Wednesday, September 16, 2015

Caramel Stuffed Brownies

I have a love affair with caramel. There is absolutely nothing wrong with it. It’s soft, it’s chewy, and it pairs with chocolate, or salt (two of my other favorite things). Back in the day when I worked in a candy store, the caramel shelf was my favorite to package. I loved the uniform shape and when the caramel was freshly made, it was hard not to sneak the whole tray into my car and drive off into the sunset. Caramel evokes insane reactions on my part. This weekend, I was dog watching for my professor and she said the best words I could ever hear, “I have some extra caramel…do you want it?”

The hallelujah chorus in my head went off as I tried to keep cool. I thought about Netflix and me in bed pounding back caramel, pure bliss. I responded calmly and said, “oh sure if you don’t want it.” I got a tupperware full and I was a happy girl.

The thing that excites me about caramel is that it fits with any dessert. You can have it as a sauce for a tart, a frosting for a cake, or swirl it in really anything. As my favorite season of fall baking approaches, caramel becomes a staple in ensure a comforting flavor. While I wanted to eat the caramel in its true form, I decided against it and decided to make…caramel stuffed brownies.

This idea actually derived from my professor. When she gave me the caramel she mentioned heating it up and swirling it into brownies. I was sold. However, since the move, I have yet to invest in a microwave, because are they really necessary? In this case, yes it would have been helpful, but I went with the traditional stovetop melt.

The recipe I stumbled on was from Show Me the Yummy. Flourless salted caramel brownies. Sold. As much as I love a traditional brownie, I have grown to crave the flourless structure. Using cornstarch instead of flour provides the brownie with the structure it needs, but makes the center feel much fudgier in my opinion. Overall, the taste seems softer.

To begin, I started by melting the chocolate, butter and espresso powder. It is important to keep an eye on this mixture, because if you’re like me and get distracted, it may burn. Luckily, I ran back just in time, but yes, chocolate melting requires the utmost attention.

Next in a large bowl, mix the brown sugar, eggs and vanilla until mixed thoroughly. Then add the cooled chocolate mixture. Finally add the cocoa powder, cornstarch and salt and mix until together. On Show me the Yummy, they suggest pouring half the brownie batter into the pan and baking for 10 minutes. Personally, I dumped the whole batter in and baked for 10 minutes. I then melted the caramel in the pan and poured it directly onto the hot batter. Smother with chocolate chips and bake for around 25 minutes at 350 degrees.

The consensuses of these brownies are that they are amazing. They are soft, chewy, and stuffed with caramel. What more does a dessert need? Add these brownies to your baking list and enjoy!

Flourless Salted Caramel Brownies
recipe from Show Me the Yummy

Ingredients

For the Brownies:
  • 6 tablespoon unsalted butter
  • 8 oz semi sweet chocolate chips (about 1 cup)
  • 1 tablespoon instant coffee or espresso granules 
  • 2 large eggs, room temperature
  • ¾ cup brown sugar
  • 2 teaspoons vanilla
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt 

For the Caramel head over to Show Me the Yummy

Instructions:
  1. Preheat oven to 350 degrees F.
  2. Prepare an 8x8 baking pan by lining it with parchment paper.
  3. Set a small saucepan over low heat and add in butter, chocolate chips, and coffee granules.
  4. Stir until the butter and chocolate have fully melted. Allow to set and cool slightly.
  5. Using a stand mixer beat together eggs, sugar, and vanilla extract for 2 minutes.
  6. Add melted chocolate mixture and mix thoroughly.
  7. With the mixer on low, add cocoa powder, cornstarch, and salt, mixing until well combined. Scrape down the bowl.
  8. Pour half of the batter into prepared pan, spreading it evenly with a greased spatula. Bake for 10 mins minutes or until top has just set in the center.
  9. Evenly pour caramel over the brownies.
  10. Top with remaining brownie batter.
  11. Sprinkle the top with sweet chocolate chips.
  12. Bake for 20-30 minutes, or until center is set.
  13. Cover with foil and place in fridge for at least 2 hours, or until the brownies are completely cold.


 

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