I have told you several times before how much I love the Baked cookbook. This is the first time I have made these brownies and it won't be the last. I'm going to have to put these under lock and key because they are so incredibly delicious.
First there is the overall fudginess of the brownie itself, made even richer by the addition of a caramel layer. Add a little fleur de sel, a little coarse sugar and voila-you have such a flavor explosion-I can't even describe it. Non-bakers will break down your door, promise you their first born, promise you riches beyond belief to bake these brownies.
I now understand why the Food Network called these one of the best salty foods in the USA. You know I love chocolate, and here's a dirty little secret of mine-after I make caramel -I lick the spatula and wooden spoon so clean you can't even tell I used it to make caramel ( no double dipping for safety issues-the caramel is safely contained away from my sticky fingers !).
This was a fairly easy recipe to follow-don't let the length of the recipe intimidate you. 3 critical points: 1. Watch your caramel-it can go from perfect to burnt in a split second. And the 2nd thing-don't overload your brownies with the caramel-you will be tempted to but a light handed approach is recommended.
And 3rd-let them cool-you will want to slice into them immediately-restrain yourself-let them cool for at least 2 hours-trust me-they will slice so beautifully then and after all isn't something so decadent worth the wait?
These will make great gifts for all of those boys and girls who have been especially good this year-a fabulous reward for not being naughty. Head over to Baked Sunday Mornings to see how everyone elses turned out. Get Baked and make them yourself, your loved ones will be forever and ever in your debt.
Happy Holidays and Bon Appetit !