Sweet And Salty Brownies Food

SWEET AND SALTY BROWNIES

Steps:

• Line 9-inch square pan with cooking parchment paper, leaving paper hanging over 2 opposite sides of pan. Spray paper with cooking spray.
• Make brownie batter as directed on box using water, oil and eggs. Stir in pretzels, caramel bits and peanuts. Pour batter into pan.
• Bake and cool as directed on box. Cut into 6 rows by 6 rows.

SWEET AND SALTY BROWNIES (WITH A LAYER OF SALTED CARAMEL... !)

Steps:

• Make the Caramel: In a medium sauce pan, combine the sugar and corn syrup with 1/4 cup water, stirring together carefully so you don't splash the sides of the pan. Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.
• Remove from the heat and slowly add the cream (it will bubble up). Then add the fleur de sel. Whisk in the sour cream. Set aside to cool.
• Make the Brownie: Preheat oven to 350. Butter the sides and bottom of a 9 x 13" pan. Line the bottom with parchment paper. Butter the parchment.
• In a medium bowl, whisk the flour, salt and cocoa powder.
• Place the chopped chocolate and butter in a bowl over simmering water.
• Stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water. Whisk in both sugars until completely combined. Removed bowl from pan.
• Add 3 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 incorporated. Do not overbeat the batter at this stage or your brownies will be cakey.
• Add the flour mixture. Using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.
• Assemble: Pour half of the mixture into the prepared pan and smooth the top with an offset spatula. Drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. Gently spread the caramel sauce evenly. In heaping spoonfuls, scoop the remaining batter over the caramel layer. Smooth the brownie batter gently over the caramel. Drizzle with remaining caramel.
• Bake the brownies for 30 minutes, rotating the pan halfway through. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.
• Remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.
• Cool completely before serving. These are even better the NEXT day, if they last that long --.
• Note: Fleur de sel is a very expensive, natural flaked sea salt. I used freshly ground sea salt and it seemed to work just fine. :).

SWEET AND SALTY DOUBLE NUT TOFFEE BROWNIE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
• In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
• Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.

SWEET AND SALTY PRETZEL BROWNIES

Steps:

• Heat oven to 350°F. In medium bowl, mix crushed pretzels, sugar and butter. Press in ungreased 13x9-inch pan. Bake 8 minutes. Cool 20 minutes.
• In medium bowl, stir brownie mix, contents of chocolate syrup pouch (from brownie mix box), water, oil and eggs until blended. Carefully spread batter over cooled crust.
• Bake 19 to 22 minutes or until toothpick comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Frost cooled brownies with vanilla frosting. Sprinkle with chopped pretzels and nuts. Cut into 4 rows by 6 rows.

SWEET AND SALTY PRETZEL BROWNIES

Steps:

• Line a 9x9 square baking pan w/foil extending 2 inches above sides of pan.
• Melt both chocolates and the butter in a large bowl in the microwave stirring often.
• Remove and stir in cracker crumbs (2 cups) and milk until blended.
• Fold in 2 cups pretzels.
• Spread in baking pan.
• Lay remaining pretzels on top.
• Cover and refrigerate at least 1 1/2 hours or until firm.
• Lift foil by ends onto cutting board.
• Cut into 6 strips, then cut each strip into 6 squares.