roasted strawberry salted caramel brownies

Roasted Strawberry and Salted Caramel Brownies

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roasted strawberry caramel brownies

I actually did another version of this recipe a few months ago, where I pureed fresh strawberries and added it to the salted caramel. They were delicious, but the strawberry flavor wasn’t as prominent as I would have liked it to be. After daydreaming and experimenting a few more times, I think I finally came up with the best version so far – instead of pureeing the strawberries and adding to the salted caramel, I left the strawberries whole and roasted them separately. I also didn’t add them to the caramel, but instead added them directly to the brownie batter so they would hold their shape and be distinguishable in the final product. Roasting the strawberries removes some of the moisture from the fruit so the texture of the brownie doesn’t become watery. It also concentrates the strawberry flavor. Mmmm!

And FYI – they’re effing delicious.

There are many a step in this recipe, but I promise each step is super easy and totally worth it. At its most basic, the steps are:

Roast the strawberries.
Make caramel while strawberries are roasting.
Make brownie batter while caramel chills and strawberries cool down.
Put it all together and bake.

So, let’s start with the strawberries.

roasted strawberry caramel brownies

Roasted strawberries consist of strawberries and sugar. Dassssit! I use vanilla sugar, which is just reg’la old sugar with a vanilla bean inside of the container.
Look…
Vanilla beans are expensive, so when I scrape one clean for another recipe, I like to keep her around a while and let her flavor some of my sugars. Next time you use a vanilla bean, I recommend you do the same! Regular sugar will work just fine for this, by the way.

roasted strawberry salted caramel brownies

Combine strawberries and sugar in a bowl and place on a parchment lined baking sheet. Roast at 350 degrees for 40 minutes.

 

roasted strawberry salted caramel brownies

Voila magic! At this point your entire house smells like the most delicious strawberry jam ever. Try not to eat them all… you can eat a couple though, this is plenty for this recipe.

While the strawberries are roasting, start on the salted caramel:

roasted strawberry salted caramel brownies

Sugar, cream, butter and salt is all you need.

roasted strawberry salted caramel brownies

Can we take a second to talk about this cute little salt pot I got while I was in New Orleans last week? I love it. It makes salt exciting again lol

roasted strawberry salted caramel brownies

Place the sugar in a saucepan over medium-high heat and begin to melt it.

 

roasted strawberry salted caramel brownies

Once the sugar turns a copper color, remove from heat and add in the butter. Not all of the butter will incorporate and it will look like a gloopy, un-saveable mess. It’s fine. Promise.

roasted strawberry salted caramel brownies

Add in the heavy cream and the sea salt and put back on medium heat.

roasted strawberry salted caramel brownies

Bring the mixture back up to a boil to dissolve any solidified sugar. Let it get one shade darker then place on a prepared plate that’s been lined with parchment paper and buttered. Freeze until solid, about 40 minutes in my freezer.

While the caramel is chilling and the strawberries are cooling (you should have taken those out of the oven by now), start on the brownie batter.

roasted strawberry salted caramel brownies

Sugar, flour, eggs, butter, chocolate, vanilla paste and sea salt.

roasted strawberry salted caramel brownies

Melt the butter and chopped chocolate together in the microwave in 30 second spurts. It took about 1 minute for me. Once melted, add in sugar.

roasted strawberry salted caramel brownies

I love a good action shot lol
Add in eggs, one at a time, combining after each addition.

roasted strawberry salted caramel brownies

And add the sea salt. I love this little spoon.

roasted strawberry salted caramel brownies

Take half of the salted caramel and gently incorporate it into the batter. Don’t over work this, or the caramel will simply dissolve into the batter. We want nice pockets of bubbly caramel deliciousness.

roasted strawberry salted caramel brownies

I’ve said this before, and I’ll say it again – if you or a loved one did not lick the entire ‘ish out of this bowl of brownie batter…
KNOW THIS: we could never be friends in real life. Ever.

roasted strawberry salted caramel brownies

Prepare an 8×8 pan with parchment paper and butter. Parchment should hang off the sides of the pan. Place the roasted strawberries on top of the batter. I like to poke some of the strawberries down a bit and cover them with a little batter.

roasted strawberry salted caramel brownies

Take the other half of your caramel and distribute into chunks over the top of the batter and strawberries. Bake for 30-40 minutes, checking after 30. These are pretty gooey because of the caramel so it’s hard to tell if the batter is set. Remember, it’ll continue to cook a bit outside of the oven as well.
Also – Longest. Thirty. Minutes. Ever.

roasted strawberry caramel brownies

Boop! Just bubbly and strawberry-y and delicious!

