Skip to content

Latest commit

 

History

History
57 lines (49 loc) · 3.07 KB

brownies.md

File metadata and controls

57 lines (49 loc) · 3.07 KB
Raw

Salted Caramel Brownies

  • Makes one 13x 9-inch pan of brownies Caramel

Ingredients

Caramel

  • 1 pound granulated sugar
  • 8 ounces of unsalted butter; cut into small ¼-inch squares.
  • 1 tsp. flaky sea salt (fleur de sel)
  • 6 ounces heavy cream
  • 4 ounces, orange juice

Brownie

  • 8 ounces unsalted butter
  • 8 ounces bittersweet or semisweet chocolate
  • 4 large eggs
  • ½ teaspoon salt
  • 8 ounces granulated sugar
  • 8 ounces dark brown sugar
  • ½ fluid ounce vanilla extract
  • 4 ounces all-purpose flour
  • Cooking spray (or can use extra butter

Equipment

  • 13 x 9 x 2-inch high pan
  • ONE cast-iron sauce pan (medium or large)
  • Heat-proof bowl
  • Parchment paper
  • Whisk
  • Large wooden spoon
  • Rubber spatulas
  • Off-set spatula
  • Scale

Directions

Caramel

  • Line a 13 x 9-inch pan with parchment paper, lightly buttered.
  • In a medium saucepan (make sure it is completely dry) over medium-high heat, melt the sugar. Use a spatula to break up any large chunks of sugar but then stop stirring and let the sugar melt on its own, undisturbed. Takes about 8-10 minutes.
  • Once all the sugar is melted, and it has reached a deep amber color remove from the heat.
  • Gradually whisk in the butter until it is dissolved.
  • Stir in the cream, bourbon and salt. Return the pan to the stove to incorporate all of the ingredients and to a low simmer to make sure all the sugar crystals have dissolved completely. Once the caramel bubbles slightly and reaches a dark amber color remove from the stove.
  • Pour the caramel into the parchment lined sheet tray and transfer the tray into a freezer. Freeze for at least one hour. Depending on the humidity in your freezer you may need more or less time for the caramels to solidify.

Brownies:

  • Heat oven to 350 degrees F.

  • Line a 13 x 9x 2-inch pan with two pieces of over lapping parchment paper, make sure the parchment continues up the sides of the pan. Butter the parchment (you can also use non-stick spray if easier)

  • Bring a saucepan of water to boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over the pan of water, stirring occasionally until completely melted. Take off the heat and set aside to cool.

  • In the bowl of a standing mixer combine the sugar, brown sugar, and salt. Gradually add the eggs, scraping the sides after each addition. Add the vanilla.

  • Stir in chocolate butter mixture until combine.

  • Add in flour, be careful not to over-mix.

  • Pour ¾ of the batter into prepared pan.

  • Pull-out tray of caramels from the freezer and either cut into 1-inch squares or if caramel is still soft, use a 1-inch ball scooper and scoop balls of caramel onto a tray.

  • Drop ¾ of the caramels through-out the batter. Pour the remaining batter over the caramels. Scatter the remaining caramels on top.

  • Bake in the middle rack of the oven for about 45 min.

  • To cut brownies, once they have cooled to room temp- stick in the freezer for 30 min or until firm. This will allow you to cut the brownies into perfect squares. Add ice cream or whipped cream for a delicious and cool topping to the warm brownie, drizzle with extra caramel.