Salted Caramel Pecan Brownies

Oh, howdy friends.

Yep, I'm back after a long and unexplained absence. I won't go into detail but, long story short long... there has been a lot of change going on and I needed some time to... adjust. Those of you who know me in real life already know that a certain boy has taken a great job opportunity in Seattle, WA. Hooray for jobs! But also... boo! Seeing as I don't live in Seattle, and my going with him was not an option, that left me here all alone.

  

 

Yes, I'm a big girl. And yep, I can look after myself. But darn, this long distance thing is tough. And we're only four hours apart, I can't imagine if it were any further! But if were being real? My crazy girl brain needed some space to get used to the idea. And that meant that this little blog slipped off the priority list. That makes me sad. You know what doesn't make me sad? How many people KEPT ON READING IT! I checked in the other day and saw that tons of you are still dropping by to take a look at things I've made and ... wow. Just wow. This gives me so much motivation to keep on blogging, so thank you!

Anyways...  I've found at least one major upside to having a second residence in the US of A. And that is Trader Joes, of course! Oh dear, do I ever love that place. Why oh why dont we have any in Canada? If you have never been, let this be a warning: Your first experience may be an overwhelming one. You will dart around the store like a crazy person. You will throw anything and everything into your cart. You may get whiplash looking from isle to isle. Afterwards, you will gorge yourself on cookies and chocolate-covered-everything and you will feel sick.

Just me? Oh.

One thing I picked up on the last trip were these crazy little Fleur De Sel Caramels. I am a goner for anything sweet and salty, and I knew from the moment I bought them that these were destined to be combined with chocolate and baked into something delicious. Brownies to the rescue! I mixed toasted pecans into brownie batter, dotted the top with the little caramels, baked them up and sprinkled with sea salt. BAM! Ooey gooey salty sweet brownies. Dig in!

  

Salted Caramel and Pecan Brownies

Adapted from S'mores Brownies from the Joy the Baker Cookbook.

These are moist cakey brownies, studded with pecans and melted caramel centres. If you can't get your hands on the TJ's caramels, any soft candy should do really. Or you could try marbling the top with a liquid caramel sauce. Enjoy!

Ingredients

1 cup unsalted butter

6 ounces unsweetened baking chocolate, chopped

1 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon instant espresso or coffee powder

1 1/4 cups brown sugar

1 cup granulated sugar

5 large eggs

2 teaspoons vanilla extract

1 cup toasted pecan halves, chopped

12 Trader Joes Fleur De Sel Caramels, or similar candy

1 tablespoon fleur de sel or course sea salt

1 tablespoon granulated sugar

1. Preheat oven to 350. Butter a 9X13 pan. I did not line my pan with parchment, but I think I would do this next time, to prevent sticking. Set a heatproof bowl over a pot of simmering, not boiling, water. Add the chocolate and butter to the bowl, stirring until the mixture is fully melted and smooth. Remove from heat and allow to cool slightly.

2. Whisk together the flour, baking powder, salt, and coffee powder. Set aside.

3. In a large bowl or stand mixer, beat together the eggs, sugar, and vanilla. Gradually add the chocolate mixture to the eggs, taking care not to let them cook. Next, add the dry ingredients 1 cup at a time and mix until well combined. Fold in the chopped pecans. 

4. Pour batter into prepared pan. Unwrap each caramel candy (the most labour intensive step in the recipe, without a doubt), and roll between the palms of your hands to form a ball. Place the 12 caramel balls on top of the brownie batter. 

5. Bake for 30-40 minutes, or until a skewer or cake tester comes out almost clean. In a small dish, combine 1 tablespoon fleur de sel with 1 tablespoon sugar. Use fingers to sprinkle as much as desired across the top of the finished brownies. 

These are best enjoyed warm from the oven, or zapped in the microwave just long enough to melt the caramel. They would also be RIDICULOUS with a scoop of vanilla ice cream. Oh man, why didn't I think of that when I still had some?!

I know that today is a big day for all the American readers out there. And although our Thanksgiving came and went last month, I will be attending an American's-in-Canada-Friends-Giving this weekend. I will be whipping up the pumpkin cream pie from last year, because the boyfriend loves it so, plus a savoury dish I'll hopefully share on here soon. Happy Thanksgiving!

And here is a rainbow. Because today, I'm thankful for rainbows.



Blueberry Bars

August blueberries are my absolute favourite. I buy an extra pint at the market because I know I am going to devour the better part of one as soon as I get home. And I need the second one to put in oatmeal, pancakes and yummy desserts like these. The last batch I brought home, I picked the biggest one of the bunch and squealed with excitement, “This one’s as big as my thumb!”  It’s the little things, right?

This recipe is so good and SO easy. The sweet, juicy berry filling is sandwiched between the most perfectly buttery, crumbly, ever-so-slightly crunchy crust. And it really does come together in a flash. It’s a cookie version of blueberry pie, minus all the effort of making and rolling out dough. These are great for summer barbecues and potlucks, but I think they would make a wonderful back-to-school snack as well. Now, get yourself to the store and take advantage of all those 2/$4 baskets of delicious-end-of-summer-goodness. And then make these. Just do it.

Blueberry Bars

Adapted from Smitten Kitchen

The only change I made to Deb’s recipe was one of necessity. It turned out I was out of lemon, so I swapped it for limes which I had on hand. I actually liked the extra tang they brought, but you can stick to the lemon if you’d like. They will be absolutely delicious either way. As Deb mentions, these are easier to cut and eat once they have chilled completely. And we all agreed that they taste best eaten straight from the fridge - possibly at midnight, in your robe, Nigella Lawson style - or maybe that’s just me?

Ingredients

For the dough:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest of two limes (or one lemon)

For the filling:

4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Juice of two small limes (or one lemon)

1. Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.