Chocolate Brownies with Salted Caramel Buttercream

Published January 24, 2015 by jenmatteson

Chocolate. Caramel. Need I say more.

Chocolate Brownies with Salted Caramel Buttercream

There are so many wonderful dessert combinations, but personally, I believe that chocolate and caramel take the cake (get it, cake!?). Salted caramel can be very difficult to master. Which is why I bought salted caramel topping instead of making my own. Yes, you read that correctly – I used store bought and did not make it from scratch. Oops.

Chocolate Brownies with Salted Caramel Buttercream

I cut these out in squares and used a piping bag to frost because they look pretty, but you can certainly keep them in the pan and spread the frosting on with a spatula. Or a dump truck. That’s what you’ll want to use anyway, because this frosting is GOO-OOD! Seriously, I would have piped this directly into my mouth had I not been making these for Thanksgiving (which means other people besides the hubs and myself).

Chocolate Brownies with Salted Caramel Buttercream

The brownies themselves are no joke either. The dark chocolate is rich, fudgy and velvety, and also keeps them from being too sweet. Paired with the caramel buttercream, it’s the perfect salty and sweet treat!

Chocolate Brownies with Salted Buttercream

Source: Adapted from Lund’s/Byerly’s
Servings: Makes 24

Ingredients:

Brownies:
1 1/2 sticks unsalted butter, cubed
6 1/2 ounces dark chocolate, broken into pieces
3 large eggs
1 1/3 cups sugar
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder

Frosting:
1 1/2 sticks salted butter, softened
1 3/4 cup confectioners’ sugar, sifted
3 tbps salted caramel topping (usually found with ice cream toppings)
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line the bottom of a shallow 8-inch baking pan with parchment paper (Note: only do this if you plan to take them out of the pan to serve as I did. If you want to frost and cut right in the pan, just spray with a little cooking spray.) Set aside.

2. Melt butter and chocolate pieces in a double boiler (or over a heatproof bowl set over a saucepan of simmering water) until both have melted, stirring occasionally until mixed and smooth. Remove from heat and let cool to room temperature.

3. In the bowl of a stand mixer, beat eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooled chocolate mixture over the egg and sugar mixture, and gently fold together with a spatula. Sift in flour and cocoa powder and gently combine until the mixture has a sticky fudgelike consistency. Pour the batter into the prepared baking pan and spread into the corners with a spatula. Bake for 25 minutes, or until the top is shiny and the sides are just beginning to come away from the pan. Let the brownies cool completely.

3. In the bowl of a stand mixer, beat butter and sugar together in a bowl for at least 5 minutes, then gradually add the salted caramel topping and vanilla extract while continuing to mix. Cut and frost brownies as desired once completely cooled.

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