Wednesday, October 5, 2011

Salted Caramel Brownies



So I decided to take a leap and make some homemade brownies. Yup. I'm not a baker one bit. But I aspire to be, and apparently thats all it takes.

And lately I have been swooning over salted caramel. Who found this amazing discovery and WHY did it take so long?

So I couldn't just make any ol' brownies. I had to have Salted Caramel brownies. Pronto.

And the thing about these ah-mazing brownies is that you have to make the soft, pillowy, chocolatey bottoms first. And then the whole house will smell like brownies. Then, while they are supposed to be cooling so you can make and add the salted caramel on top, your husband will ask "Why aren't we eating the brownies yet."

And then you will try to explain that the good part isn't on them yet. But he will see brownies and he will want. So you will give him a square of plain brownie while the rest are trying to cool. And he will say "They are good, but they are missing something."

It's a little like life. We see and smell the sweet brownies in life and we want them. We don't want to wait for Gods perfect timing, or what he's planning on working on us during the timing. We.want.brownies. And God tells us to wait. He may or may not sneak in an "almost ready brownie" to give you a taste of what's to come, but you will think--there's something more I'm waiting for. And you will be right, because God's provision is SO much bigger than what we can imagine.

And then comes the salted caramel topping in life. And you see the neat little package in front of you, and you decide it IS much prettier, and more perfect, than the "almost ready brownie", and just as the Baker Maker intended. And then you eat it, and love it, and be thankful. And full.

"Show me your ways, LORD, teach me your paths. Guide me in your truth and teach me, for you are God my Savior, and my hope is in you all day long." Psalm 25:4-5


Salted Caramel Brownies
adapted from Cooking Light Magazine


Brownies:
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup semisweet chocolate chips
1/8 teaspoon coarse sea salt

1. Preheat oven to 350 degrees.
2. Prepare brownies: Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. In a separate bowl, Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture. Stir to combine. Scrape batter into a greased 9-inch square baking pan , and bake at 350 for 19 minutes or until toothpick in center comes out with moist crumbs. Cool on wire rack or in fridge.
3. Prepare topping: Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with whisk until smooth. Spread mixture evenly over cooled brownies. Let stand until set.
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl ; microwave on HIGH for 45 seconds until melted and a silky consistancy. Add to Ziploc bag (carefully), and cut a small hole in one corner. Pipe out chocolate in preferred design. Sprinkle sea salt over chocolate.

Calories:180, Fat:7.2g, Protein:21g, Carb:27.8g; Fiber:0.8g; Sodium:76 mg, Calc: 26mg

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