Welcome. Would you like a slab of salted caramel brownie?
We could also call this treat by a more long-winded, swankypants, and technically correct name: Fleur de Sel Caramel-Swirled Brownies.
Or maybe: David Lebovitz’ Deep Dark Rich Brownies with Trader Joe’s Fleur de Sel Caramel Sauce.
Or else: Just Seriously So Good You Need To Make These Right Now Brownies.
I mean, look at that. Look at how the caramel sauce swirled into the batter turns into pretty crevices and canyons of burnished sea salt-kissed deeply-buttery dulce de leche nestled into soft, moist, heady chocolatey goodness.
Make these for someone you love. For people you love. Perhaps for the wonderful people who are letting you stay with them in Southern California for a few weeks, who are catering to both your sweet tooth with endless pints of Ben and Jerry’s and your love of vegetables with 3lb bags of broccoli. For the people whose sunny backyard you’re lying down in every afternoon until the heat sears into your skin and soul, for the people whose couch you’re curling up in every morning to drink coffee and write poetry, for the people whose kindness and care is making you feel so very much at home (-away-from-home).
Make these to say thank you. Make these to say I’m happy. Make these just because.
I followed David Lebovitz’ recipe for dulce de leche brownies to make these Salted Caramel Brownies/Fleur de Sel Caramel-Swirled Brownies, using Baker’s semi-sweet chocolate and Trader Joe’s Fleur de Sel Caramel Sauce. I recommend you do the same.