Spring is almost here, I can feel it! The other morning I saw some trees that had buds on them (they were covered in snow but that is okay). Today I made a personal Instagram account so I can post non-food related photos somewhere and it was oddly freeing. Although it's adding a 5th account to the drop down of accounts I work on (some from work), it was kind of nice just to be able to post a picture without pondering which photo to post, how to edit it, and where it fits in my feed, etc. My food photos are giving me a lot of anxiety lately so I think that this is a good way to pull back a little bit and be more spontaneous!
Last night I was out late past my bedtime at the Lorde concert and it was amazing! She played so many songs I forgot about and I was listening to them again all day. This weekend we're dog-sitting (yay) and I'm doing another run because I'm training for a 10k. The thought of doing that is slightly nerve-wracking and I'm terrified I won't be able to finish or well get a massive cramp and will need to walk. I'm hoping that adrenaline just kicks in though. That is all for now, I hope everyone has a good weekend!
Preheat oven to 350°. Coat an 9x9 inch baking pan with nonstick spray and line with parchment paper. Place butter, unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
Meanwhile, whisk flour, espresso powder, kosher salt, and 1 tablespoon cocoa powder in another medium bowl; set aside.
Using an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture, then dry ingredients, just until combined. Fold in chocolate chips. Scrape batter into prepared pan and smooth top. Swirl in salted caramel sauce (recipe below) with a toothpick.
Bake brownies until a tester inserted into the center comes out clean, about 20-25 minutes. Transfer pan to a wire rack; let brownies cool in pan. Frost and cut brownies into 16 squares.
- Nonstick vegetable oil spray
- 1 tablespoon natural unsweetened cocoa powder plus more for pan
- 1/2 cup unsalted butter, cut into 1/2-inch pieces
- 3 ounces unsweetened chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 2/3 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup bittersweet chocolate chips
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
For the Salted Caramel
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¾ teaspoon kosher salt, or to taste
In a medium bowl, beat all ingredients together until stiff peaks form.
For the Frosting
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 3 tablespoons cocoa powder
- 1/4 teaspoon kosher salt