Hi! I’m Wendy from The Local Cook, where I blog about eating simply and in season. I’m so excited to be a new contributor to OUR KrAzy kitchen. I’ll be here the 3rd Sunday of every month.
Today I’m going to share with you a recipe that I just found and sampled yesterday at Art of the Table. Art of the Table is a local food specialty shop in West Michigan, and they had some products from Beanilla that they were sampling so, of course I had to go check it out (I never pass up free tastings!).
This is the owner of Beanilla, and I was excited to sample these brownies, which featured vanilla salt! For some reason I’ve been reading a lot about using salt in desserts, and I have to say – it adds a depth of flavor that is amazing. Salty, sweet, now you don’t have to choose!
The Recipe for One Bowl Brownies
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup flour
- 1 cup chopped nuts (optional)
- 1/2 cup caramels (chopped)
- Vanilla sea salt
- Preheat oven to 350F.
- Microwave chocolate and butter in large microwaveable bowl on high for two minutes or until butter is melted.
- Stir until chocolate is completely melted and then stir sugar into chocolate.
- Mix in eggs and vanilla until well blended.
- Stir in flour and nuts.
- Spread in a greased 9×13 pan.
- Bake 30-35 minutes or until toothpick in center comes out with fudgy crumbs.
- Immediately drizzle the pan with the chopped caramels.
- Allow to cool in pan for a bit and then sprinkle with the vanilla sea salt.
Shortcut: Use a boxed brownie mix, and use the sea salt and caramel to add a special touch.
Longcut: Make your own caramel (here’s an excellent tutorial by David Lebovitz) and/or vanilla sea salt (just mix 1/4 C of sea salt with the seeds from one vanilla bean and let it sit at room temperature).