sweet victory

It’s time for Super Bowl and I have to say that, this year, I’m more excited about it than ever. Under my son’s tutelage (thanks Julian), I am actually beginning to approach an understanding of football and it doesn’t hurt that my favorite team, the Giants, is–as my Dad likes to say–going to the big dance. So I’m really looking forward to our annual Super Bowl party. Of course, I’m making a big pot of my densely spiced Texas chili, which I shared here last year. Along with all the fixings, I’ll be serving finger-lickin’ chicken wings, jalapeño corn bread (made in my cast iron skillet, of course), creamy guacamole, and a new addition to the menu: Queso Fundido, a hot cheese dip laced with chilies and tequila. Now how do you cap off an over-the-top meal like that? Just any cake or cookie won’t cut it. So, how about decadently rich chocolate brownies layered with the creamy crunch of nutty caramel? This sweet treat will have ’em swooning long enough to stop screaming at the TV. Oh, and may the best team win…. (Go Big Blue!)

Salted Caramel Nut Brownies

Borrowing a flavor note from my famous Caramel Nut Tart, this recipe twist is a way to elevate everyday brownies to another level. But then, this brownie base is in no way everyday. Deliciously dense with butter and chocolate, they’re rich, super moist, and melt in your mouth. A lusciously chewy caramel, packed with crunchy pecans and walnuts, is layered on top and then crowned with a drizzle of dark chocolate and a sprinkling of sea salt. Sound like heaven? Oh yes, they are.

Begin by making Brownie Base: preheat oven to 325 degrees. Butter a 9 inch square baking pan. Line bottom with parchment paper, press down into the butter, then turn paper buttered side up.

In a double boiler, or metal bowl over a pot of simmering water, melt the chopped bittersweet chocolate and unsalted butter together. Remove from the heat and let cool.

In a medium bowl, sift together flour, baking powder, and salt. 

In a stand mixer, or in a large bowl with a hand mixer, beat the eggs until light and fluffy. Slowly incorporate the light brown sugar and continue beating until mixture thickens. 

Fold the melted chocolate mixture into the beaten eggs, alternating with the dry ingredients, and stir just until combined.

Pour brownie batter into the prepared pan and place in the center of the oven. Bake for about 40 to 45 minutes, until center of the cake is just firm to the touch. A cake tester placed in the center should come out clean. Cool brownie pan completely on a rack.

Make the Caramel Nut Layer: in a heavy 3 quart saucepan over medium heat, melt sugar, corn syrup, water and a pinch of kosher salt, stirring until sugar has dissolved and bring to a boil.

Stop stirring and continue boiling until syrup turns to a golden caramel–watch it closely! Remove the pan from the heat. 

Carefully add the heavy cream and vanilla–the mixture will bubble and steam–and stir to combine.

Stir chopped pecans and walnuts into caramel and quickly pour over brownie base. Put the pan back on rack to cool.

For the garnish: in a double boiler, or a metal bowl over a simmering pot of water, melt the chocolate. Place a ziploc bag in a large glass, folding the edge of the bag over the rim of the glass. Spoon the melted chocolate into the bag and snip off a corner, using a scissor. 

Squeeze the bag to drizzle the chocolate over the brownies and sprinkle immediately with Maldon sea salt. Cover and chill the brownies until the caramel is firm, at least 4 hours.

Using a sharp knife, cut the brownies into 16 squares while still cold. Invert the pan over a cutting board and remove the parchment paper from the bottom, then carefully turn back over. Separate the brownies and allow them to come to room temperature before serving. 

Serve these sumptuous sweets and the room will suddenly (briefly) get very quiet while everyone digs in and enjoys these delectable treats. Ahhhh….