baked sunday mornings: sweet & salty brownies

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 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.



Recipe update

I’ve been tweaking the gluten-free brownies… the recipe has been adjusted a little (see below) AND I decided to dress them up a little – using both dark chocolate and white chocolate and marbling them. I’ve very pleased with the final product (and they taste just as great)…

Black & White Brownies
3/4 c. chocolate (decide whatever type you like)
6 tbsp butter, at room temperature
3/4 c. brown sugar
2 large eggs
1 tsp vanilla extract
1/4 c. tapioca flour
1/4 c. brown rice flour

preheat the oven to 400 F and grease a brownie pan.

temper the chocolate with the butter over a simmering pot of water – make sure that the water doesn’t touch the chocolate.

I used both white and dark chocolate – so I divided them in half and divided the butter (3 tbsp each) and tempered them each over the water until they melted.

Meanwhile, in a small bowl, mix the two flours together.

In a large bowl, cream together the sugar and eggs. add the vanilla and then the flour. combine. add the melted dark chocolate.

pour into your prepared pan and then add the white chocolate and take the spoon and pull it through the batter – it’ll create a marbled effect.

pop it in the oven for 20 minutes. when baked, remove and place in the ice water (yep, still sticking with that idea) and allow to cool completely.

you should get about 20 brownies. I’ll say it again – I HEART these brownies… enjoy mes amies.