It’s Wednesday! Not Wordless… no Work-in-Progress… but still keeping it brief. You’ll see that not only this post will be brief (especially for me!) but your road to these fool-everyone gourmet brownies is short…
Get ready for Triple Chocolate Salt & Caramel Brownies!
Gather up the essential ingredients — they are easy to keep on hand: black salt (a scant 1/2 tsp), white chocolate (1 oz), and a Cadbury Carmello bar (4 oz size).
Start with your favorite brownie batter in an 8″x8″ pan — your shortcuts here can be kept secret ;)
Add one Cadbury Carmello bar, cut into squares and arranged in 4 rows of 4 each. Two extra squares for the baker, yay!
Cover them over a bit with some batter, but resist the urge to push them down.
Bake, then cool for 10 minutes.
Carefully melt 1 square (1 oz) REAL white chocolate in a disposable bag. I will never know if you use a white chocolate substitute, so if that’s what you prefer or have on hand, it will do! ;)
Drizzle white chocolate over mostly-cooled brownies; immediately sprinkle grains of black salt over. The warmth remaining in the brownies will keep the white chocolate soft enough, long enough, for the grains to stick.
This particular salt is Hiwa Kai Black Lava Sea Salt from Hawaii. Isn’t it striking??
One of the shortcuts is being able to toss that white chocolate melting/drizzling bag in the garbage as soon as you are done :)
Cut into 16 squares, each about 2″x2″ and each should have a caramel bit inside!
And there you have Triple Chocolate Black Salted Caramel Brownies. If the title doesn’t wow ’em, the taste will!
Edited in: Store in an airtight container for a day — the salt gets dampened by the brownies and the flavor really blooms! They look just the same, but the salt experience is far better!
Done! Brief enough? Enjoy!
Gail
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