Monday, April 15, 2013

Sweet and Salty Brownies

I have used this blog to declare my love for salted caramel.

I saw this recipe online and knew I HAD to try it. Yes, I know, salted caramel is all the rage right now (along with smores anything) but that is OK by me!
I don't mind following the crowd when it is something this amazing.

I brought these to a football party and everyone made lots of noise while eating. You know what I mean...
"Oh my word...."
"These are too freaking good, I am so full, but I NEED another"
"WHO made these again?!"

Music to my ears!


Caramel Filling:
1 Cup granulated sugar
2 Tbsp light corn syrup
½ Cup heavy cream
1 Tsp fleur de sel
¼ Cup sour cream

Brownie Batter:
1 ¼ Cup all purpose flour
1 Tsp table salt
2 Tbsp dark unsweetened cocoa powder
11 oz dark chocolate, coarsely chopped
1 Cup unsalted butter, cut into one inch cubes
1 ½ Cup granulated sugar
½ Cup light brown sugar
5 eggs, at room temperature
2 Tsp vanilla extract

For the topping:
1 ½ Tsp fleur de sel
1 Tsp coarse sugar

1. Make the caramel: in a medium saucepan, combine sugar and corn syrup with ¼ cup water. Stir them together carefully so you do not splash the sides of the pan. Cook over high heat until 350 degrees F. Remove from heat and slowly add the cream (this WILL bubble up, be careful) and the fleur de sel. Whisk in the sour cream. Set aside to cool.
2. Preheat oven to 350 degrees
3. Butter sides and bottom of a glass 9 x 13 inch pan.
4. In a medium bowl, whisk together the flour, salt, and cocoa powder.
5. Place chocolate and butter in a double boiler. Stir occasionally until the chocolate and butter are completely melted and combined.
6. Turn off the heat, but keep pan over water.
7. Add both sugars. Whisk until completely combined and remove from pan. (mixture should be room temperature)
8. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined.
9.Add the vanilla and stir until combined. Do not overbeat the batter at this point.
10. Sprinkle the flour mixture over the chocolate.
11. Using a spatula, fold the dry ingredients into the wet until there is just a trace amount of the flour mixture still visible.
12. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top.
13. Drizzle about ¾ of a cup of the caramel sauce over the brownie layer. Be careful not to come in contact with the edges of the pan, it will burn.
14. Scoop the rest of the brownie batter over the caramel layer. Smooth batter to cover caramel.
15. Bake the brownies for 40 minutes, rotating the pan halfway through baking,
16. Remove brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
17. Cool brownies completely before cutting and serving.

Recipe adapted from here
Caramel Ingredients

Brownie Ingredients

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