"The best things in life are unexpected, because there were no expectations." ~ Eli Khamarov
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Two season firsts this week… our grandson's first traveling basketball tournament, and our first snowstorm.We didn't expect so big a snowfall this early, but I confess I love a snowstorm. I also love the first snow of the season because of the black/white contrast before the water freezes.
RECIPE OF THE WEEK
Salted caramel is such a big thing these days, when I found this recipe for dark chocolate brownies with salted caramel frosting I had to give it a try. They are delicious but very rich… really should be bite size.
DARK CHOCOLATE BROWNIES with Salted Caramel Frosting
- 1 1/2 sticks unsalted butter, cubed
- 6 1/2 ounces dark chocolate, broken into pieces
- 3 extra-large eggs
- 1 1/2 cups superfine sugar (heaping)
- 2/3 cup flour (scant)
- 1/2 cup unsweetened cocoa powder (scant)
Preheat oven to 350 degrees F. Line the bottom of an 8" square baking pan with parchment paper. To make the brownies, place the butter cubes and chocolates pieces in a double boiler over simmering water and stir until both have melted, stirring occasionally until until mixed and smooth. Remove top pan and let cool to room temperature.
In a separate bowl, use an electric mixer to beat the eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooled chocolate mixture over the egg0and-sugar mixture, then gently fold all the ingredients together with a spatula. Sift in the flor and cocoa powder and gently combine until the mixture is a sticky, fudgelike consistency. Pour the batter in the prepare baking pan and spread it into the corners iwth a spatula. Bake in the preheated over for about 25 minutes, or until the top is shiny and the sides are just beginning to come away from the pan. Let the brownie cool completely in the pan.
FROSTING
- 1 1/2 sticks salted butter, softened
- 1 3/4 cups confectioner's sugar, sifted
- 3 tablespoons dulce de leche (caramel sauce)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Use an electric mixer to beat the butter and sugar together in a bowl for at least 5 minutes, then gradually ad the dulce de leche, vanilla extract and salt, while continuing to beat. Frost brownies and cut into small, bite-size pieces.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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