Dark Chocolate Fudge Brownies with Caramel
Mar 30, 2014 22:16:51 GMT -5
Post by PurplePuppy on Mar 30, 2014 22:16:51 GMT -5
Dark Chocolate Fudge Brownies with Caramel
These dark chocolate brownies are dense, rich, fudgy, and the perfect sweetness. The salted caramel drizzle is optional, but it’s not
This caramel sauce is also perfect for ice-cream, popcorn, apple slices, etc. You do need an instant-read thermometer for the caramel.
From: Chew Out Loud
Serves: 12-16
Ingredients
For the Brownies:
1 cup (2 sticks) salted butter, softened
4 oz good quality, unsweetened chocolate
2 cups granulated sugar
4 large eggs, lightly beaten, room temp
1 tsp pure vanilla extract
1 cup all purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
1 cup bittersweet (or semisweet) chocolate chips
For the Salted Caramel Sauce:
2 cups granulated sugar
12 TB unsalted butter, sliced into pieces, and softened
1 cup of heavy cream
1 TB flaky sea salt (you can use kosher salt if you can’t find the flaky salt)
Directions
Preheat oven to 350F, and lightly grease a 13×9 baking pan. Set aside.
In a large, heavy saucepan, melt butter and chocolate over low heat. Stir frequently until smooth and combined. Remove from heat and stir in sugar until combined. Add eggs and vanilla. Whisk by hand to combine thoroughly.
In a separate bowl, whisk together flour, cocoa, and baking powder. Using a rubber spatula or wooden spoon, add dry mixture to the wet mixture gradually, folding together until just combine.
Do not over-mix, as little lumps remaining are fine. Fold in chocolate chips.
Transfer brownie batter to prepared pan. Bake 27-30 minutes, or just until a toothpick inserted in center comes out with few crumbs attached. Do not bake until toothpick comes out totally clean, or it might be over-baked. Cool completely before cutting.
For the Salted Caramel Sauce: In a heavy saucepan, place sugar in even layer. Heat sugar over medium-high, whisking frequently. Once it starts melting, whisk continuously as it cooks, until all clumps are melted down. Turn heat down to medium, insert thermometer into the melted sugar, and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F, add all the butter (caramel may bubble up aggressively when you do this.) Whisk butter/caramel until completely melted. Immediately remove pan from heat, carefully pour in the cream, and whisk until a smooth sauce forms. Whisk in the flaky salt. Let sauce cool until it’s manageable before transferring to a jar. Drizzle desired amount of caramel sauce over cut brownies. Save rest of sauce in fridge for future use on anything you like!
These dark chocolate brownies are dense, rich, fudgy, and the perfect sweetness. The salted caramel drizzle is optional, but it’s not
This caramel sauce is also perfect for ice-cream, popcorn, apple slices, etc. You do need an instant-read thermometer for the caramel.From: Chew Out Loud
Serves: 12-16
Ingredients
For the Brownies:
1 cup (2 sticks) salted butter, softened
4 oz good quality, unsweetened chocolate
2 cups granulated sugar
4 large eggs, lightly beaten, room temp
1 tsp pure vanilla extract
1 cup all purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
1 cup bittersweet (or semisweet) chocolate chips
For the Salted Caramel Sauce:
2 cups granulated sugar
12 TB unsalted butter, sliced into pieces, and softened
1 cup of heavy cream
1 TB flaky sea salt (you can use kosher salt if you can’t find the flaky salt)
Directions
Preheat oven to 350F, and lightly grease a 13×9 baking pan. Set aside.
In a large, heavy saucepan, melt butter and chocolate over low heat. Stir frequently until smooth and combined. Remove from heat and stir in sugar until combined. Add eggs and vanilla. Whisk by hand to combine thoroughly.
In a separate bowl, whisk together flour, cocoa, and baking powder. Using a rubber spatula or wooden spoon, add dry mixture to the wet mixture gradually, folding together until just combine.
Do not over-mix, as little lumps remaining are fine. Fold in chocolate chips.
Transfer brownie batter to prepared pan. Bake 27-30 minutes, or just until a toothpick inserted in center comes out with few crumbs attached. Do not bake until toothpick comes out totally clean, or it might be over-baked. Cool completely before cutting.
For the Salted Caramel Sauce: In a heavy saucepan, place sugar in even layer. Heat sugar over medium-high, whisking frequently. Once it starts melting, whisk continuously as it cooks, until all clumps are melted down. Turn heat down to medium, insert thermometer into the melted sugar, and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F, add all the butter (caramel may bubble up aggressively when you do this.) Whisk butter/caramel until completely melted. Immediately remove pan from heat, carefully pour in the cream, and whisk until a smooth sauce forms. Whisk in the flaky salt. Let sauce cool until it’s manageable before transferring to a jar. Drizzle desired amount of caramel sauce over cut brownies. Save rest of sauce in fridge for future use on anything you like!