 

roasted strawberry caramel brownies

Delicious little strawberries poking through. Mmm!

roasted strawberry caramel brownies

I mean, c’mon.

 

Roasted Strawberry and Salted Caramel Brownies
 
Prep time
Cook time
Total time
 
adapted from smitten kitchen
Author:
Recipe type: Dessert
Serves: 9 brownies
Ingredients
  • for roasted strawberries

  • 1 lb strawberries, hulled and halfed
  • 1/8 cup vanilla sugar (or regular sugar + 1 tsp vanilla extract)

  • for caramel

  • 1/2 cup sugar
  • 4 tbsp unsalted butter, room temperature
  • 1/4 heaping teaspoon flaky sea salt
  • 3 tbsp heavy cream, room temperature

  • for brownies

  • 3 ounces unsweetened chocolate, roughly chopped
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 heaping teaspoon flaky sea salt
  • 2/3 cup all-purpose flour
Instructions
  1. for the roasted strawberries
  2. Preheat oven to 350°F. Prepare a rimmed baking sheet with parchment paper.
  3. Rinse, hull and half strawberries. In a bowl, combine strawberries with vanilla sugar or sugar + vanilla extract. Place on baking sheet, cut-side down, and roast for 40 minutes. Set aside and let cool.
  4. for the caramel
  5. In a medium, dry saucepan over medium-high heat, melt sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt. Return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling strawberry caramel for a few minutes more, until it is a shade darker and sauce has reduced slightly.
  6. Pour out onto parchment-covered plate and transfer plate to your freezer until solid - about 40 minutes.
  7. When caramel is almost done chilling, start the brownie batter.
  8. for the brownie
  9. Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.
  10. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.
  11. add in the caramel
  12. When caramel is solid, remove it from the freezer. Cut caramel into 1" pieces and add half of the pieces into the batter, stirring very gently to combine. Scrape brownie batter into prepared pan, spreading until mostly even. Top with roasted strawberries - poking a few of the strawberries down and covering them with a bit of batter. Top with the remaining chunks of salted caramel.
  13. Bake for 30-40 minutes, checking after 30 minutes. It's a little tricky because the caramel makes this extra gooey, so a toothpick may not come out completely clean. As long as it's not dripping in batter when you do a poke test, they should set up nicely, as they'll continue to cook for a bit outside of the oven as well. Let cool to room temperature before cutting (or don't, no one's watching). Sometimes I let the pan cool slightly then place it in the fridge to set up for about 30 minutes.

 

 

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7 replies
  1. Leigh
    Leigh says:

    I would like to double this recipe to make in a 9″x13″ pan. Would you recommend any alterations to the recipe or should I just make an exact double recipe? Perhaps don’t need to quite double the strawberries/caramel? Would you recommend still baking at 350, just for longer?

    Thank you!

    Reply
    • holly
      holly says:

      Hi Leigh! I’ve doubled this recipe successfully many times! I don’t use quite as many strawberries, so I’d say 1 1/2 lbs. vs a full two pounds. The same goes with the caramel – although I usually double the batch anyway and just eat the caramel I don’t use, or use it as garnish on the brownies. You can never have too much caramel right? Right.

      350F is still fine, but you’ll probably need to bake close to 40-45 minutes. The toothpick test is a hard one on these brownies since the caramel tends to stay gooey, so you can’t really tell if it’s undercooked batter or just caramel being gooey lol. I usually just give the pan a good jiggle. If it’s still liquid-y in the middle I continue to bake and check every 5 minutes. Let me know how it works out for you!

      Reply

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