So, I must confess. This is the second time I have made these in the last two weeks. I made them the first time to try out the recipe, and was extremely pleased. The only thing I didn’t love was how soft and slightly mushy the bottom layer of brownie was after baking.
You have to realize, these brownies have fresh blackberries in them, and sandwich a layer of homemade salted caramel. Now, maybe it was the caramel, and maybe it was the blackberries, but I wanted to attempt them again. I wanted to be able to get a fantastic picture with the caramel possibly oozing out of the cut side, with the jewel-bright pop of purple from the blackberries.
The first ones still tasted delicious… But we had to eat them with a fork. Not for a brownie! So I tried something a bit different. Because it was the bottom layer that caused all the confusion, I baked the bottom layer separately for a few minutes before adding the layer of salted caramel and top layer of brownie batter. I reflected these changes in the recipe below as well.
I initially found the recipe herehttp://food-mouth.com/2014/02/27/salted-caramel-blackberry-brownies/, and I am so glad I did.
P.S. My computer is currently living at Best Buy to see if they can fix it. I am doing this entire post on my phone, so I apologize for any formatting or links that do not work. I will be revamping any posts done on my phone as soon as I get access to a computer!
Yield: 1 8-inch pan of brownies, 16-24 servings, depending on cut size
1/2 c. butter
1/2 c. sugar
3/4 c. brown sugar
3/4 c. cocoa powder
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
3/4 c. flour
6 oz. fresh blackberries
3/4 c. salted caramel sauce (store bought or homemade)
Preheat oven to 350 degrees. Line an 8 inch square pan with parchment paper.
In a large mixing bowl, melt the butter in the microwave. Add the white and brown sugar and cocoa powder, and mix until smooth.
Add the eggs and vanilla, and combine until smooth again. Add in the baking powder, salt and flour, combine again, and with a spatula, fold in the blackberries.
Pour half of the brownie batter into the lined pan. Bake for about 10-12 minutes, then remove from oven.
Drizzle the salted caramel sauce over the brownie batter, then top with the other half of batter. Bake 20-30 minutes, until a tester toothpick inserted in the center of the brownies comes out clean.
Remove from oven, and let cool. Slice and serve!