Salted Caramel BrowniesPosted by Cupcake Kelly on Feb 11, 2014 in Brownies & Squares, z | 1 comment
Happy early Valentine’s Day! I already made a slew of happy pink treats but now it’s time to break out the big guns. This isn’t pink but it’s sure to win over even the coldest of hearts. I nearly died and went to heaven when I tasted these.
I made a batch of these for Alex and my sister when she came to visit (since I love them both). My sister was pretty impressed and since I’m such a good wife I made some of the batter in a separate pan without the caramel sauce for Alex.
I made double the amount caramel sauce so we could drizzle some on top. We made brownie sundaes with ice cream on top and it was just amazing. There aren’t words. These remind of the rich dense brownies that Paul A Young makes in London. He’s an amazing chocolatier.
The original recipe is from British blogger/cookbook author Edd (he won the first season of the hugely popular Great British Bake off in the UK). I did my best to convert the measurements from metric to American cups. You can watch his You Tube videos on caramel sauce making. I had such good look with the brownies this weekend I’m going to make my delayed 30th birthday cake from his book Say it With Cake.
1 scant cup granulated sugar
10.1 fluid oz heavy cream, heated to hot
1 tbs unsalted butter
big pinch of flaky sea salt
1 1/2 cups AP flour
3 tbs cocoa powder
1/4 tsp salt
10.5 oz dark chocolate, I used a 60% Ghirardelli bar
1 stick + 3tbs unsalted butter
1 cup + 2tbs light brown sugar, packed
3/4 cup granulated sugar
1 tsp vanilla
- Make the caramel sauce. In a medium saucepan over medium heat melt the sugar until it turns an amber color. Try not to stir.
- Once the sugar has melted stir in the hot cream and salt. Be careful as the mixture will bubble up. Whisk vigorously until smooth. Stir in the butter and pour the caramel into a sterilized glass jar. Set aside to cool.
- Make the brownies. Pre heat the oven to 350 F and grease and line and 9 x 13 inch pan with parchment paper. In a medium bowl whisk together the flour, cocoa powder and salt.
- In a large microwave safe bowl melt the butter and chocolate at 30 seconds bursts on low heat until melted. Whisk in the eggs, sugar and vanilla.
- Pour in the flour mixture and stir until just combined. Add half of the mixture to the pan and gently spread the caramel sauce on top. Add the rest of the batter on top and bake for 25-30 minutes.
- Leave to completely cool and then cut into squares.
Edd's original recipe is in metric and I've done my best to convert this to American cups using the conversion chart available on my blog. If you're comfortable using a scale visit the original.
adapted from The Boy Who Bakes