Brown Butter Salted Caramel Brownies
May 9, 2024 23:20:45 GMT -5
Post by maybetoday on May 9, 2024 23:20:45 GMT -5
Brown Butter Salted Caramel Brownies
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened baking cocoa
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon instant coffee (optional; You can't taste it, it just rounds out the chocolate flavor)
2 teaspoons water
2 large eggs, cold from the fridge
1/3 cup plus 1 tablespoon flour
1 cup semi sweet chocolate chunks or chips
1/2 cup good quality salted caramel sauce plus more for drizzling
coarse salt for sprinkling on top
Position oven rack in the bottom third of oven and preheat to 325 degrees.
Line an 8 inch square pan with foil, letting it hang over the edges to use as a handle later. Lightly butter or spray the foil with cooking spray.
Melt the butter in a medium saucepan over medium heat. Cook until the butter isn't foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat. This will probably take about 5 minutes or so.
Remove from the heat and immediately add in the cocoa, sugar, water, vanilla and salt. Stir well.
Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat well by hand for one minute.
Stir in chocolate chips or chunks. Spread batter into the prepared pan. Drizzle the salted caramel sauce over the top of the batter. You could swirl it in if preferred, but I just let it lay on top, where it gets all bubbly and more or less melts into the batter.
Bake at 325 for about 25 minutes or until a skewer inserted in the center comes out almost, but not quite, clean. Cool the pan on a rack then lift out by the edges of the paper. Cut into 16 squares. Drizzle more salted caramel over the top of the brownies and sprinkle with coarse salt. Enjoy!
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10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened baking cocoa
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon instant coffee (optional; You can't taste it, it just rounds out the chocolate flavor)
2 teaspoons water
2 large eggs, cold from the fridge
1/3 cup plus 1 tablespoon flour
1 cup semi sweet chocolate chunks or chips
1/2 cup good quality salted caramel sauce plus more for drizzling
coarse salt for sprinkling on top
Position oven rack in the bottom third of oven and preheat to 325 degrees.
Line an 8 inch square pan with foil, letting it hang over the edges to use as a handle later. Lightly butter or spray the foil with cooking spray.
Melt the butter in a medium saucepan over medium heat. Cook until the butter isn't foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat. This will probably take about 5 minutes or so.
Remove from the heat and immediately add in the cocoa, sugar, water, vanilla and salt. Stir well.
Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat well by hand for one minute.
Stir in chocolate chips or chunks. Spread batter into the prepared pan. Drizzle the salted caramel sauce over the top of the batter. You could swirl it in if preferred, but I just let it lay on top, where it gets all bubbly and more or less melts into the batter.
Bake at 325 for about 25 minutes or until a skewer inserted in the center comes out almost, but not quite, clean. Cool the pan on a rack then lift out by the edges of the paper. Cut into 16 squares. Drizzle more salted caramel over the top of the brownies and sprinkle with coarse salt. Enjoy!
link