Are YOU a brownies fan like me? I know I've mentioned often I prefer apple desserts to chocolate (what...WHAT?!?). Maybe I should've been specific and said I would take salted caramel brownies over an amazing apple cake. I am confusing even myself. I'm so sorry about that! But there is something about brownies...oh, I do love brownies!
Now these are rich brownies and they are moreish (what is moreish you may be asking?). I figured out what moreish and even what squidgy means back when I posted the Best Ever Raspberry Brownies I found in a British magazine. Squidgy means soft and gooey and I can attest that these are soft but they aren't so gooey. I think you'd have to bake them for 5 minutes less to make them gooey. I like the texture of my brownies to be in between. Not too squidgy, if you know what I mean!
But back to the word moreish. I found out it means here: “This word is used to describe desserts in my house, when a single helping is simply not enough. You need more! It applies to anything – not just desserts!". So there you go. I would definitely describe these as moreish and even more, I'd say they're pretty awesome. But don't ask me. Ask my kids who fought over the slices that broke apart when I baked these. I was attempting to bring the first batch to a dinner party. These are the brownies I've been making for years and I have to make two batches when I bake them. I am always sharing them with someone. And if you are a brownie freak like me, you'll remember to share them with someone special (and sneak a few squares for you...because you deserve it!).
some notes on recipe:
Are you a huge brownie fan? I think there are those that like their brownies cake-like and those that like them softer and squishier (squidgy). I like mine in between. I don't have a microwave oven, so I melt my chocolate with the double broiler method. It's really pretty simple. I happened to have a bag of sea salted caramel chocolates from Ghirardelli hidden somewhere in my fridge (don't we all?), and I used some of those for the chocolate. I also happened to have a dark chocolate bunny from Easter in my fridge, so that got used up as well. You see? Nothing got wasted here! SO easy to put together. Really, the hardest part of this recipe? The cleanup. Yes, cleaning up all that sticky chocolate from your bowl, spoon and every thing else (if your kids are helping you bake them).
Some other brownie recipes I've shared:
Salted Caramel Brownies
Prep Time: 10 minutes
Cook Time: 30-45 minutes (depending what
Ingredients (10 pieces)
- 1 1/2 cups salted caramel chocolate, chopped in small pieces
- 1 1/4 cup salted butter
- 1 1/2 cups light brown sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
Heat oven to 350F. Line a 8 x 12-inch baking tray (I used a 9 x 9-inch) with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.
Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. Sift the flour and cocoa, over melted chocolate mixture and stir until combined well.
With a spatula, scrape out the batter into the prepared baking tray. Bake on the middle middle rack for 30 mins or, if you prefer a firmer texture, for 10 minutes more (I baked mine about 45 minutes in a 9 x 9-inch pan).
Cool before slicing into squares.