Friday, 11 March 2011

Sweet and Salty Caramel Brownies Recipe


Oh heaven help me that's a good brownie!

I'm a massive sweet and salty fan and I adore the amazing book Baked Explorations so I was bound to be crazy for these glorious caramel filled brownies.

This recipe is described in the book as follows:

'It is brownie as fetish.  The Sweet & Salty Brownie is the Baked brownie in extreme, a decadence on par with other, more well known (and perhaps more respected) desserts...The caramel taste is more of a hint and less of an explosion, befitting this elegant dessert; the result is a fudgey-chocolatey-caramely brownie.'



The Baked boys go on to say that this is their most requested recipe and that doesn't surprise me, this is brownie deliciousness on steroids.  The caramel is glorious and the actual brownie extremely chocolatey, I adore the salty topping but left some plain as I rightly assumed hubby wouldn't.  It was great to compare the two and the added salt definitely brings out the fantastic taste of the salted caramel filling. 

If you love brownies you have to try this recipe, this is brownies at their most epic!

Sweet and Salty Brownies
Recipe from Baked Explorations by Matt Lewis and Renato Poliafito

For the caramel filling :

1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

For the brownie :

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
11 ounces (311g) good quality dark chocolate, coarsely chopped
1 cup (226g) unsalted butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract

For the filling :

In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350F (175 C), or until the mixture is dark amber in colour, 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.

For the brownie :

 Preheat the oven to 350F (175′C).

Butter the sides and bottom of a glass or light coloured metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.

In a medium bowl, whisk together the flour, salt and cocoa powder.

Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage, or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible.

To assemble the brownie :

 Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.

Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons fleur de sel and 1 teaspoon coarse sugar.

Cool the brownies completely before cutting and serving.


Enjoy!

This post has been added to Foodista's Best Brownies.

Best Brownies

13 comments:

From Beyond My Kitchen Window said...

If yesterday's cake wasn't gorgeous enough. These look amazing!!!!I love the sound of the caramel and salt.

Corrine said...

Those look divine! I've been wanting to bake these, maybe I'll give them a try this weekend, I love salty and sweet too.

Lisa said...

Did you just close your eyes in bliss and sigh in delight when you took a bite of this? I know I would have.

Sarah-Jane - SiliconeMoulds.com said...

Oliver would sell his soul for these he loves chocolate cake - bownies in particular.

Want to swap for some chocolate muf cake ? The batch I made has given me more cake that I know what to do with !

Ocean Breezes and Country Sneezes said...

Wow! This is the best looking brownie I've ever seen! Yum!

Butter Hearts Sugar said...

I don't have to be told twice, I'll definitely be giving these a go. They look dreamy, I love sweet and salty combinations.

Natasha Green ★ said...

these sound really interesting, it looks good too! All the best, Natasha from the Rambles and Shambles blog http://theramblesandshamblesblog.blogspot.com

Alisa said...

I love the combination of sweet and salty. your brownies rocks!I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this Brownies widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for Brownies,Thanks!

PurpleRamblings said...

I am absolutely droooooling at the thought of these. Salted Caramel is my absolute favourite thing at the moment, but I can't make them until after Lent as I stupidly gave up chocolate. The anticipation may well kill me o_O

buy rift platinum said...

Great! this is perfectly baked. .wanted to eat as good as this one. =0

Eddel29 said...

mouthwatering! wanna try this asap. :)

Charenn29 said...

yummy post

Jill @ MadAboutMacarons said...

Wicked! Love them and can't get enough salted caramel just now in sub-zero temps. Add it with the fudgey chocolate bliss... Love the pics!