My Recent Love Affair

There are few things in life that send my heart into cardiac arrest and leave me literally drooling to the point of absolute t-shirt saturation: Jude Law, Organic Valley whole milk, 65° weather and in April I encountered the love of my life at a small shop in Seattle and added it to the list, Fran’s Gray and Smoked Salt Caramels.

It is only fair that l tell you the simplified version of how I discovered these to give you a little background. I found a great deal on Seattle’s Chocolate Indulgence Tour and invited a couple good friends to accompany me. We took a walking tour of downtown Seattle and were treated to 17 different chocolate confections.

Decadent chocolate truffles and President Obama’s favorite caramels, mini chocolate bomb cupcakes (amazing), chocolate enrobed brownies, Tom Douglas's famous Triple Coconut Cream Pie, gourmet popcorn, cheesecake from The Confectional, featured on TLC's "Best Food Ever", Colombian drinking chocolate (unbelievably strong), a hand-crafted chocolate cocktail, (I passed), gelato and sorbet, and chocolate truffle cookies. It was SO delightful!

At the Confectional home of the most amazing raspberry cheesecake and where their slogan is

"Forgive me chocolate for I have sinned. I have not yet had my daily confection."

The ridiculous, aforementioned, Mini-Choco Bomb!

These tasted like they have a ball of pure butter in the middle. Oh....my.....gosh!

Enrobed Brownies at The Chocolate Box

Tom Douglas' famous Triple Coconut Cream Pie at Dahlia Bakery

This picture is at Fran's (just look at all those luxurious chocolates) and I am pointing to the chocolate stain on my white shirt from the chocolate gelato I had just finished at the previous location. Yes, I am a slob.

But at Fran's we were treated to the Gray Salt Caramels and I have dreamed about them every night since. Recently, for my birthday, my good friend Melain bought me a whole box of the smoked salt caramels and a Doberman just to guard it at night. They are that good people!! (And I hope that because they are President Obama’s favorite, you won’t let that keep you from trying them.)

Caution: these little packages from heaven will cause your brain to explode. I like to bite them perfectly in half right at the salt line so I get salt in both bites. They are unlike any other caramel I have had. Subtle smoke flavors, a rich but not overpowering saltiness and the whole thing just kind of fills your mouth with flavor. Dang it...now my t-shirt is wet.

Now, for the past 3 months, I decided to dedicate my life to creating every possible variation of this decadent sweet treat. Salted Caramel Brownies, Salted Caramel Ice Cream (did not love), Salted Caramel Cupcakes, Salted Caramel Hot Chocolate (low in calories & no fat); this list is continually in motion.

I first saw a caramel brownie recipe (pictured above) on Pioneer Woman and after trying, was so disappointed with it's gelatinous caramel topping that I made it a point to create the most amazing caramel brownie.

I will spare you the journey, but I have done it! I have come up with the most amazing salty, chewy, fudgey, brownie you have ever tasted.

You're Welcome!!

1 box of your favorite brownie mix (I am a big fan of Pillsbury’s basic brownie, nothing special. It tends to be the most chewy and simplified. Yes, I cheated by using a mix but I tend to love box brownies over homemade most days.)

Go ahead and mix up your brownie mix and pour half of the batter in a greased 9X13 pan. Set pan and other half of mix aside. Preheat oven to 350 degrees. Then start cooking the caramel:

Caramel:

1 cup butter

2 cups brown sugar

1 cup light corn syrup

1/4 cup water

1 can sweetened condensed milk

2 tsps vanilla extract

Sea Salt (maybe a tsp or so)

In a heavy saucepan, melt butter over medium heat. Add brown sugar, corn syrup and water. Cook until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball stage). Remove from heat and add vanilla. Immediately pour half of the caramel over the pan of batter. Top caramel with other half of brownie batter, do not stir. Sprinkle a good quality, course sea salt on the top. (Look at the picture above to see amount to use.)

Bake according to the package directions which is about 21-25 minutes. Let cool in the fridge for a few hours if not overnight. They really are much much better when they are completely cool and chewy, not warm and gooey.

As far as the extra caramel? Pour into its own 9X9 pan, let cool and cut into pieces for dipping in chocolate or eating plain.