Monday, May 18, 2015

Salted Caramel Fudge Brownies

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Just in time for summer!! I don't know about you, but I am addicted to anything with chocolate or salted caramel. Or actually, as of late, anything with sugar.  (This baby is blowing Jack out of the water with her sugar addiction. Obviously "minute on the lips" means nothing to her).  Anyway.  This is the latest indulgence at our house thanks to a recipe adapted from Food & Wine magazine. (Photo above from this recipe, which also looks delish but a little more involved).


1 1/4 C. sugar
3 T. water
3/4 C. heavy cream
4 T. butter
1 1/2 t. flaky sea salt
1 Box favorite brownie mix


1.  Make the caramel.  In a medium saucepan, cook sugar with water over moderate heat, swirling pan frequently until dark amber caramel forms.  Slowly drizzle in the cream, then whisk in butter and sea salt.  Transfer to small bowl and refrigerate until thickened, about 2 hours.  (You can make this ahead and refrigerate for 2 weeks).

2.  Make the brownies according to package directions. I always cooks them at least 5 minutes less than the shortest recommended cooking time because there is nothing worse than overcooked brownies.  It will depend on how your oven cooks.  Use a 9x13 inch metal baking pan.  Once cooked, cool completely.  Once cool, invert brownies onto cutting board and use plastic knife to cut into 2 halves.  Spread chilled caramel over one half and then top with the other.  Cut into 12 bars and serve.

Now you are ready to jump into your bathing suit and hit the pool! JK. Maybe tomorrow though.

Speaking of swim suits though, we snuck in a quick weekend getaway this past weekend and I saw a girl in the cutest mom suit.  (For some reason, it just seems weird to wear a bikini post baby).  Not saying I wouldn't do it... but I've been on the hunt for a cute tankini.  Upon inquiry, it was from J.Crew, of course.  This top in navy, paired with this bottom.  

Have a great week everyone!!

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