Hello, everyone from Thailand🤗
I love eating brownies, and they were the second type of baked good I ever learned to make. Today, I made chocolate brownies and made them extra special by drizzling them with caramel sauce. So, the recipe is divided into two parts: the brownie part and the caramel part. I made the brownies less sweet because they would get additional sweetness from the caramel.
The brownie has a moist, rich texture that is dense but not dry, with a soft, fudgy chewiness reminiscent of fudge cake. The dark chocolate provides a slight bitterness and a rich, aromatic flavor that perfectly balances the sweetness of the sugar. The fragrance of vanilla enhances the chocolate aroma, making it even more prominent.
The caramel sauce not only adds moisture but also provides a sweet, buttery flavor with an enticing aroma from the whipping cream and butter. The sauce has a smooth, velvety texture that glides effortlessly, and when combined with the brownie, it creates a soft, melt-in-your-mouth sensation.
Here are the steps. 👇
Melt the butter and dark chocolate in the microwave or using a double boiler. Stir until combined.
Add the granulated sugar and mix. At this point, it might look a little separated, but that's okay.
Add the eggs, vanilla extract, and salt, then mix well until combined.
Sift in the all-purpose flour and cocoa powder. Gently fold the mixture until it becomes a smooth, uniform batter.
Pour the batter into a baking pan lined with parchment paper.
Bake at 170°C (340°F) for about 25 minutes (Be careful not to overbake, or it will become dry).
Let it cool completely before adding the caramel sauce.
Prepare a pot. Add the granulated sugar and water. Place it on the stove over low heat. Do not stir. Wait until the sugar dissolves and turns a golden color.
Reduce the heat to low. Add the butter and stir quickly until it is completely melted.
Gradually pour in the whipping cream a little at a time, stirring constantly until the mixture is smooth.
Turn off the heat. Add the salt and vanilla extract, and stir until well combined.
Let it cool slightly; the caramel sauce will thicken.
Place the completely cooled brownies on a plate. Drizzle the caramel sauce on top. I decorated with sliced almonds and chocolate chip.
When both components are eaten together, you experience the deep sweetness of the brownie and the sweet, creamy richness of the caramel blending perfectly. The slight bitterness from the dark chocolate and cocoa helps cut through the richness and sweetness, while a pinch of salt in the caramel sauce enhances its flavor, making it more fragrant than regular sugar and giving a subtle salty note that balances the sweetness, allowing you to enjoy it without feeling overwhelmed.
I added sliced almonds for a crunchy texture and nutty aroma, which contrasts with the softness of the brownie. The chocolate chips enhance the cocoa fragrance and bitter notes, making the brownie more complex and satisfying.
This caramel-drizzled brownie is a harmonious blend of the moist richness of the brownie, the smooth sweetness of the caramel, and the crunchy texture of the almonds. In a single bite, you experience a variety of flavors and textures sweet, rich, buttery, crunchy, and salty, that truly make you feel delighted and fully satisfied with this dessert.
Thanks for stopping by and see you soon🤗
