sweet & salty brownies.
Good? Heck no! A-MAZ-ING. Incredible. Ridiculous. Gooey. Delicious. All of those things rolled into one.
These brownies are the original reason I purchased the book baked explorations. Picture it: I noticed a tweet – clicked on the link, saw the recipe, clicked onto my amazon.ca account and voilà – book in hand by the end of the week.
This recipe alone would make purchasing the book worth it (however … this book isn’t a one trick wonder – I am lovin’ a plethora of other recipes too). Participating in baked sunday mornings was a nice bonus.
Seattle Pastry Girl started a blog – every second Sunday, those of us who want to, are invited to blog about a recipe (there is a set schedule for us) found in Matt Lewis and Renato Poliafito’s book baked explorations. Being the fan that I am (buttermilk pie anyone?) – I decided to participate.
That is how I ended up here – telling you about my experiences baking sweet & salty brownies.
Step one of the processes – make caramel (the filling). It took me two tries. Yes. I seem to still be having difficulty figuring out the difference between dark amber and burnt (even using a candy thermometer I can’t seem to get it right). But at least it only took me two tries – you can imagine my excitement when it worked out (dancing around my kitchen and murmurers of, “this is awesome” were the order of the day).
Salty caramel – check!
You might be wondering where the recipe is? Don’t worry – you didn’t miss anything. One of the rules is that we don’t post the actual recipe. I have however, included a pretty basic step-by-step photo gallery of what I did. Click here for the actual recipe.
While that was cooling, I started working on the brownie batter – my strongest recommendation for this part – is to use eggs at room temperature. You’ll be whisking them into a warm batter, and so to prevent curdling, ensure your eggs are tempered.
Otherwise … this is a totally uncomplicated recipe. I used SALTED butter to increase the saltiness of the finished product (I’m a firm believer in the use of salted butter in baking).
Picture it. Layer of brownie, layer of caramel, layer of brownie. The gooey factor is pretty intense.
I pulled them out of the oven, allowed them to cool completely and then … froze them. Yep. I tried cutting them, but they were so moist that it was next to impossible without creating an absolute mess. So I froze them overnight and then was able to easily cut them.
Having happily nibbled on the trimmings (remember … I always trim the sides off my brownies and squares), I realized that these are probably the most intense brownies I’ve ever tasted: and so I chose to cut 1-inch squares. 70 squares to be exact. Awesome.
Perfect for sharing … if you feel like it.