AuthorHeather WallaceCategorybrOwines & barsDifficultyBeginnerAre you a fudgy brownie or a cakey brownie fan?
The very first brownie was created in Chicago in 1893 for a Columbian Exposition at the Palmer House Hotel. The chefs were asked to create a dessert that would easily be transported in boxed lunches. They were topped with walnuts and an apricot glaze, and were...drumroll please...fudgy!
I like both fudgy and cakey brownies equally.
These brownies are not only fudgy, but they are also spicy and stuffed with Ghirardelli Dark Chocolate Sea Salt Caramel Squares that ooze out of the middle.
OMG...are you drooling?
Preheat oven to 350°.
Line a 9x13" metal baking pan with 2 criss-cross pieces of foil, draping over the edges of the pan.
Lightly grease the pan.
In a medium-size saucepan melt 3 sticks of unsalted butter over medium heat stirring with a rubber spatula.
Continue to simmer until butter stops popping and is silent. Butter will be a golden yellow color.
Remove from heat and add 4 ounces of bittersweet chocolate, stir until combined and melted.
In a large bowl sift together 1 cup of all-purpose flour and 1 1/3 cup of unsweetened dark chocolate cocoa powder, 1 tablespoon ground cinnamon, 1/4 teaspoon of ancho chili powder, 1/4 teaspoon of cayenne pepper, and 1 3/4 teaspoon kosher salt.
Set aside.
In the bowl of a stand mixer combine 2 cups plus 2 tablespoons of sugar, 1/4 cup brown sugar, 6 eggs, and 1 tablespoon of vanilla extract.
Whip on medium-high for about 5 Minutes until fluffy.
Pour in the butter/chocolate mixture and mix well.
Add flour mixture and continue to whip until combined.
Pour half of the batter into the pan and place Ghirardelli Dark Chocolate Sea Salt Caramel Squares in a single layer on top of batter.
Cover the chocolate squares with the remaining batter and sprinkle with flaky sea salt.
Bake for 25 Minutes to 30 Minutes.
Cool to room temperature.
Pulling the foil, lift the brownies from pan and cut into squares.
If you really want to indulge, you can cut them into 12 squares, or for a more waist-friendly size, cut them into 24 squares.
Store in an airtight container with parchment paper between each layer.
Ingredients
Directions
Preheat oven to 350°.
Line a 9x13" metal baking pan with 2 criss-cross pieces of foil, draping over the edges of the pan.
Lightly grease the pan.
In a medium-size saucepan melt 3 sticks of unsalted butter over medium heat stirring with a rubber spatula.
Continue to simmer until butter stops popping and is silent. Butter will be a golden yellow color.
Remove from heat and add 4 ounces of bittersweet chocolate, stir until combined and melted.
In a large bowl sift together 1 cup of all-purpose flour and 1 1/3 cup of unsweetened dark chocolate cocoa powder, 1 tablespoon ground cinnamon, 1/4 teaspoon of ancho chili powder, 1/4 teaspoon of cayenne pepper, and 1 3/4 teaspoon kosher salt.
Set aside.
In the bowl of a stand mixer combine 2 cups plus 2 tablespoons of sugar, 1/4 cup brown sugar, 6 eggs, and 1 tablespoon of vanilla extract.
Whip on medium-high for about 5 Minutes until fluffy.
Pour in the butter/chocolate mixture and mix well.
Add flour mixture and continue to whip until combined.
Pour half of the batter into the pan and place Ghirardelli Dark Chocolate Sea Salt Caramel Squares in a single layer on top of batter.
Cover the chocolate squares with the remaining batter and sprinkle with flaky sea salt.
Bake for 25 Minutes to 30 Minutes.
Cool to room temperature.
Pulling the foil, lift the brownies from pan and cut into squares.
If you really want to indulge, you can cut them into 12 squares, or for a more waist-friendly size, cut them into 24 squares.
Store in an airtight container with parchment paper between each layer.