Oooey gooey chocolatey goodness! Those are the words for these Raspberry Salted Caramel Brownies.
I didn’t plan to do a post for Valentine’s Day, but I couldn’t resist with these. Who doesn’t love a little bit of chocolate on this day meant for indulging on it. The good news is that as far as brownies go these are far less fattening then they could be. I was able to reduce the butter by a tablespoon from what the original recipe called for and substituted half of it with coconut oil. Half of the flour consists of white whole wheat, and for some healthy antioxidants, dark chocolate chips. For the salted caramel on top I used evaporated milk instead of cream and found that it worked just as well. Anyways, enough with trying to justify the healthy factor in these.
These brownies are not typical by any means. They have a sneaky secret and it’s name is raspberry jam. The raspberry jam balances the richness of the chocolate with a subtle fruity sweetness. Everyone knows that chocolate and fruit were made for each other so why not create that combination in a brownie? Well I’m sure glad that I tried it! I got the inspiration for this recipe from this gem of a recipe. When I saw it I knew I had to make them. I didn’t have strawberry jam, but there was a jar of raspberry sitting in the pantry just begging to be used.
But why stop there! As if brownies with a hidden fruity secret weren’t enough I had to take it up a notch and top them with one of my favorite things, salted caramel. I love salty sweet combinations and I knew these two would be a match made in heaven.
And finally, how does one avoid eating this whole pan of deliciousness? Easy cut them up and send them off to work with your husband, but not before cutting yourself a big luscious gooey bite!