Chocolate Brownies & Caramel Sauce
In celebration of Daniel’s new job, I whipped out a special dessert with the few ingredients in my cabinet. I managed to put together chocolate brownies and caramel sauce. Simple, quick, and not too much of anything required.
For the brownies:
Combine in the top of a double boiler, stirring occasionally until homogenous –
- 1 stick of butter (8 TBS)
- 4 oz cream cheese
- 3/4 cup cocoa
- 1/2 tsp Kosher salt
- 1 cup white sugar
- 1 TBS vanilla
Remove from heat and add:
- 1/2 cup AP flour (fresh!!)
- 2 large eggs
Stir a few times until just mixed.
Bake at 325 degrees in a 9×9″ pan (or cupcake pan, whatever shape you choose, really) until a toothpick comes out clean and surface is firm to touch. (Check the surface firmness before you go stabbing wood into your brownies… they’ll fall a little bit and won’t be right…)
For the caramel sauce, combine in a large glass microwaveable bowl:
- 1/4 cup brown sugar, preferably dark
- 3/4 cup white sugar
- 1 TBS salt
- 1/2 cup milk (or cream, but milk works just fine)
Microwave for 3 minute intervals at half-power until desired consistency is reached (thick enough to coat the back of a spoon) removing from microwave and whisking momentarily. It takes 15-20 minutes total, but be patient, it’s simple and worth the wait.
Serve warm brownies with warm caramel sauce for a simple indulgence.