This week’s BAKED Sunday Mornings entry is Sweet and Salty Brownies. This another recipe I had singled out as “To Make Immediately” when I bought the book. Actually, BEFORE I bought the book! See, I follow Baked on Facebook and had seen one day that they have a sweet and salty brownie, which piqued my interest immediately. I have already gone on record as being an ardent fan of their regular brownie. But it has been, like, six years since the last time I was in New York and back then, I didn’t get anywhere near Brooklyn, and no one I know has been to Brooklyn recently. So. No sweet and salty brownies for me!
I made these a couple of weeks ago, actually, for the un-bachelorette party of a friend of mine (“un-bachelorette” makes it sound like a divorce party, but no, it was a bachelorette party at her house with lots of amazing food and cheesy girl movies and a minimum of cheesy p*n!s-themed accessories).
The process of these brownies is very similar to that of the regular brownies, with the added step of making a salted caramel sauce that you pour in between two layers of brownie batter. I was expecting a more discernible caramel layer with the brownies; instead, the brownie soaked up the caramel, which made for a fudgy, moist treat with just the right balance of saltiness. Oh, and utterly, utterly decadent.
The recipe calls for a dusting of coarse sugar on top to finish, but instead I drizzled a generous portion of the remaining caramel sauce on top and garnished with a wee bit more salt. YUM.
So, at the party, the brownies were such a hit that a woman actually hugged me. These brownies will get you hugged, y’all. (Your mileage will vary on whether that is a desirable outcome.) I froze the excess for a week or so, then took them back out for a friend’s visit. They were a little chewier, probably because the caramel had firmed up, but I like that. It made them seem even more naughty!
So, in short: these brownies rocked my face off. Then again, I wouldn’t have expected anything less!