A little under a week ago I mentioned that I was doing a whole slew of baking for the latest CAFP fundraiser at my school. Well, that was on Friday, and out of everything we brought in to sell, three things went like wildfire: Christie (our president's) walnut and raisin baklava, my Oatmeal Brownie Truffle Balls (I'll share soon, I promise!) and these beauties:
See that ooey, gooey "eye" of caramel peeking out from the rich, fudgy goodness that is a dark chocolate brownie? Well, that is pretty much all that remains as a homage to the original recipe I used. You see, I made these not from a brownie recipe, but from one of the best blondie recipes I've ever seen! I found it over at Smitten Kitchen (even before my blogging days), and having made it verbatim once I was more than willing to give it a go as it's darker sibling. Out came the cocoa powder, as well as canola oil for the butter and some barley flour for nutrition and flavour. I had some leftover caramel squares from the last bake sale's apples, so I tossed those in too to mark each portion. They sunk in slightly and turned the pan into a minefield of gold nuggets!
I intentionally underbaked these slightly, just to add to the "goo" factor. I wasn't disappointed, either: even after having the pan in the fridge for a full day, they still stuck to the knife and (as you can see in the photo) were just on the dry side of molten! It's no wonder they sold as they did, and if I could have eaten one of these babies, they would have ALL been mine!
Caramel - Fudge Brownies
1/3 cup + 1 tbsp canola oil
3/4 cup brown sugar
1 tbsp vanilla
1/3 cup cocoa powder
1/3 cup flour
1/4 cup barley flour
8 vanilla chewy caramel candies, cut in half horizontally
- Preheat oven to 350°F, lightly grease a 9" pan.
- Mix oil and sugar until smooth.
- Add egg and vanilla, beating well.
- Sift in cocoa powder, followed by salt and flours.
- Pour into prepared pan.
- Place one half-caramel square on each sixteenth of the batter in the pan (4x4).
- Bake 25 minutes.
- Chill completely before cutting and serving.
Total Fat: 5.9 g
Cholesterol: 13.6 mg
Sodium: 20.9 mg
Total Carbs: 18.1 g
Dietary Fiber: 1.0 g
Protein: 1.4 g