An Ode to Brownies

Gooey, chocolatey goodness, thy name is brownie. On National Brownie Day, take time to pay tribute to these little squares of heaven, because any way you slice it, brownies rock.

An Ode to Brownies

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Gooey, chocolatey goodness, thy name is brownie. On National Brownie Day, take time to pay tribute to these little squares of heaven, because any way you slice it, brownies rock.

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I’m trying to brown-nose you, brownies, but we all know that you are the perfect dessert. Warm and gooey, your chocolate-y squares of perfection are as good as it gets. You make adulting better.

On a cold winter’s night, fresh from the oven, half-baked brownies warm the soul. On a hot summer’s day, top that brownie a-la-mode for a tasty ice cream treat!

RELATED CONTENT: To Feed Your Obsession—An Ode to Sour Cream

Every brownie is a bite of heaven. Gluten free? Fine by me! Chocolate mint? It’s mint to be! If brownies have faithfully delighted your taste buds for as long as you can recall, this video is for you.

Dying for a bite!? Here’s a recipe we love for Salted Caramel Brownies from Barefoot Contessa!

Salted Caramel Brownies

Makes 12 large brownies

Ingredients:

  • 1/2 pound (2 sticks) unsalted butter
  • 8 oz. plus 6 ounces Hershey’s semisweet chocolate chips
  • 3 oz. unsweetened chocolate
  • 3 extra-large eggs
  • 1 1/2 Tbsp. instant coffee granules, such as Nescafé
  • 1 Tbsp. pure vanilla extract
  • 1 cup plus 2 Tbsp. sugar
  • 1/2 cup plus 2 Tbsp. all-purpose flour, divided
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 5 to 6 oz. good caramel sauce, such as Fran’s
  • 2 to 3 tsp. flaked sea salt, such as Maldon

Directions:

  1. Preheat the oven to 350° degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
  2. Melt the butter, 8 oz. of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together with the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
  3. In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 oz. of chocolate chips and the remaining 2 Tbsp. of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
  4. Bake for 35 minutes until a toothpick comes out clean. Be careful not to over-bake.
  5. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

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