Monday, September 20, 2010

caramel salted brownies...

brownie batter

in a sauce pan over medium heat, mix:

-3/4 cup vegetable oil
-1/4 cup water
-2 cups brown sugar
-a heaping 3/4 cup of dark chocolate unsweetened cocoa
-2 cups all purpose flour
-1 heaping teaspoon of coarse sea salt
-1 tablespoon vanilla extract

(add ingredients in that order. remove from heat after flour.)


in a saucepan over high heat, mix:

-8 tablespoons butter
-2 tablespoons half & half, heavy cream or whole milk
-1 1/2 to 2 cups of brown sugar
-1 or 2 teaspoons coarse sea salt
-1 tablespoon vanilla extract
(bring to a boil, stir vigorously until it thickens.)

-layer the brownie batter and caramel in a parchment paper-lined pan (i.e. pour half the brownie batter, then pour half of the caramel, then the rest of the brownie batter, than the rest of the caramel.) sprinkle coarse sea salt over the top layer. bake for about 20-25 minutes in a 350 degree oven (but make sure you keep an eye on them, all ovens are different).

-it's better to take them out of the oven too early rather than too late. they probably won't look done when they are done, so the knife test is a must.

-let cool and refrigerate for a few hours or even overnight before cutting (i like storing them in the fridge too).
-the measurements for caramel are approximate. it always turns out delicious as long as you stir enough and allow it to thicken. if the caramel isn't thick enough it will just melt into the batter (which still tastes amazing but isn't quite as pretty).

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