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Salted Caramel Brownie

Posted Mar 23 2011 2:31am




















This is by far the best recipe that I have every made. OMG it is so good. If you haven't already, you need to go make this right now. I made this dessert for a beer pairing party that I attended on Sunday night. It was hosted by my good friend Patrick, who just happens to be the king of home brews. He has won many awards for his tasty beer, including first place for his imperial IPA at the 2010 Cascade Brewer's Cup, and 3rd place for his barley wine at the 2011 Cascade Brewer's Cup. Keep up the good work Patrick, and thanks for letting me drink your beer!

Salted Caramel Brownie Recipe from She's Becoming Doughmesstic

Caramel
1/2 cup heavy cream
1 tsp kosher salt
1 cup sugar
2 tbsp light corn syrup
1/4 cup sour cream

Brownie
4 oz unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar
2 tsp vanilla
3 eggs
1 cup all purpose flour
1/4 cup chocolate syrup

1. First you must make the caramel. This is where I screwed up - I made it second. In a small sauce pan, heat the cream and salt on low heat until the salt has dissolved. Set to the side.

2. In a sauce pan, heat the sugar and corn syrup on medium heat. The sugar will start to melt after a couple of minutes. At this time, you want to keep stirring to prevent the sugar from burning. Once the sugar has turned into a medium brown syrup, remove form the heat for one minute. Next, add the cream. At this point, my caramel had turned into a hard sticky lump - like toffy. This is ok, because I just reheated it with the cream, and it melted, bubbled, and frothed. The reheating process took about 10 minutes. Once the mixture has melted into something resembling caramel, remove from heat and whisk in the sour cream. Let the caramel cool to room temp before layering the brownie.

3. Preheat the oven to 325 F.

4. In a small sauce pan, melt the butter and chocolate. In a separate bowl, whisk the sugar, vanilla, and eggs. Combine the chocolate, egg mixture, flour, and chocolate syrup.

5. Pour half the batter into a greased 9 x 9  baking pan and bake for 18 minutes. Remove from the oven and top with caramel and then the remaining batter. The recipe states that you should use half the caramel, but I used it all - muhahaha. Finish baking the brownie for 18 - 22 minutes. Once the brownie is done, remove from the oven and sprinkle with kosher or rock salt. If served warm, the brownie will be very gooey. If you chill in the fridge overnight, they will be easier to handle.

[This brownie is better than Theo's salted caramel chocolates, which is saying a lot - trust me]


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