I'm baking weak. Yup, it's true. I have a weakness for baked goods. This week I've been on a baking mission. No reason really for it, just feeling the need to bake.
Earlier in the week, I bought a big bag of lemons and made lemon bars. I love theses but never have never tried to make them. They are super easy. The most difficult part was grating the lemons for zest.
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Part II of the baking bars week was salted caramel brownies. Delicious. Sinfully rich. Ridiculously time consuming. Worth every minute - except the minutes when I had to run to the store because I didn't buy enough heavy cream. Not so fun there.
The brownie recipe I used was from Amelie's... supposedly. I used Ghirardelli's unsweetened chocolate but I think it was too rich. Usually the words "too rich" is not a part of my vocabulary. I may opt for another brand of chocolate next time. Also, the brownie part needs to be a little thinner. So, I'll just use a little less next time.
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The caramel is my own recipe with 2 teaspoons of sea salt. The Amelie's recipe called for 4 teaspoons but that just sounded like a lot. But I don't think 2 teaspoons was quite enough. Also, the caramel needed to cook just a bit longer. It was getting late and I was tired of standing over the stove stirring for 30 minutes. Cooking it longer would have given it a richer toffee like favor and a little darker color. The caramel consistency is nice though; not too hard. It won't pull your fillings out.
I have some mini muffin pans and I think I'd like to try to make these in these pans. If the pan is well buttered they wouldn't stick. The little circles of brownies would be a welcome surprise and just the right size. They are rather difficult to cut in a 13" x 9" pan because the caramel sticks to the knife as you cut them. Maybe I should have tried a hot knife?
Overall, great brownies. I'm anxious to try them again with some tweaks. Savor the details.