I’m back from Spain! We survived our long hikes in the Sierra Nevada mountains and managed to find our cave house.
The Spanish people sure do know how to eat. Before leaving I was worried that eating at 10:00pm would be a problem but it wasn’t at all! At around 5:00pm every evening we would go for a few drinks, and with every drink ordered out came a plate of FREE typical Spanish food. This ranged from fried zucchini slices with chips, fried fish, olives, sliced cheese, bread and olive oil, to a variety of other tapas I can’t even name. We were lucky we learned this quick! Our bellies were constantly full.
I’m home now and by the looks of it I am just in time to see all of the changing leaves. Montreal is gorgeous right now and I am super excited to get back to baking! Starting with these fudgy, delicious, caramel swirled brownies.
The caramel itself is a dream and soooo easy to make! I find melting the caramels with evaporated milk really gives a velvety texture that pairs perfectly with a nice dense brownie.
These aren’t your typical brownie base. They are thinner and the fudgiest little bites of chocolate I have ever had! If you want a thicker brownie, you could go with an 8×8-inch pan and adjust the baking time but I really like these the way they are. A better caramel to brownie ratio!!
Oh, and I like to eat these cold from the fridge because they really are just like fudge!…with fleur de sel. Now pass the milk friend!
Have a great weekend 🙂
- 34 (one 269g bag) caramels, unwrapped
- 1/2 cup evaporated milk
- 1/2 cup + 2 tbsp unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp Kosher salt
- 2 tsp pure vanilla extract
- 1/2 cup chopped semi-sweet chocolate (chocolate chips are fine!)
- 2 large eggs
- 1/2 cup all-purpose flour
- Fleur de sel, for sprinkling
- Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.
- In a small non-stick saucepan over medium heat, combine the caramels and evaporated milk. Heat and whisk until the caramels are melted, about 5 minutes. Remove from heat and set aside.
- In a separate medium non-stick saucepan over medium-low heat, combine the butter, sugar, cocoa powder and salt. Cook for about 2 minutes until the butter melts, remove from heat, and whisk in the vanilla and chopped semi-sweet chocolate.
- In a small bowl, whisk together the eggs and add the whisked eggs into the saucepan, whisking quickly to to combine. Stir in the flour with a rubber spatula.
- Pour the batter into the prepared pan and evenly distribute the batter. Add the caramel sauce on top of the batter and then, using a knife, swirl the caramel into the batter with a butter knife. I swirled back and forth several times.
- Place the baking dish into the oven and bake for about 25-30 minutes, until the caramel top is bubbling and the sides of the brownies look cooked.
- Remove the baking dish from the oven, sprinkle with fleur de sel, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving.
Recipe adapted from What's Gaby Cooking
I actually like these brownies kept in the fridge and served cold!