Chocolate! Oh, what can I say about chocolate that hasn’t been written before and better. Probably nothing. But still, I am possessed by the spirit goddess of the cacao bean and as devoted to spreading the beauty of her rich message as any disciple in history.

I enjoy chocolate in pies, cakes and cookies, in sauces and savories, and scenting massage oils, sugar scrubs,  bubble baths and candles. I watch the movie Chocolat at least once each year and require a nearly religious stillness in my house to do so. 

My husband has on his hard drive, a spreadsheet dedicated to the brands of chocolate that I prefer and which flavor combinations are my favorites (Moonstruck’s  Ocumarian truffle, Alma’s Salted Lavender Caramel, Godiva’s raspberry filled milk chocolate twirl and white chocolate star)  so that he will never get it wrong — but how could he? The Goddess is never wrong and even in the cheapest derivations I can find some solace.

I prefer dark chocolate’s intense whisperings because they linger there on the tongue, revealing hints of orange peel or scents of fresh pipe tobacco or lush berries and I adore pairing fine dark chocolates with fruity red wines. But I have been known to curl my toes and roll my eyes towards the heavens over the creamy silken riches a good Swiss or Belgium milk chocolate can provide. I even have a healthy affection for the smooth butteriness of white chocolate, though technically not chocolate, this white siren transforms herself from the cocoa bean.

Since childhood,  one of my most favored ways to indulge my chocolate lust has been with brownies. Cake-like, chewy, crunchy topped and fault ridden, buttermilk, homemade or boxed, frosted or topped with powdered sugar, dark or milk, with chips or nuts or cream cheese or just plain — I have always enjoyed brownies.

But my favorite preparation of brownies these days, is a recipe I’ve been playing with for the past couple of years, willing it just right. It is the most densely dark, moist, chewy and truffle-like brownie I have ever tasted and because of this, I felt it needed just a little something to juxtapose it’s darkness, to lighten its depth — caramel, came to mind but then I needed to balance its sweetness — I decided upon sea salt. The result is true cocoa’d perfection. Not one person who has ever eaten them has not dissolved into the sort of pleasure sounds and face-making that usually accompany another libidinous past-time. (And like that past-time chocolate is good for you these days too, don’t ya know?)

And the bonus — they are SO easy to make.  (See my recipe for caramel sauce to top these dark ladies.)

Densely Dark Brownies with Salted Caramel topping

*GLUTEN-FREE ADAPTATION BELOW*

Dense because they only use half a cup of flour, dark with cocoa and topped with homemade caramel sauce and sea salt — Scrumptious!

• 1 stick unsalted butter
• 1 cup sugar
• 3/4 cup unsweetened cocoa
• 1 tsp pure vanilla extract
• 2 large cold eggs
• 1/2 cup all-purpose flour
• 1/8 tsp baking soda
• 1/8 cup homemade caramel sauce
• 1/4 tsp sea salt

Heat over to 350 and line the bottom and sides of 8 inch baking pan with baking paper or foil — be sure to leave a little overhang on the sides, this will help you lift a gooey brownie from the pan for easy cooling and cutting.

Heat and mix butter, sugar, cocoa, and salt in a double boiler or if you don’t have a double boiler, use  one the metal bowl or small pot, inside a pot of boiling water set-up to make your own. Stir periodically, until the butter is melted and everything is mixed smooth. Remove from heat of boil and set aside until it cools to warm — not hot.

Stir in vanilla and add eggs one at a time, stirring vigorously until completely mixed. When the batter looks blended and shiny, add  flour and stirring vigorously until well-mixed.  Spread evenly into lined pan, drizzle the top with cooled caramel sauce and sprinkle the caramel trails with sea salt — course is best but fine will work too.

Bake until toothpick inserted  into the center to test, is only slightly moist with batter, around 20 minutes. Allow to cool and caramel to set, then lift brownies out of the pan by their paper or foil for cutting and serving.

Makes one pan or 9 to 16 brownies depending on size of  squares cut.

Gluten Free Adaptation

Remove flour and increase cocoa to 1 cup and baking soda to 1/4 tsp.