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Hello, foodies…

I hope you had a very Happy Labor Day! Even though the weather doesn’t feel very fall-like (it’s 93 in the West Chester area), I saw so many kids out at the bus stop this morning for their first day of school and it just felt like fall. As most of you know, every time we start a new month on In the Kitchen with David we celebrate a new  theme. So in honor of fall and the back-to-school season, we’re making one-pot meals this month. In other words, dump-and-stir recipes. You don’t have time for lots of steps. Neither you or the kids wants to spend all night cleaning up dishes. You need simple, easy, quick recipes you can fit into your busy schedule.

We’re kicking off September in a delicious way…let’s make my Fudgy Salted Caramel Brownies.

Whether you want an easy dessert idea, something to slip into the kids’ lunchboxes, or something to make for the school bake sale, you won’t need an hour and 10 pots to make these “gourmet” brownies.

Fudgy Salted Caramel Brownies
Serves 12–15

Ingredients:

• 2 Tbsp unsweetened cocoa powder


• 3/4 cup all-purpose flour


• 1/2 tsp + 1/8 tsp sea salt, divided


• 1 tsp baking powder


• 2 sticks unsalted butter


• 6 oz semisweet chocolate chips


• 4 oz extra bittersweet chocolate (70% cacao), chopped


• 1 Tbsp instant espresso coffee granules


• 1 cup white sugar


• 4 large eggs


• 2 teaspoons vanilla extract


• 1/4 cup caramel sauce

Preparation:

1. Position an oven rack in the bottom of the oven and preheat to 350°F. Grease an 8" x 11.5" baking pan. Set aside.


2. Whisk together the cocoa powder, flour, 1/2 tsp salt, and baking powder. Set aside. In a large saucepot, over medium-low heat, melt together the butter, chocolate chips, bittersweet chocolate, and coffee granules, stirring constantly. When chocolate is fully melted, remove the pan from the heat, and whisk in the sugar, eggs, and vanilla until fully incorporated. Add the dry ingredients and whisk again until combined.


3. Pour the batter into the prepared pan. Drizzle caramel sauce all over the surface of the brownie batter and gently swirl the caramel into the batter with a toothpick. Bake for 25–30 minutes. Do not over-bake.


4. Cool the brownies on a cooling rack. Sprinkle the remaining 1/8 tsp of sea salt over the brownies. Cool completely before cutting.

This recipe is prepared with the Prepology® 11-Piece Polka Dot Cookware Set (K37620).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I hope you’ll join Mary in the chat on Wednesday…In the Kitchen with David is celebrating its 3-year "chattiversary!" If you haven’t chatted in a while, we’d love to hear from you. Or, if you’ve never chatted before, you can make some new friends. We always chat on my Facebook page…look for the “CHAT HERE” post Mary puts up just before the show on Sundays and Wednesdays. That’s it!

 Finally, I’d love for you to answer my blog question today…what is your favorite one-pot dessert? Do you make a mile-high trifle or pudding? Maybe a dump cake? How about a fall apple cobbler? Doesn’t an apple cobbler just sound so tasty? I might not be ready for fall weather, but I’m DEFINITELY ready for fall comfort food! See you Wednesday at 8pm ET.

Keep it flavorful!
—David

P.S. The Grammy-award winning rock band Train is performing live on QVC this Friday! Backstage coverage starts at 4pm ET, as does a very special QVC Plus® show hosted by our girl MARY! If you don't get our second channel, remember you can watch on QVC.com. Show her some love, foodies, and check out Train’s special assortments of red and white wines!