Salted Caramel Dark Chocolate Brownies Food

DARK-CHOCOLATE BROWNIES WITH CARAMEL AND SALTED PEANUTS

Steps:

• Line the bottom of a 9-inch square baking pan with parchment paper. Butter paper and sides of pan. Place caramels, flour, and cocoa in a medium bowl and toss to combine. Set aside.
• In a double boiler set over simmering water, melt butter. Add chocolate and stir until melted. Remove from heat and let cool, about 10 minutes.
• Meanwhile, preheat oven to 350°F. In a large bowl, whisk together sugars, eggs, vanilla, and salt until very thick, about 3 minutes. Stir in chocolate mixture. Stir in reserved caramel mixture and peanuts, mixing until just combined.
• Spread brownie batter in prepared pan. Bake for 30 minutes. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3 to 4 hours, before cutting into squares.

SALTED CARAMEL DARK CHOCOLATE BROWNIES

Steps:

• 1. Make caramel according to recipe. https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html
• 2. In a double broiler, melt and whisk butter, chocolate squares, and 3/4 cup chips. Blend until even sauce.
• 3. Stir in cocoa. Continue to whisk until thoroughly blended. Set aside.
• 4. In a mixing bowl, beat sugar, vanilla, and eggs until frothy.
• 5. Then add one tablespoon of chocolate mix at a time until eggs are tempered. Then dump into rest of chocolate and beat.
• 6. Finally mix in sifted flour.
• 7. Preheat oven to 350.
• 8. In a square baking dish, line with parchment paper and spray with non-stick spray. Have extra paper on each side, so that you may later pull out brownies by hang off.
• 9. Pour half your brownie mix into pan. Spread evenly all the way to corners.
• 10. Pour half your caramel, in spoonfuls, in variously places.
• 11. Pour the rest of the brownie batter atop and spread to corners.
• 12. Top with rest of caramel. With a knife, swirl lightly the brownie and the caramel.
• 13. Bake for 30-40 minutes or until a toothpick comes out without batter.
• 14. Sprinkle 1/4c of chips atop.
• 15. In a small bowl, mix kosher salt and coarse sugar. Sprinkle.
• 16. Let brownies cool ambiently for 3 hours before removing from pan and cutting. Or place in refrigerator for 1.5 hours.

SALTED CARAMEL FROSTED BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper.
• In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
• In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
• Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
• For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
• For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
• To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.

SALTED CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• To prepare brownies.
• Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
• Combine the flour, and the next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.
• Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla extract.
• Add this mixture to the flour mixture,stir to combine.
• Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray.
• Bake at 350 degrees for 19 minutes, or until a wooden pick inserted comes out with moist crumbs clinging.
• Cool in pan on a wire rack.
• TO PREPARE TOPPING:.
• Melt 1/4 cup butter in a saucepan over medium heat.
• Add brown sugar, 1 1/2 tablespoons milk, and cook 2 minutes.
• Remove from heat, and add vanilla and powdered sugar, and stir with a whisk until smooth.
• Spread mixture evenly over cooled brownies,let stand 20 minutes, or until set.
• Combine remaining 2 tablespoons milk, and chocolate in a microwave-safe bowl, and microvave on high for 45 seconds, or until melted, stirring after 20 seconds.
• Stir just until smooth, and drizzle over caramel.
• Sprinkle with sea salt, let stand until set, and cut into 20 squares.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease bottom of 9x13-inch baking pan.
• Prepare brownie mix as directed on package.
• Spread 2 cups of the brownie mixture in prepared pan.
• Combine caramel topping and flour in bowl; mix well.
• Spread evenly over brownie mixture; sprinkle with coconut.
• Using a spoon, drop remaining brownie mixture on top of caramel layer.
• Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
• Cut into squares.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.