Friday Night Fix: Salted Caramel Blackberry Brownies

Is it OK that I'm blowing off a happy hour invite to stay home and bake and rock out to Rihanna? I hope so. Here's a yummy way to enjoy those last few, delicious and in-season blackberries.



Salted Caramel Blackberry Brownies

For the Brownies:
1/2 C Butter
1/2 C Granulated Sugar

3/4 C Dark Brown Sugar
3/4 C Extra Dark Cocoa Powder
2 Eggs
1 tsp Vanilla
1 tsp Baking Powder
1/4 tsp Salt
3/4 cup All-Purpose Flour
6 oz. of Blackberries
3/4 cup Caramel Sauce (see recipe below)

Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper.

Place butter, sugars, and cocoa powder in a heat-proof bowl and microwave until butter is melted. Stir until smooth. Add eggs and vanilla, incorporating until smooth. Stir in baking powder, salt, and flour fully. Add blackberries to brownie mixture and carefully fold in. Pour half of the brownie batter into the prepared pan. Spoon caramel over the top in an even layer. Spread remaining brownie batter on top.

Bake 25-30 minutes until a tester comes out clean.

Let cool in pan completely before removing. Enjoy.

For the Caramel Filling:

Place sugar in a medium saucepan, and whisk over medium-high heat until all the sugar melts. While the sugar continues to cook, stir it occasionally. Let it reach a red-brown color (you should be able to smell it at this point). Add butter and combine until it has completely melted. Remove pan from heat and pour cream into caramel, mixing until smooth and incorporated. Add salt and mix again. Let cool.