Yummy, delicious brownies. You are my favorite species of dessert. I tried to make you fancy with a beer caramel sauce but my rudimentary caramel-making skills insulted you with a thin, strange, definitely burnt caramel sauce. Oh well, I was doing my best and hope I didn't insult you. You are very pretty and tasty without the caramel sauce and I won't do that again... or at least not until my skills improve.
Adapted from Slow Like Honey
● 1 cup 70% bittersweet chocolate, coarsely chopped
● 6 tbsp. unsalted butter, cut into several pieces
● 3 large eggs
● 1 cup sugar
● Scant 1/4 teaspoon salt
● 1 tsp. pure vanilla extract
● 1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour
Position a rack in the lower third of the oven and preheat to 350˚F. Line bottom and sides of 8-inch square baking pan with foil.
Place chocolate and butter in heatproof bowl and set in wide skillet of almost-simmering water. Stir frequently until mixture is melted and smooth and quite warm. Remove from the pan and set aside.
In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.
Scrape the batter into the lined pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
Invert the brownies on rack and peel off the foil. Turn right side up on cutting board and cut into sixteen 2-inch squares.
With caramel sauce
Pinch of salt
1 cup heavy cream
1 tsp vanilla extract
Bring beer to a boil over medium heat and reduce to about ½ cup (takes about 15
Add light brown sugar, butter, and salt to the beer reduction and cook 8-10
minutes until mixture is thick and bubbling. Slowly add heavy cream (may
sputter so be careful). Stir to incorporate cream, then add vanilla extract.
Bring back to a boil, then reduce the heat to slowly bring the caramel to a
simmer and then cook 6-8 minutes longer until the sauce thickens up.