Serves: 9 brownies in a brownie pan or 1 8×8 pan.
When the whole salted caramel thing really exploded in the world of baking I was in heaven. However, there is one problem with this. I really hate making caramel.
So, in the interests of cheating, I decided to swap out the plain old white-granulated-sugar and replace it with some delicious brown sugar. Brown sugar can back-fire easily… it can make things overly chewy and hard if over-baked. However, that didn’t happen here. The slight chew was pleasant and the outside of the brownies were crispy and delicious. The brown sugar added a slightly caramelized flavor and I increased the salt to get the desired effect. When I want chocolate I make brownies. When I want brownies in a hurry I make them with cocoa powder instead of chocolate. Don’t be afraid, I promise cocoa brownies are in now way inferior.
I used a special brownie pan that I have had kicking around, just waiting for an experiment like this. This particular one is Pampered Chef but I have seen similar pans from other culinary companies. I like it because the center of the brownies cooked through before the edges got too hard. Also the edges were lovely and crispy (like muffin tops).
You Will Need
- 10 tbsp butter
- 3/4 cup plus 2 tbsp cocoa powder
- 1 1/4 cup brown sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp of your best vanilla
- 1/2 cup flour
- 1 cup walnuts, toasted and chopped
Make The Brownies
Preheat oven to 325f. If using a brownie pan, lightly grease. If using am 8×8 pan, line with parchment paper and spray with cooking spray.
In a medium sauce pan, melt the butter. Add the cocoa, brown sugar, and salt. As soon as it’s melted and blended, take it off the heat. It will be granular, but don’t worry – it will be lovely in the end.
When it’s still warm, but not hot (body temp is what you’re going for), add the vanilla and stir. Add the eggs one at a time and stir until well blended. Then add the flour and mix well. Add the chopped walnuts and mix. Pour the batter into the prepared pan and place in the oven. Cook for 25-30 min until a skewer put into the middle comes out almost clean. If using a special brownie pan, remove immediately from pan by inverting onto a cooling rack. If using a square pan, allow to cool and remove from pan before cutting.