Double Chocolate Brownies with Salted Caramel Icing in a JarKelsey Banfield
If we can bake cake, cupcakes, and cheesecakes in jars why not add brownies to the mix! Baking these was simple, this brownie batter can easily be divided up between jam jars and baked on a sheet pan instead of in a regular brownie pan. I used my favorite brownie recipe and added chocolate chunks to give them an extra decadent chocolate flavor. To offset the rich chocolate I whipped up a creamy salted caramel icing and dolloped it on top of the brownies. They are so yummy my husband even screwed a lid on one of the jars and took it to work for an afternoon snack!
Double Chocolate Brownies with Salted Caramel Icing
2 sticks unsalted butter, melted
6 ounces bittersweet chocolate, finely chopped
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 ¼ cup all-purpose flour
1 cup semisweet chocolate chunks
For the frosting: (Adapted from Chow.com)
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1 teaspoon kosher salt
1 cup powdered sugar
1. Preheat the oven to 350.
2. Melt butter and chocolate together. I use the microwave, heating it in short intervals so the butter doesn’t explode. Mix together until fully combined. Cool slightly.
3. Beat together eggs, vanilla, sugar and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined.
4. Finally, add flour, baking powder, salt and chocolate chunks to the chocolate mixture and mix until the batter is totally incorporated. Remember to scrape down the sides of the bowl and the bottom of the bowl to make sure it all comes together.
5. Pour batter into butter 6 5 ounces jam jars. Bake the jars on a cookie sheet for 20 to 25 minutes or until the tops are cooled and spring back when touched. Allow the brownies to cool completely before frosting.
6. To make the frosting: In a small saucepan combine the sugar and water. Bring it to a boil and cook it, without stirring until it turns a dark amber. About 7 minutes. Once it darkens turn off the heat and remove the pan from the stovetop.
2. Stir in the heavy cream and vanilla very carefully, stirring well even as it bubbles. Then allow it to cool.
3. While the caramel is cooling beat the butter and salt until smooth and creamy. Then add the confectioners’ sugar and beat until well incorporated. Turn off the mixer and pour in the caramel and beat everything until it is light and fluffy.