We came here on his back and we caught your eye,
The salty ocean wind made the seagulls cry…
The rocking of this house had me holding on,
And I knew I was safe from there on out…
Of Monsters and Men, “From Finner”
And there’s no conspiracy,
Behind the way two hearts meet…
When love is a two way street.
Kimbra, “Two Way Street”
Somebody misses you when you’re away,
They want to wake up with you every day,
Somebody wants to hear you say…
Ooh, somebody loves you!
Betty Who, “Somebody Loves You”
Anywhere you go, let me go too…
That’s all I ask of you…
Andrew Lloyd Weber, “All I Ask of You”
SALTED CARAMEL BROWNIES
Recipe from Deb over at Smitten Kitchen.
- 105 grams / 1/2 cup granulated sugar
- 55 grams / 4 tablespoons unsalted butter
- 3 tablespoons half and half
- 85 grams / 3 ounces unsweetened chocolate, chopped
- 110 grams / 8 tablespoons unsalted butter
- 210 grams / 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- heaping 1/4 teaspoon flaked sea salt
- 85 grams / 2/3 cup all purpose flour
To make the caramel: Tear out a strip of parchment paper big enough to cover a large dinner plate and thoroughly grease it with butter or oil (this is where we’ll put our caramel to cool).
In a large, dry saucepan melt your sugar over medium high heat, stirring occasionally with a wooden spoon to break up clumps. Once melted, the sugar should be a rich, coppery colour. If it isn’t, continue to heat until it is. Remove from heat and stir in the butter. It won’t incorporate that well, but do the best you can. Dump in the half and half and the salt and mix. Return to medium high heat and simmer until the sugar clumps have re-melted. Continue to cook a few minutes more, until the caramel has turned two shades darker.
Pour the caramel onto the greased parchment on the plate and place in the freezer to chill until firm (anywhere from 20-50 minutes).
To make the brownies: Preheat your oven to 350 degrees F with the rack in the center of the oven. Using two strips of parchment paper, line an 8×8 inch pan and let there be overhang. Well grease the parchment with butter or oil and clip down the overhang with heatproof clips. Set aside.
Place a large, heat proof bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch the water. Melt the chocolate and the butter together until just a few chunks of whole butter and chocolate remain. Remove from the heat and stir continually with a spoon, until everything is smooth and melted. Add in the sugar and whisk. Then add in the eggs, one at a time, whisking well after each addition. Add in the vanilla and salt and whisk again. Using a wooden spoon, stir in the flour until fully incorporated.
Take your caramel and cut into 1-inch squares. If it’s super soft, that’s alright, just pull the pieces apart as best you can. Mix about 2/3 of your caramels into your brownie batter and dump the batter into the baking pan. Sprinkle the remaining caramels on top and place in the oven to bake. Bake for about 25-30 minutes, or until a toothpick inserted near the center comes out clean (try to avoid the caramel when testing for doneness). Place the brownies in the pan on a cooling rack and allow to cool completely. Pull out the brownies using the parchment paper and cut into squares or hearts to serve. Store in an airtight container at room temperature.
Serves 9 very generously