Chocolate chip cookie cups make the perfect little nest for M&M eggs.
To quote…something I read on the internet…”January is the Monday of the year.” I am officially over it and fortunately, it is just about officially over. To show this frigid, awful month who’s boss, I made these killer Sweet and Salty Brownies from a favorite Brooklyn dessert cookbook.
They’re dense, fudge-like brownies with a layer of homemade caramel in the middle and a sprinkling of flaky sea salt and coarse sugar on top.
Take that, January.
This Chocolate Caramel Tart was the perfect end to Christmas Dinner this year. It was rich, decadent, and ideal for celebrating. And speaking of celebrations, I didn’t even screw up the caramel!
The crust is a simple chocolate dough that you press into a removable bottom tart pan — everyone should have one of these because it makes even the simplest desserts look extra fancy and complicated…it’s kind of like smudging flour on your nose…people think you did more work than you actually did.
The caramel is pretty basic and as long as you pay attention to the sugar while it’s cooking, you’ll have a smooth, golden filling to go into the tart shell. Slathered on top of the caramel? Chocolate ganache. I know, it’s ridiculous. A sprinkling of sea salt seals the deal.
But more important than this delectable dessert is the camera I used to take these pictures. That’s right, I am now the proud new owner of a Canon EOS Rebel camera thanks to my amazing cousin/sister/friend Hallie and her equally-amazing husband Matt. Just look at the quality of these photos! I’m obsessed.