Chocolate Desserts

Salted Maple Caramel Brownies

I’m going to start off this post by informing you that I do not like caramel or football. So it might seem weird that I made caramel brownies in the shape of footballs for the Super Bowl. Let’s address the football first, shall we? I am not a fan of football, but I am a big fan of any event where I get to stuff my face and make cute desserts so I am always on board with a Super Bowl party. As for the caramel, anyone who knows anything about Canadians knows that if you add maple syrup to anything, it magically becomes delicious. I’m basically Will Ferrell from Elf, if he was a 27-year old woman with an addiction to baking and Harry Potter.

It’s pretty much impossible to mess up a brownie. Even the box mixes are delicious so I was pretty confidant in putting together this recipe that you can only improve on a regular brownie recipe if you start messing with it and adding more stuff. That’s why I made caramel sauce and then threw in some maple syrup. Then I decided to toss in some chocolate chips, and top them with a little bit of buttercream, just for good measure. These turned out gooey and perfect. I had to freehand the football shapes because I don’t have a cookie cutter for that so some of them do not resemble footballs at all, but I think they ended up pretty darn cute. I also have a lot of scraps leftover after cutting out the footballs so now I just have a bag of brownie scraps that I’ll probably stuff into my purse so I can sneak bites when I am out and about.

Salted Maple Caramel Brownies
Maple Caramel Sauce:
1/2 cup butter
3/4 cup brown sugar
1/2 cup heavy cream
1/4 cup maple syrup (use the real stuff)
1/2 teaspoon sea salt

Brownies:
1 1/2 cups sugar
3 eggs
1 cup butter
1 teaspoon vanilla extract
2 Tablespoons vanilla almond milk
1 teaspoon salt
1 1/4 cups cocoa powder
1 1/2 cups flour
3/4 cup semisweet chocolate chips

To make the caramel sauce:

Melt the butter in a small saucepan over medium heat.

Add the brown sugar, stirring until combined.

Slowly pour in the heavy cream. Cook over medium heat, stirring constantly, until the mixture is boiling.

Continue to boil for 3 to 5 minutes or until mixture is thick enough to coat the back of a spoon.

Remove from heat. Add the maple syrup and salt and stir to combine. Set aside while you make the brownie batter.

To make the brownies:

Preheat oven to 350 degrees F. and line a 9 x 13 baking dish with parchment paper.

Melt the butter in the microwave.

Mix together the melted butter, sugar, eggs, vanilla extract and almond milk until combined.

Add the salt, cocoa powder and flour and mix until just combined.

Fold in the chocolate chips.

Add about half of the mixture to the parchment-lined baking pan and spread out evenly.

Top with 1 cup of the maple caramel sauce and spread in an even layer (you can keep the leftover caramel sauce to serve on top of the brownies or have with ice cream). Sprinkle with a little bit of extra sea salt.

Top with the rest of the brownie batter. It is easier to spread if you add it in dollops all around the dish on top of the caramel layer. Spread out evenly with a spatula.

Bake at 350 degrees F. for 35 – 40 minutes or until a toothpick comes out clean. Let brownies cool for about an hour before serving.


Salted Maple Caramel Brownies
Total time: 
Serves: 12
 
Ingredients
  • Maple Caramel Sauce:
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ cup heavy cream
  • ¼ cup maple syrup (use the real stuff)
  • ½ teaspoon sea salt
  • Brownies:
  • 1½ cups sugar
  • 3 eggs
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 Tablespoons vanilla almond milk
  • 1 teaspoon salt
  • 1¼ cups cocoa powder
  • 1½ cups flour
  • ¾ cup semisweet chocolate chips
Instructions
  1. To make the caramel sauce:
  2. Melt the butter in a small saucepan over medium heat.
  3. Add the brown sugar, stirring until combined.
  4. Slowly pour in the heavy cream. Cook over medium heat, stirring constantly, until the mixture is boiling.
  5. Continue to boil for 3 to 5 minutes or until mixture is thick enough to coat the back of a spoon.
  6. Remove from heat. Add the maple syrup and salt and stir to combine. Set aside while you make the brownie batter.
  7. To make the brownies:
  8. Preheat oven to 350 degrees F. and line a 9 x 13 baking dish with parchment paper.
  9. Melt the butter in the microwave.
  10. Mix together the melted butter, sugar, eggs, vanilla extract and almond milk until combined.
  11. Add the salt, cocoa powder and flour and mix until just combined.
  12. Fold in the chocolate chips.
  13. Add about half of the mixture to the parchment-lined baking pan and spread out evenly.
  14. Top with 1 cup of the maple caramel sauce and spread in an even layer (you can keep the leftover caramel sauce to serve on top of the brownies or have with ice cream). Sprinkle with a little bit of extra sea salt.
  15. Top with the rest of the brownie batter. It is easier to spread if you add it in dollops all around the dish on top of the caramel layer. Spread out evenly with a spatula.
  16. Bake at 350 degrees F. for 35 - 40 minutes or until a toothpick comes out clean.

 

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