Double Chocolate Salted Caramel Brownie
These. Are. Bad. So bad, that I feel bad looking at them. So bad, that I feel like I am sinning just wanting to have a bite. Something this good, just has to be a sin. The chocolate, the caramel, the walnuts… oh, if only you could smell these through the screen.
Ring out of the oven they’re totally soft and gooey, so much so that if you wanted to eat them you’d probably need a spoon, but let them cool a bit and they get a nice crust on the outside, while only the middle stays nice and soft.
I have seen variations of this cookie on Pinterest for some time now and every time I would go through my pins, these cooking called my name. I mean literally, they would tell me to go and make them (is that a diagnosis?) but I kept putting them off… for too long, until now…
The above picture shows you what I am talking about. This cookie went from the cookie sheet, straight to the plate and got shot…with the camera. Nice and warm..good cookie!
Oh, and allow me to advice you not to waste a cookie unless you have some cold milk. Yes, of course the cookie’s great on it’s own, but pair it with milk and you’re going to be singing “Hallelujah” until next day.
Now run to the store, get yourself the best chocolate you can find and make these!
Very Sinful Double Chocolate Salted Caramel Brownie
- ¼ cup flour
- ¼ tsp baking powder
- pinch of salt
- 2 eggs
- ⅔ cup white sugar
- ½ tbsp espresso or instant coffee
- 1 tsp vanilla
- 2 tbsp butter
- 7 oz dark chocolate, chopped
- ½ cup mini chocolate chips
- ¾ cup chopped walnuts/pecans
In the middle
- Sanders Milk Chocolate Sea Salt Caramels
- Preheat oven to 375F. Line 2 baking sheets with parchment paper, set aside.
- Sift flour, baking powder & salt. Set aside.
- Whip eggs with a mixer. Once they start to foam up, gradually add sugar, espresso, vanilla extract and continue whipping for 15 minutes.
- In the meantime, place a bowl over pot of simmering water and melt the butter.
- Add chopped dark chocolate and stir until melted. Remove from heat.
- Pour the chocolate into the egg mixture and carefully fold with spatula until combined.
- Add the flour, chocolate chips, walnuts & carefully once again fold everything until combined.
- Place 1 teaspoon of batter onto parchment paper. Place ½ inch piece of caramel in the middle. Cover with one more teaspoon of batter. Do so with the rest of the batter.
- Bake for 6-8 minutes (more soft & chewy – 6 minutes, less soft & chewy – 8 minutes).
- Allow cookies to cool on the parchment paper. Remove once the cookies are set enough to handle.
NotesFor the kinds of Chocolate, Caramel, Vanilla & Chocolate Chips I used, see bottom of post.
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