I am still baking, a lot, actually… but I am only human and most of my days are consumed with work-related stuff, cupcake orders, and a bit of social life. Anyway, since I have time on my hands and I have nowhere to go, let me go back to blogging.
On today’s agenda: tablea, my favorite kind of chocolate and caramel. This is one of my favorite flavor combinations. It is pure indulgence. Really.
I wanted to make caramel from scratch, but I haven’t had luck lately. A fool-proof recipe, I have learned, is using caramel candies and milk or cream. In the US they use Kraft caramel candies, but those are kind of hard to find or expensive in Manila.
When I went grocery shopping last month, I saw a pack of locally-made caramel sweets for Php 35. Right there and then, I had a euhreka moment, haha. I said, “Why not use this for caramel sauce?” I bought a pack and it’s been stuck in my pantry until today.
Two weeks ago, I watched an episode of Pioneer Woman on Lifestyle Network. Ree was making Knock You Naked Brownies and it was truly mouthwatering. I decided to make them today… but I found out that the recipe calls for boxed cake mix which I don’t have on hand. Better make everything from scratch then. Right? Right.
Enough with my thought bubble. Here’s the recipe!
Tablea Brownies with Chocolate Caramel Filling Inspired by: Pioneer Woman
Adapted from: Smitten Kitchen
20 pcs caramel candies, chopped
1/2 cup all-purpose cream
3 oz tablea, chopped (about 8-10 pieces)
1 stick unsalted butter, cubed
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1/8 tsp salt
2/3 cup all-purpose flour
1/2 cup semi-sweet chocolate, chopped, set aside
Make the Caramel Sauce:
Place chopped caramel candies and cream in a heat-proof bowl. Set on top of bowl of simmering water. Stir frequently until caramel melts and mixture is smooth. Set aside.
Make the Brownies:
Grease an 8x8 pan with butter, line with parchment paper and grease again. Set aside.
Pre-heat oven to 350F.
Place chopped tablea and butter in a heat-proof bowl. Set on top of bowl of simmering water, stirring frequently. Remove from heat until mostly melted. Stiir for a few seconds, let cool for a few minutes.
In a separate mixing bowl, beat together eggs and sugar. Add vanilla and chocolate mixture. Mix until incorporated. Add salt and fold in flour until mixed.
Pour 2/3 of batter into prepared pan. Bake for 20 minutes and remove from oven. Top with chopped chocolate then pour caramel sauce on top. Spread until mostly even. Pour remaining brownie batter on top.
Bake for 20-25 minutes more or until tester comes out clean.
Cool on wire rack before cutting.