I’ve recently become hooked on baking things in jars. It sounds crazy, I know, but this is actually a very tried and true method for baking and transporting baked goods. I tested out the theory that people could actually travel with jars of baked goods by sending one to work with my husband. He reported back that the brownie made it twenty miles without so much as a scratch. It was even still fresh when he opened the top and ate it two days later. —
The possibilities of baking in a jar are endless and I highly recommend giving it a try. It is the perfect treat for picnic season or even just to change things up at home. Enjoy!
Double Chocolate Brownies with Salted Caramel Icing
2 sticks unsalted butter, melted
6 ounces bittersweet chocolate, finely chopped
4 eggs
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 %uFFFD cup all-purpose flour
1 cup semisweet chocolate chunks
For the frosting: (Adapted from Chow.com)
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1 teaspoon kosher salt
1 cup powdered sugar
1. Preheat the oven to 350.
2. Melt butter and chocolate together. I use the microwave, heating it
in short intervals so the butter doesn’t explode. Mix together until
fully combined. Cool slightly.
3. Beat together eggs, vanilla, sugar and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined.
4. Finally, add flour, baking powder, salt and chocolate chunks to the
chocolate mixture and mix until the batter is totally incorporated.
Remember to scrape down the sides of the bowl and the bottom of the
bowl to make sure it all comes together.
5. Pour batter into butter 6 5 ounces jam jars. Bake the jars on a
cookie sheet for 20 to 25 minutes or until the tops are cooled and
spring back when touched. Allow the brownies to cool completely before
frosting.
6. To make the frosting: In a small saucepan combine the sugar and
water. Bring it to a boil and cook it, without stirring until it turns
a dark amber. About 7 minutes. Once it darkens turn off the heat and
remove the pan from the stovetop.
2. Stir in the heavy cream and vanilla very carefully, stirring well even as it bubbles. Then allow it to cool.
3. While the caramel is cooling beat the butter and salt until
smooth and creamy. Then add the confectioners’ sugar and beat until
well incorporated. Turn off the mixer and pour in the caramel and beat
everything until it is light and fluffy.
Kelsey, The Naptime Chef
