Friday, December 12, 2014

Browned Butter Brownie with Caramel and Sea Salt

OK, this is my go too brownie.  I made it for the Holiday Meeting of the Monrovia Association of Fine Arts.  It was a hit.  EVERYONE raved about how it was the best brownie they have ever had.  EVER.

But really whats not to love.  Its not overly sweet.  Its ooey, gooey chocolatey with just a touch of salt to make your taste buds dance.  Its really yummy.

I cheat too.  Big surprise, right!  Instead of making my own caramel, which I;m totally capable of I use canned Nestles La Lechera brand dulce du leche.  Really good stuff, thick, rich and very caramel.  Why make your own when you can just buy it?

I finish with Maldon Sea Salt, but really anygood quality flaked sea salt will work just fine.  For gawds sake don't use regular table salt, that iodized stuff tastes like metal and just ruins your tastebuds.

I use a good rich ultra pure ducth process cocoa called Black Onyx that I get from Surfas in Culver City. If you can find that, Hersheys Special Dark cocoa powder would be a great substitute.

Browned Butter Brownie with Caramel and Sea Salt

  • 10 T unsalted butter- cubed
  • 3/4 c Black Onyx Cocoa Powder
  • 1 1/4 c sugar
  • 1/2 t kosher salt
  • 2 T water
  • 1 t vanilla extract
  • 2 eggs
  • 1/3 C + 1 T all purpose flour
  • 1/2 c chopped walnuts
  • 1/3 c La Lechera dulce du leche
  • 2 t flaked sea salt

Preheat oven to 325F.  Place a shelf in the bottom third of oven.   Line an 8X8 baking dish with foil and spray with non-stick cooking spray

In medium sauce pan place cubed butter over medium heat.  Stir and cook until it stops foaming.  Remove from heat and add sugar, cocoa powder, and kosher salt.  Stir until smooth.  Add eggs one at a time and stir until smooth and shiny.  Stir in vamilla.  Stir in flour until smooth.  Fold in nuts.  Pour into prepared pan.

Place caramel into a plastic sandwich bag. Cut off a small, 1/4 inch corner of the bag.  Pipe the caramel in a criss cross pattern on the brownie mix.  Place in oven.  Bake 25-30 minutes until firm and tester comes out with a few crumbs on it.

Remove from oven.  Sprinkle with the flaked sea salt.  Cool completely.  Remove brownie from pan by grabbing sides of foil.  Cut into 16 brownies.

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