Tuesday, May 3, 2011
I made these brownies a few weeks for a group of dudes headed to the woods for a Bucks Party (a bachelor party, for all you non Aussies). In contrast to the mini wedding cake I made for the other half of the lovely couple these brownies were dark, rich, and their only delicate quality was the perfect amount of saltiness that ran through the caramel. From what I hear, they were a very worthy accompaniment to a whole roast pig, lots of beer, and an impressive assortment of Scotch and Bourbon. Don't worry, I took them out of that pretty pink Pyrex before sending them on their way.
Sweet and Salty Brownies
adapted from BAKED: Explorations
For the Caramel
2T light corn syrup
1/2c heavy cream
1t fleur de sel
1/2c sour cream
1. In a medium saucepan combine the sugar, corn syrup, 1/4c water and stir together carefully. Cook this mixture over high heat until an instant read thermometer reads 350F OR until the mixture is dark amber in color (6-8min). Be careful guys, I almost burnt my caramel because my candy thermometer is a POS and I wasn't paying close enough attention.
2. Remove from heat and slowly add the cream, then the salt, then the sour cream. Set aside to cool.
Note: This recipe makes more than enough caramel for the brownie assembly. Use the extra to serve with the brownies or to make awesome brownie ice-cream sundaes.
For the Brownies
1 1/4c flour
2T unsweetened cocoa powder
1t fleur de sel
11oz dark chocolate, chopped (I used valrhona)
1c unsalted butter, cut into cubes
1 1/2c sugar
1/2c packed light brown sugar
5 large eggs, room temp
Preheat oven to 350, line a 9x13 baking dish with buttered parchment or aluminum foil
1. In a medium bowl whisk the flour, salt and cocoa powder
2. Put the chocolate and butter in the bowl of a double boiler set over simmering water and stir occasionally until chocolate and butter are melted. Take the bowl from the heat, add both sugars and whisk until thoroughly combined.
2. Add three eggs to the mixture and whisk until just combined, add the remaining eggs and vanilla.
3. Sprinkle the flour mixture over the chocolate mixture and fold to combine, do not overbeat or your brownies will be cakey instead of fudgy.
1 1/2t fleur de sel
1t coarse sugar (demerara and turbinado sugar would work great for this)
Pour half of the brownie mixture into the prepared pan and smooth the top with an offset spatula. Drizzle about 1/2c of the caramel over top while being careful to make sure the caramel doesn't come into contact with the edge of the pan. Gently spread the caramel into an even layer. Finish by topping the caramel layer with big dollops of the remaining brownie batter and gently smooth the top.
Bake the brownies for 30min, rotating the pan halfway through. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
Directly after removing the brownies from the oven, sprinkle with the fleur de sel and coarse sugar.
Cool completely before cutting and serving.