Salted Caramel Brownies vs Salted Caramel Brownies
Jul 23, 2013 16:14:19 GMT -5
Post by PurplePuppy on Jul 23, 2013 16:14:19 GMT -5
Here are two different recipes; both are very good! ;D
Salted Caramel Brownies Vs Salted Caramel Brownies
Ina Garten’s Foolproof Salted Caramel Brownies (From Food Network and Foolproof)
Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hour 10 mins
Serves: 12
Ingredients
½ pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1½ tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
5 to 6 ounces good caramel sauce
2 to 3 teaspoons flaked sea salt, such as Maldon
Instructions
Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1½-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
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King Arthur Best Ever Fudge Brownie with Salted Caramel and Sea Salt Recipe from King Arthur Flour
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 15-20
Ingredients
1 cup butter , unsalted
2¼ cups sugar (I use Zulka)
1¼ cups Dutch-processed cocoa powder
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1½ cups king arthur unbleached all-purpose flour
2 cups chocolate chips , semi sweet or dark
½-3/4 cup chopped pecans (or favorite) (optional)
½ jar Salted Caramel Sauce ( about 4 ounces or half a cup)
Maldon Sea Salt flakes for sprinkling on top
Instructions
Preheat oven to 350 degrees.
Lightly grease a 9×13 pan.
In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
Return the mixture to the heat or microwave briefly, just until it’s hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mix to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add the flour and chips and nuts if using. Beat until well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center.
Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.
Cool for 15- 20 min then drizzle the caramel sauce over and sprinkle sea salt on top of the caramel sauce.
Cool completely before cutting and serving.
Salted Caramel Brownies Vs Salted Caramel Brownies
Ina Garten’s Foolproof Salted Caramel Brownies (From Food Network and Foolproof)
Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hour 10 mins
Serves: 12
Ingredients
½ pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1½ tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
5 to 6 ounces good caramel sauce
2 to 3 teaspoons flaked sea salt, such as Maldon
Instructions
Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1½-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
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King Arthur Best Ever Fudge Brownie with Salted Caramel and Sea Salt Recipe from King Arthur Flour
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 15-20
Ingredients
1 cup butter , unsalted
2¼ cups sugar (I use Zulka)
1¼ cups Dutch-processed cocoa powder
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1½ cups king arthur unbleached all-purpose flour
2 cups chocolate chips , semi sweet or dark
½-3/4 cup chopped pecans (or favorite) (optional)
½ jar Salted Caramel Sauce ( about 4 ounces or half a cup)
Maldon Sea Salt flakes for sprinkling on top
Instructions
Preheat oven to 350 degrees.
Lightly grease a 9×13 pan.
In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
Return the mixture to the heat or microwave briefly, just until it’s hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mix to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add the flour and chips and nuts if using. Beat until well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center.
Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.
Cool for 15- 20 min then drizzle the caramel sauce over and sprinkle sea salt on top of the caramel sauce.
Cool completely before cutting and serving.