Dark Chocolate Brownies with Salted Caramel

It's pretty common knowledge that I am obsessed with the Food Network. Ha ha. When I was watching the salt episode of "The Best Thing I Ever Ate" I was really intrigued by the Salted Caramel Brownies. I forgot about them until my mom reminded me yesterday and I knew I had to try to make them. They came out rich and sweet and salty and chocolatey and delicioussss. :)

Dark Chocolate Brownies Recipe adapted from Fudge Brownies "Let Them Eat Cake" by Susan Purdy

1/4 cup (1/2 stick) 50/50 Olive Oil Smart Balance, cut up
1 ounce dark chocolate chips
1 cup minus 2 tablespoons all-purpose flour
1/2 cup unsifted unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 cup granulated sugar
2 large eggs
1 tablespoon rum
3 tablespoons vanilla soymilk

Directions

1) Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
2) In a small saucepan, combine the butter and chocolate chips and set over very low heat, stirring until melted.
3) In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg.
4) Measure the sugar into a seperate large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the eggs, rum, and soymilk and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick.
5) Spoon half of the batter into the prepared pan and smooth the layer evenly. Pour on a layer of salted caramel (recipe follows). Cover with the last layer of brownie batter, smooth, and then bake for 20 to 25 minutes.
6) When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.

Salted Caramel Recipe adapted from Tyler Florence's Salted Caramel Sauce

(This makes about double what I needed to fill the brownies, so halve it if you don't want leftover caramel)

1 cup sugar
1/4 cup water
1/2 stick 50/50 Olive Oil Smart Balance Blend
2 teaspoons kosher salt
1 cup vanilla soymilk

Directions

1) Combine sugar and water to a small saucepan and set over medium-high heat. Stir until the sugar has dissolved and the caramel reaches a dark amber stage.
2) Remove from heat and stir in SB, soymilk, and salt.