When it comes to desserts, I am always trying to up the anti. Rice Krispies aren’t complete until they are doused in sprinkles and every quick bread needs dozens of add ins and some sort of glaze. Maybe one day I’ll be a purest but for now I want each dessert to be more extravagant than the last. Besides, plain chocolate chip cookies are not overly interesting to photograph… I want something with layers and textures and variety. Mission accomplished with these brownies. Find the recipe here.
Recently I really broke out of the mold and made something completely different: brownies… stuffed/ swirled/ and topped with more sugar. Hold the phone…. that’s what all my posts are about.
About a month ago I started apprenticing with the home cooking school Just Simply…. Cuisine (you must check out their website and blog here). After helping with a class, by which I mean sampling all of the to-die-for food, the owner, Chris, gave me a box of flaked salt.
When thinking of what to make with the new ingredient my brain immediately jumped to brownies. That just demonstrates what a serious problem it is to have a sweet tooth. When I think of salt, caramel and chocolate still come to mind, is that sick or what?
Either way the brownies turned out delicious. The fleck salt not only added contrasting flavor but contrasting texture with the large crystals. The verdict: flecked salt > normal salt, every day of the week.
The recipe is made up of all of my favorite repeat offenders. Brownies from Amateur Gourmet and the easiest caramel from Pioneer Woman.