I have to say, this is not one of the easiest recipes to execute. However, the taste is unbeatable. If you are up for a challenge, I recommend giving it a try. The hardest part is making the caramel sauce. Being a chronic multi-tasker, I have a hard time making it without burning it or something. What it requires is a attentive eye and a bit of patience. If you feel like you don't have it in you, I suppose buying caramel sauce is an option. Now, to the recipe!
For the brownies:
- 1/2 cup (1 stick) unsalted butter
- 1-1/4 cup sugar
- 1/3 cup all-purpose flour
- 3/4 cocoa powder
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1 cup powdered sugar (for coating the brownie bites)
For the caramel:
- 2 cups granulated sugar
- 1/2 cup heavy cream
- 1/2 cup water
- 1/4 cup butter, cut into pieces
- 1/2 tsp gelatin
- 2 tsp. sea salt
- Preheat the oven to 325 degrees. In a small saucepan, melt the butter over medium heat. Meanwhile add the flour, sugar, cocoa, and salt to a medium bowl. Whisk in the eggs and butter along with the vanilla extract. I like to start with a whisk and then switch to a wooden spoon.
- Pour the batter into a prepared dish. Meaning either butter it or spray it with cooking spare. Bake for 35-40 minutes.
- While the brownies are baking, get started on the caramel. In a medium saucepan with a heavy bottom add the sugar and water and bring to a boil over medium-high heat. You want to cook this until it reaches a dark, golden amber color.
- Once you reach the right color (in my experience it took about 20 minutes), remove from the heat and add the butter, cream, and salt (this step will cause a lot of ruckus in the pot so just be prepared); set aside.
- Once the brownies have come out of the oven, pour the caramel sauce over the top and allow to completely cool.
- Using a spoon and your hands, form about 1 tablespoon of the brownies into a ball and then roll it in the powdered sugar. If you have any caramel sauce leftover, drizzle it over the top to serve.
Now that you've finished, serve them to your friends and tell them to congratulate you on making caramel sauce. ;)
Words, Styling & Recipe: Megan Forbes
Styling & Photos: Christina Hussey