I know, I know, this is probably overkill with the brownies. But, they're just too good not to share! As you may or may not remember, my favorite brownie recipe is from Smitten Kitchen. Well, the other day she out did herself. She posted a recipe for Salted-Caramel Brownies...... if I could eat these everyday and not gain a single pound, I would do it.
I was visiting Amy this past weekend and we planned a cooking night at home (Amy's boyfriend, poor guy, had appendicitis and is now appendix-less, as of last Monday). The first thing we decided on: the Corn and Black Bean Quesadillas with Pepper Jack, and guacamole too of course! The second thing we decided on: brownies. Now the question became, what type of brownies to make? We spent the week drooling over Deb's newest brownie concoction. But, I can't lie, I was a little nervous about making caramel. I attempted it once, years ago, and for some reason I just could manage to get it right. I can say now, I will never be afraid of making caramel again, piece of cake!
We decided to leave the decision of the type of brownie to Gilbert and Amy's boyfriend.... best decision I've made this week was, in fact, not making the decision.
Without further ado-- The Salted-Caramel Brownie
Ingredients:
Caramel-
1/2 cup Sugar
4 Tbs Unsalted Butter
1/4 tsp Sea Salt (1/8 tsp Table Salt)
3 Tbs Heavy Cream
Brownie-
3 oz Unsweetened Chocolate, roughly chopped
1/2 cup Unsalted Butter, plus extra for pan
1 cup sugar
1 tsp Vanilla Extract
1/4 tsp Sea Salt (1/8 tsp Table Salt)
2/3 cup All-Purpose Flour
Make the Caramel:
1) Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil.
2) In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, it should be a nice copper color; if not, cook until it is.
3) Remove from heat and stir in butter. It may not incorporate entirely but do your best.
4) Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a summer and melt any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
5) Pour out onto parchment-covered plate and transfer plate to freezer. Freeze until solidified, wich can take anywhere from 20-40 minutes. More time as needed.
Meanwhile, or when your caramel is almost firm, make your brownies:
1) Heat oven to 350 degrees. Line an 8x8-inch baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.
2) In a medium heatproof bowl, melt the chocolate and butter in the microwave in 30-second bursts, stirring between each.
3) Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with spoon or flexible spatula.
4) Assemble Brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel into batter.* Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
Cool thoroughly-- a process that can be hastened in the freezer, which will also produce cleaner cuts-- and cut into squares or other desired shapes.
*When I made these, I read this as "add a small amount of caramel" that is not what you should do.... or the top will be swimming in caramel. Be sure to add more than half of the caramel to the mixture.
I was visiting Amy this past weekend and we planned a cooking night at home (Amy's boyfriend, poor guy, had appendicitis and is now appendix-less, as of last Monday). The first thing we decided on: the Corn and Black Bean Quesadillas with Pepper Jack, and guacamole too of course! The second thing we decided on: brownies. Now the question became, what type of brownies to make? We spent the week drooling over Deb's newest brownie concoction. But, I can't lie, I was a little nervous about making caramel. I attempted it once, years ago, and for some reason I just could manage to get it right. I can say now, I will never be afraid of making caramel again, piece of cake!
 |
| Salted-Caramel Brownies |
Without further ado-- The Salted-Caramel Brownie
Ingredients:
Caramel-
1/2 cup Sugar
4 Tbs Unsalted Butter
1/4 tsp Sea Salt (1/8 tsp Table Salt)
3 Tbs Heavy Cream
Brownie-
3 oz Unsweetened Chocolate, roughly chopped
1/2 cup Unsalted Butter, plus extra for pan
1 cup sugar
1 tsp Vanilla Extract
1/4 tsp Sea Salt (1/8 tsp Table Salt)
2/3 cup All-Purpose Flour
Make the Caramel:
1) Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil.
2) In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, it should be a nice copper color; if not, cook until it is.
3) Remove from heat and stir in butter. It may not incorporate entirely but do your best.
4) Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a summer and melt any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
5) Pour out onto parchment-covered plate and transfer plate to freezer. Freeze until solidified, wich can take anywhere from 20-40 minutes. More time as needed.
Meanwhile, or when your caramel is almost firm, make your brownies:
1) Heat oven to 350 degrees. Line an 8x8-inch baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.
2) In a medium heatproof bowl, melt the chocolate and butter in the microwave in 30-second bursts, stirring between each.
3) Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with spoon or flexible spatula.
4) Assemble Brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel into batter.* Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
Cool thoroughly-- a process that can be hastened in the freezer, which will also produce cleaner cuts-- and cut into squares or other desired shapes.
*When I made these, I read this as "add a small amount of caramel" that is not what you should do.... or the top will be swimming in caramel. Be sure to add more than half of the caramel to the mixture.
Ahh, I see the mistake I made making these, we didn't put the caramel back on the stove after we added the butter and the cream! rookie.
ReplyDeleteAlso it took me two times of reading to understand what Smitten Kitchen meant re: where to add the caramel (ie on top or mixed in) so you're not the only one!
Total Rookie mistake, much like mine misreading the amount to mix in/put on top ;) I think that the solution is to clearly make these together next time!
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