Chewy Caramel Brownies

Chewy Caramel Brownies 29

Some day, I intend to do this recipe right, the way that Smitten Kitchen actually did it, with DIY caramel and unsweetened chocolate.  But this is not that day.

Chewy Caramel Brownies 10

I had a bag of caramels I’d purchased with the intention to do something else, and I felt obligated to use them.  Plus I doubled the recipe and thus ran out of  unsweetened chocolate.  So basically this recipe is all wrong.  But it’s still edible (read: extremely tasty) so whatever.

Chewy Caramel Brownies 1

First you’re going to need to unwrap and cut your caramels.  Start with about 10oz wrapped caramel candies.

Chewy Caramel Brownies 2

Unwrap them and cut them in half.

Chewy Caramel Brownies 3

When you double the recipe there are a million to do.

Chewy Caramel Brownies 4

But finally they were finished.  I recommend keeping this bowl cold because the caramels like to stick together otherwise. I discovered this by accident. There was swearing involved in solving this issue.

Chewy Caramel Brownies 5

Now you can preheat your oven to 350°F and butter an 8″ x 8″ baking dish.  Line it with parchment paper and butter that again.

Chewy Caramel Brownies 12

Take 3oz unsweetened chocolate and roughly chop that up.

Chewy Caramel Brownies 7

Because I doubled the recipe I ran out of unsweetened chocolate, so I chucked in this Cadbury hazelnut bar as well.

Chewy Caramel Brownies 8

Throw your chocolate into a heatproof bowl with 1/2 cup butter.

Chewy Caramel Brownies 11

Set the heatproof bowl over a pot of simmering water and melt it until it’s almost all melted away.

Chewy Caramel Brownies 13

When you just have little bits left solid, remove it from the heat and stir it until it’s smooth.

Chewy Caramel Brownies 14

Whisk in 1 cup granulated sugar.  Then whisk in 2 eggs, one at a time.

Chewy Caramel Brownies 15

Sprinkle 1/8 teaspoon sea salt over top and stir that in, too.

Chewy Caramel Brownies 16

Then slowly stir in 2/3 cup flour.

Chewy Caramel Brownies 17

Chewy Caramel Brownies 18

Finally, add in MOST of your caramels (like 4/5 of them).

Chewy Caramel Brownies 19

Spread your batter into the prepared pan and sprinkle the remaining caramels on top.

Chewy Caramel Brownies 20

Bake that for 30 minutes, or until a toothpick inserted in the centre comes out clean.  In the meantime, feel free to lick the spoon.  I won’t tell your mother.  Just don’t tell my mother.  She’s always paranoid about salmonella.

Chewy Caramel Brownies 21

When your brownie is cooked, put it on a wire rack to cool completely.  Mine didn’t look anything like Smitten’s, alas.

Chewy Caramel Brownies 22

When it’s completely cool you can cut it into bits.  It’s easier if you wait until the caramel isn’t running around everywhere.

Chewy Caramel Brownies 26

Seal whatever you don’t eat in an airtight container.  Who am I kidding?  You’ll eat them all.

Chewy Caramel Brownies 28

Chocolate Fudge Cupcakes

This recipe comes from January’s Canadian Living magazine and it was so fabulous that my parents had to take their share to be redistributed at my mother’s physiotherapist.  They are too delectable.

The amounts below give you about 12 cupcakes but of course I multiplied the recipe, and ended up with a variety of mini, medium, and large cupcakes.  Perfect for sharing.

Preheat your oven to 350°F and line a muffin tin with cupcake cups.

Melt about 2oz chocolate (I ain’t gonna try to tell you what kind, you use your judgment) in a double boiler with 1/4 cup strong coffee until melted and smooth.

In a bowl, whisk together 1/2 cup milk with 1/3 cup cocoa powder and stir into your melted chocolate/coffee.

In another bowl (this time make it a big one), beat 1/3 cup softened butter and 1 3/4 cups icing sugar until light and fluffy — this will take you about two minutes.  If you do this by hand, well, then it will take you a spell longer.  Be lazy: use a mixer.

Beat in 2 eggs, one at a time, as well as 1 teaspoon vanilla extract.

In ANOTHER freaking bowl, whisk together 1 cup all-purpose flour with 1/2 teaspoon EACH baking soda and baking powder.  Stir the flour mixture into the butter mixture alternately with the chocolate mixture, making three additions of flour and two of chocolate.  Stir that sucker up good until the colour and texture are even.

Divide the batter amongst your cupcake cups.

Bake for about 12-18 minutes, or until a tester/toothpick inserted in the centre comes out clean.  Let cool in the pan for about five minutes before removing them to a rack to cool completely.

To make your lovely double chocolate fudgy icing, beat together in a bowl 1/2 cup softened butter and 1 3/4 cups icing sugar until fluffy, about 4 minutes.

Melt together about 2oz each of unsweetened and milk chocolates (or use dark and light, I don’t care), and beat the chocolate into the fluffy stuff along with about a teaspoon of milk. You can add more milk if you like until the texture is lovely and smooth.

Spread that brown goo all over your cupcakes.

Be prepared to see them magically disappear!