Daytime Kitchen: Dark Chocolate Brownies and Caramel Sauce

Melissa Keister visits Daytime to make dark chocolate brownies and caramel sauce

ROANOKE – Melissa Keister from Ladels and Linens joins Natalie and Brittany in the kitchen to make dark chocolate brownies with caramel sauce.

Here's the recipe:


 

Dark Chocolate Brownies

 

·        1 cup Butter

·        5 ounces, weight Unsweetened Chocolate

·        1/4 cup Unsweetened Cocoa Powder

·        2 cups Sugar

·        1 Tablespoon Vanilla

·        3 whole Large Eggs

·        1-1/4 cup Flour

·        3/4 cups Semi-Sweet Chocolate Chips

 

Directions:

Preheat oven to 350 degrees. 

 

In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.

 

Stir in sugar and vanilla until just combined.

 

One at a time, stir in the eggs. 

 

Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. 

 

Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. 

 

Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.)

 


 

Easy Caramel Sauce

1 Cup brown sugar

½ cup butter

ÂĽ cup heavy cream

1 tsp of vanilla

 

Directions:

Bring the brown sugar, butter, and heavy cream to a gentle boil and cook until thickened, about 2 minutes. Remove from the heat and stir in the vanilla.

 

 

Once brownies are cooled, drizzle some caramel over them and sprinkle with the Jacobsen Vanilla Bean Salt!

Â