two skinny jenkins


130226 – Salted Caramel Brownies
130227, 10:26 am
Filed under: DESSERT | Tags: , ,

Brownies

Oh yeah… Thank you, Smitten Kitchen.  I just slightly adjusted the ingredients to simplify the items I had to buy, and to make it a little less bad for you.  They are still extremely rich and delicious!

Caramel

  • 1/2 C granulated sugar
  • 2 T unsalted butter
  • Heaped 1/4 t sea salt
  • 2 T heavy cream

Brownie

  • 3 ounces very dark chocolate (~70% cocoa), roughly chopped
  • 4 T unsalted butter, plus extra for pan (notice you use less than a stick of butter for the whole thing – Smitten calls for 1 1/2 sticks!!)
  • 2/3 C granulated sugar (Smitten called for 1 Cup of sugar here – after making them I think it could be further reduced to 1/2 Cup)
  • 2 large eggs
  • 1 t vanilla extract
  • 1/4 t  sea salt
  • 2/3 C all-purpose flour

Make caramel:

  1. Smitten prepares parchment on a plate here – I ended up pouring the caramel directly on the plate and it worked out fine… I’m in Guatemala and didn’t want to buy parchment for the sake of one little dessert.
  2. In a medium, dry saucepan over medium-high heat, melt your sugar, stirring to break up large chunks, until it has turned a nice copper color.
  3. Remove from heat and quickly and carefully 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 simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
  5. Pour out onto a large plate and transfer plate to your freezer. Freeze until solidified, which takes about 20 minutes.
  6. To separate the caramel from the plate, one swift yet careful hit with a utensil to the middle of the plate did the trick.

Meanwhile, or when your caramel is almost firm, make your brownies:

  1. Heat oven to 350°F.  (Again, Smitten calls for parchment – not necessary!) Grease a 9 x 11 baking dish with butter or cooking spray (sides too).
  2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter. Off the heat, whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour until just mixed – you don’t want to over stir the flour.
  3. Assemble brownies: Chop the caramel it into rough 1-inch squares. Gently fold all but a small amount of caramel bits into batter. Scrape batter into prepared pan, spreading until relatively even. Scatter remaining caramel bits on top. Bake in heated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Cool thoroughly before cutting.

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[...] them.  At least two toppings, with three being optimal.  If I wasn’t simultaneously making brownies, I would have liked to make some tapenade or tomato and avocado topping as well.  The avocados [...]

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