Egg Salad with Stone Ground Mustard and Pickled Celery

I'm pretty sure I have an
obsession with salted caramel.  I can't seem to get it off my brain. 
I want the salty goodness in brownies, on top of brownies, drizzled over ice
cream or simply eaten by the spoonful straight from the jar (followed by a dip
in toasted almonds).  Believe me, this stuff is dangerous!

Heart Shaped Salted Caramel
Brownies



Salted Caramel



1/2 cup granulated
sugar

4 tablespoons
butter

Heaped 1/4
teaspoon flaky sea salt

3 tablespoon heavy
cream



Set a square of
parchment paper over a medium sized plate.  Coat the parchment with a
non-stick cooking spray.  In a medium-sized, dry saucepan over medium
heat, melt your sugar; this will take about 5 minutes.  Stir if necessary
to break up large sugar chunks.  When the sugar is melted, it should be a golden copper color; if not, cook until it is.  Remove from heat and stir in
butter.  It may not completely incorporate, but do your best.  Stir
in cream and salt and return saucepan to the stove over medium heat, bringing
back to a simmer to melt any remaining sugar chunks.  Cook bubbling
caramel a few minutes longer, until caramel is a shade darker.  Pour
caramel onto the parchment-covered plate and transfer plate to the freezer
until solidified, about 30-40 minutes.  When caramel is almost firm, make
the brownies.



Brownies



3 ounces
unsweetened chocolate, roughly chopped

1 stick butter

1 cup granulated
sugar

2 large eggs

1 teaspoon vanilla

Heaped 1/4
teaspoon flaky sea salt

2/3 cup
all-purpose flour



Heat oven to 350F
degrees. Line an 8x8-inch square baking pan with parchment, extending it up two
sides, or foil. Spray the parchment with a nonstick cooking spray.



In a medium heatproof bowl over gently simmering water, melt chocolate and
butter together. Remove from heat when a few small pieces of chocolate remain
and stir until chocolate is fully melted and smooth. Whisk in sugar and then
eggs, one at a time. Next add the vanilla and salt. Stir in flour with a
wooden spoon or spatula.  



Assemble
brownies: 
When caramel is firm, remove from the freezer and chop it into rough 1-inch
squares.  Gently fold all but a small amount of caramel pieces into
batter.  Scrape batter into prepared baking pan and spread until even.
Scatter remaining caramel pieces on top of the brownies.  Bake for 25-30 minutes
or until toothpick inserted into the center comes out clean. Let cool
completely and cut into squares or desired shape (hearts for Valentine’s Day).



*When making the
caramel, be careful because it can go from tasting great to tasting quite
bitter in a hurry.



*The caramel I
poured over the brownies is my go to salted
caramel recipe that just happened to be hanging out in a jar in my fridge.  An extra
spoonful of caramel drizzled over the brownies and a sprinkle of flaky sea salt could only
make things that much more delicious.



Recipe from Smitten
Kitchen