Sunday, 6 April 2014

Chocolate Chip Caramel Brownies

Remember when I posted triple chocolate caramel brownies? I did mention Brown Eyed Baker.
Every Saturday, I decide which recipe to try for school on Monday. Last week I did those brownies, and this time I have these amazing tri-flavor (I don't know how ironic that is) chocolate chip cookie dough-topped caramel-drizzled brownies. You can leave out the caramel if you'd like, but I recommend that you keep this amazing caramel sauce - it gives a hint of creaminess!

For the brownies,
1 1/4 cups unsalted butter
2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 tsp salt
2 teaspoons vanilla extract
4 large eggs, cold
1 cup all purpose flour

For the cookie dough,
1 stick (1/2 cup) butter
3/4 cup packed brown sugar
1 tsp vanilla
1/2 tsp salt
1 cup flour
2 tbsp milk
1 cup chocolate chips
*Note: this does not contain eggs, it is safe to eat raw.

Caramel sauce (optional, recipe here)

For the brownies,
Preheat your oven to 350°C, 180°F. Line a 9 × 13" pan with foil and grease.
In a large bowl over a pan with about an inch of boiling water, combine the butter, sugar, salt and cocoa. It'll probably look gritty, but don't worry. Take it off the heat and add the eggs, one at a time, and vanilla. Fold in the flour, 45 strokes. Pour into the prepared pan and spread evenly. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out almost clean. Let cool completely.

For the cookie dough,
Cream together the butter and sugar in a large bowl. Add the vanilla and milk. Beat for a minute. Add the flour and salt and fold in the chocolate chips.

Spread the cookie dough evenly on the cooled uncut brownies. Spread a thin layer of caramel sauce if desired or drizzle it on. Freeze for 10 minutes and cut into squares. Om nom nom nom nom!


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