keep an eye on it, as the sugar starts to melt, stir gently and frequently until melted and smooth – it will already be the colour of caramel. This process will take approximately 5 minutes. (No matter how hard you want to, DO NOT LICK THE SPOON, you will burn the ish out of your tongue)
 
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Remove from heat and very carefully beat in the butter with a wooden spoon. Add the salt and milk and beat again until all ingredients are somewhat incorporated. Return to heat and stir constantly until ingredients are combined and smooth and the mixture is close in colour to chocolate.
Carefully pour caramel onto prepared parchment paper covered plate. Place in the freezer to firm up.
 
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*side tip

Don’t try to scrub the saucepan clean. Boil some water and carefully pour over the hardened caramel in the pan. Use your wooden spoon to very carefully swirl the water around the pan until all the caramel has dissolved. Pour out the water and clean as usual. Voila! Easy-peasy!

While caramel is hardening, make brownie mix.
 
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100g semi-sweet chocolate chips
115g unsalted butter
150g Brown {preferably Bajan} sugar
2 large eggs
1tsp vanilla
Heaped 1/8 teaspoon of course sea salt + more for sprinkling
85g flour
 
Preheat your oven to 175°C/350°F
 
Butter an 8″ square baking tin and line with parchment paper.
 
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (no touchy touchy for the bowl and the water) until melted and smooth. Take off the heat and whisk in the sugar. Whisk in the eggs one by one until combined, then add the vanilla and salt.
 
Now stir in the flour until evenly combined.
 

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Remove the set caramel from the freezer and peel off the parchement paper. Cut roughly into 1″ squares. It’s ok if you eat one or two, you’re the cook and you deserve it. Stir the majority of the squares into the brownie mixture and pour mixture into your prepared baking tin.

Sprinkle the remainder of the caramels onto the top and bake for 30-35minutes, until skewer stuck in the centre comes out clean.

Let the brownies cool a bit in the pan (about half an hour) then place in the freezer to cool completely and firm up for slicing. Once set, cut into hearts, squares, stars or any other shape you fancy. Place into mini or regular cupcake wrappers to serve, depending on the size, and sprinkle with course sea salt.
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Now get your game face on and take down team B while you munch on these!
 
*Note: those extra bits that didn’t make it into hearts are for you to enjoy with a giant cappuccino
 
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21 responses to “Salted {Bajan} Caramel Brownies

  1. Keri-Dawn

    Omg these look so yummy!!!!

  2. Laurie

    Do you ship to Canada!!!!!?

  3. These were AMAZING. I had to stop myself from eating them all.

  4. MissyMoo

    OMG man now i want some and that big coffee too!!!

  5. Leila

    I’m upset that I didn’t get any of these and other people did. However, I have a sneak feeling that you’ve thought of this and have a secret stash somewhere with my name on them that you are going to surprise me with later and make my Thursday a whole lot happier! :)
    See you soon!!! xox

  6. Smitten Kitchen is an awesome blog and one of my fav’s… But i’m really enjoying yours! good job. #newfan #usedtoworkwithtracey

  7. Yum yum YUM! These look absolutely mouthwatering. And I love your weekend checklist. Thanks for the reminder about licking the spoon — I know I would try!

  8. Craig

    Ahem! I don’t remember tasting any of these. You’re right though, the sugar packaging is sexy. I almost bought some the other day to make my kitchen counter look better.

  9. Pingback: Rain, rain, stay a while | for blog's sake

  10. these.look.amazing.

    I need to try this recipe!!! Thanks for sharing :)

    -Katie

  11. Pingback: Day 5 and a whole30 quote to remember | for blog's sake

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