Cutting into Caramel

Cutting into Caramel

July 1, 2010  |  Recipes, Sweets
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A few months back, there was a massive bake sale in downtown.  Massive as in, order sheets at an easy-up in Tamarind Park (Bishop Square), with signs and people navigating you toward tables upon TABLES of brownies, cookies, snack mixes, and chocolate dipped diet-destroyers, set up in a vacant store! :D

*poof* (the sound of my coffee fund transfiguring into chocolate covered oreos and chex mix).  I started talking to a couple of the volunteers, asking them what it was for and who was in charge.  Basically, a 10 year old wanted to do something for children that had cancer, and she heard about the organization “Cookies for kids’ cancer” and decided to throw a bake sale! I was floored, and so inspired, that I did a second round at the tables! ahaha.

As I continued my convo with the volunteer, I found out the little girl was a student at Punahou, and that one of the bake sale items were something called “Caramel Cuts”, apparently a famous Punahou recipe. Now, I’m a public school girl, so when they told me about it, I had no idea what it was. It looked kind of like a mochi/brownie mashup (can’t really go wrong there), so I decided to give it a try.

Let me tell you, it was DELISH!  I mean, soft, buttery, caramel-ey goodness that just sort of melted away when you bit into it! *wipes drool*

Back at the office, I searched for the recipe. The first link was “CARAMEL CUTS”.  Talk about a win!

Turns out the link was a page from the Braden Family cookbook.  The recipe totally looked do-able, except…there were TWO versions.  How would I choose?

Yep…I made the recipe that made more brownies :D

Here’s how it went:

Gather up the ingredients, you’ll need:

1 cup butter
3 ½ cups brown sugar
1 1/4 TSP. Vanilla
2 cups flour
1 ½ TSP. Baking powder
3 large eggs

3/4 cup chopped nuts are also an option, but I’m not exactly nutty about nuts, so I left em’ out.

Ingredients needed for caramel cuts

First things first: preheat the oven to 350 degrees.

Then, melt the butter. In a pan, since you have to hit the boiling point.

Butter melting on the stove

Now, brace yourself…ready? Pour the melted butter into a bowl and add the brown sugar. Alllll three and a half cups of it!  Stir it up until it’s combined, or something like this:

Combined brown sugar and butter

Now, add the eggs and vanilla, stir, and throw in the dry ingredients. Pour out into a greased cookie sheet (around 11×17-ish):

Pour batter out into a greased cookie sheet

…and jiggle it (or you could use a spatula, but that’s just more dishes – and no fun!) until it covers the whole pan. *jiggle jiggle* Magic!

Jiggle the cookie sheet until batter spreads out

Throw it in the oven for about 30 minutes.

Take out and enjoy!

Caramel cuts, out of the oven

Notes:

These didn’t come out exactly like the ones I bought from the bake sale. They were a bit on the chewy side, and the edges were caramelized to the point of crispy-ness.

I ended up cutting off most of the ends before hesitantly giving it to coworkers and friends. They still gave it a thumbs up (and some had seconds), but I’m not totally happy with it.

I think next time I attempt these bad boys (and there will totally be a next time), I’m going to try the other recipe, even though it made less.  And cut down the baking time and watch em like a hawk, so they *hopefully* come out nice and soft!

Here’s the link to both of the Caramel Cuts recipes if you want to try them out on your own.  If you get a chance to sample that first recipe before I redo mine, let me know how it goes! <3

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3 Comments


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  2. I went to Punahou and have been experimenting with Caramel Cuts for years. This is by far the best of the recipes I have tried. You must use butter and be sure to cut them into squares while they are still warm. They are supposed to be fairly chewy-gooey and kinda like caramel in the center. I actually like the crispy edges. Adjusting the amount of baking powder might produce the results you are looking for.

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