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Рецепт Salted Caramel Brownies
by Bill Harris

Salted Caramel Brownies

I grew up in an era when processed food became ubiquitous and convenience was the order of the day. Boxed cake mixes lined pantry shelves and most cakes back then were made from them. I certainly enjoyed cakes and brownies from a box and they provided a convenient way for busy mothers to prepare a dessert for the family. I’m sure as a budding cook, I added water to a brownie mix and minutes later I was enjoying more than my share of the chocolate treats. As I gained interest in cooking, though, I always wanted to learn to make things from scratch. I’ve been accused in my day of making things more complicated than they needed to be and I must admit that I have never been one to take the easy path in anything I did.

My Cuban friend, Felix, recently served us dulce de leche and ice cream for an after dinner dessert. He explained that he made the caramel by cooking a can of sweetened condensed milk covered in water in a pressure for one hour. I was intrigued and, quite frankly, a little concerned about that process. I had to try it, though, and it worked beautifully and produced a deliciously creamy caramel. Now, I have to say that I am somewhat of a caramel aficionado, considering that my Grandma made the most perfect caramel cake I ever tasted and believe me, I ate a lot of it over the years. I finally mastered making icing a few years ago and I featured it in this post for Caramel Cake.

Getting back to brownies…they may just be one of life’s most perfect confections. There are as many brownie recipes as there are cooks where mostly the same ingredients are used in varying amounts. As I thought about brownies and remembered the caramel that Felix made, I knew I needed to combine the two. Today’s post features Salted Caramel Brownies.

Salted Caramel Brownies

Ingredients

Instructions

For the caramel:

1. Remove label from sweetened condensed milk can. Place can in pressure cooker and cover can completely with water. Cook at high pressure for one hour. Release pressure from cooker and carefully remove can. Let cool completely before opening can.

2. Alternatively, place can in a soup or stock pot and cover with water. Bring water to boil, reduce heat, and simmer covered for 3 hours. Make sure can is always covered with water. Remove can and cool completely before opening.

For the brownies:

1. Preheat oven to 350 degrees. Line 9"x9" square baking pan with parchment paper. Spray with cooking spray.

2. In a double boiler or heat resistant bowl over a pot of simmering water, melt chocolate and butter. Whisk until smooth. Remove from heat and let sit for five to ten minutes.

3. Whisk flour, baking power, salt, cocoa powder and espresso powder together in a small bowl.

4. Whisk eggs in a small bowl. Add sugar in small amounts, whisking until well combined. Blend in vanilla extract.

5. Add melted chocolate and walnuts to egg mixture and whisk until combined.

6. Add dry ingredients in small amounts, whisking until incorporated. Do not over mix.

7. Pour half the batter into the pan and spread to edges of pan. Top batter with nine evenly spaced heaping teaspoons of caramel (roughly half of the caramel). Using a toothpick, gently swirl caramel into the batter, leaving most of the caramel intact.

8. Top with remaining batter. Repeat process with caramel.

9. Bake for 35 to 40 minutes or until inserted toothpick comes out clean. Sprinkle with sea salt. Cool before slicing.

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http://www.southernboydishes.com/2013/10/02/salted-caramel-brownies/

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