The answer is, I hate sweets.
Well, hate is a very strong word. It’s more like, I am extremely selective about the sweets I eat because on a regular basis I am horribly unattracted and uninfluenced by their irresistible powers.
So I am admitting that, most of the time, I don’t really indulge and eat the treats I make. I taste-test everything, but that’s usually only a bite.
Sadly, brownies, cakes, pies, cookies, and yes, cupcakes just do not do it for me.
I’m more of a sandwich, chips and salsa, crackers and dip and pickles type of girl.
Put a jar of Vlasic in front of me and I’m done for. Especially if they’re the zesty dill kind. I’m already salivating.
But I tooootally understand that most people err on the sweets side and have these horrible temptations. I hear you, people! And I am sorry everything I make is so enticingly beautiful and scrumptious. But this is my job, and I cannot and will not stop making sexy treats. End of story.
Again, your extra-long answer is that I do not eat sweets much and therefore, do not get fat off my food unless it has anything to do with bubblegum or lemon, in which case I am all over it and will need to taste test the entire batch to ensure quality and taste control.
It’s a really, really hard job, you guys.
I also know there are those people who are borderline–we call them the sweet & salty people. I am also a sweet & salty person, because when I munch on sweets, they have to have a salty kick. Kettle corn is a perfect example. So delish. Or caramel corn.
Sodium is my favorite.
My brother has a journalism banquet tonight and needed a dessert for 20+ people. So I decided to experiment in the kitchen with the little ingredients I have on hand (I am in dire need of a grocery trip and FAST!) so I whipped up these salted caramel brownies. They’re fudgy-chip brownies topped with a caramel icing and sprinkled with coarse-ground kosher salt for that perfect blend of sweet and salty.
Oh, did I also forget to mention I’m totally evil? While I don’t make myself fat, I do enjoy making others fat. Again, it’s just my job to be super creative and crank out awesome stuff like these brownies.
But luckily I’m charming enough for you not to notice my evil ways … and I still won’t judge if you eat another brownie.
Salted Caramel Brownies
1 box fudge brownie mix, plus ingredients on back of box
1/4 cup chocolate chips
1 can caramel frosting
1 tsp (or more, if you desire) coarse kosher salt (like Morton’s)
1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan with cooking spray. In a large bowl, prepare brownie mix according to package directions. Stir in chocolate chips. Pour into prepared pan and bake about 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Spread cooled brownies with caramel icing. Lightly sprinkle kosher salt all over the tops of the frosted brownies. Chill in fridge until ready to serve, at least an hour. Store covered in fridge.
These brownies are so fudgy, so moist and so perfectly sweet & salty you won’t even realize I’m sabotaging your diet… nor do I think you’ll care.