Tag: gordon salted caramel brownies

CARAMEL FILLED FLEUR DE SEL BROWNIES

 

 Ingredients:



For the Salted Caramel Filling:
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup heavy cream
1 teaspoon fleur de sel
¼ cup sour cream



For the Brownie Batter:
1¼ cups Cup 4 cup gf flour or all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces semi-sweet chocolate chips

 1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract


For the Topping:
1½ teaspoons fleur de sel
1 teaspoon coarse sugar



Directions:



1. Make the Caramel:
In a medium saucepan, combine the sugar and corn syrup with ¼ cup
water, stirring them together carefully so you don’t splash the sides of
the pan. Cook over high heat until an instant-read thermometer reads
350 degrees F, or until the mixture is dark amber in color (keep a close
eye on the caramel at all times, as it goes from golden brown to black
and burnt very quickly), 6 to 8 minutes. Remove from the heat, and
slowly add the cream (careful, it will bubble up) and then the fleur de
sel. Whisk in the sour cream. Set aside to cool.

2. Make the Brownie Batter: Preheat oven to 350 degrees
3. Line 9×13-inch pan with nonstick foil.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in a microwave bowl and heat until melted. 
6. Add three eggs to the chocolate mixture and whisk until just
combined. Add the remaining eggs and whisk until just combined. Add the
vanilla and stir until combined.

7. Sprinkle the flour mixture over the chocolate. Using a spatula,
fold the dry ingredients into the wet ingredients until there is just a
trace amount of the flour mixture still visible.

8. Assemble the brownies:
Pour half of the brownie mixture into the pan and smooth the top with a
spatula. Drizzle about ¾ cup of the caramel sauce over the brownie
layer in a zigzag pattern, making sure the caramel doesn’t come in
contact with the edges oft he pan or it will burn. Use an offset spatula
to spread the caramel evenly across the brownie layer, leaving about a
½-inch border around the edges. In heaping spoonfuls, scoop the rest of
the brownie batter over the caramel layer. Smooth the brownie batter
gently to cover the caramel layer.

9. Bake the brownies for 30-35 minutes, rotating the pan halfway through
the baking time, and check to make sure the brownies are completely
done by sticking a toothpick into the center of the pan. The brownies
are done when the toothpick comes out with a few moist crumbs.

10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
12. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.

Recipe adapted from Baked Explorations

SALTED CARAMEL BROWNIE TRIFLE!!!






ARE
YOU SITTING?  YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!!  IT IS
THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER.  AND TRUST
ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  



THIS
TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES.  HAVE
YOU TRIED THEIR BROWNIES?  THEY ARE FUDGY, MOIST, THICK AND DENSE.  THE
PREFECT BROWNIE FOR A TRIFLE.  THESE BROWNIES STAND UP TO THE TEST OF
LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND
NOT TURNING INTO MUSH…..EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!



YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!


NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.


2. 
MAKE HOMEMADE SALTED CARAMEL.  THIS CAN BE MADE SEVERAL DAYS AHEAD OF
TIME AND PARKED IN THE FRIDGE.  THE RECIPE MAKES 2 CUPS.  YOU WILL ONLY
NEED 1 CUP FOR THIS RECIPE.  USE THE REST ON APPLES, ICE CREAM OR JUST
WITH A LARGE SPOON! MMMMMM!

SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquefy.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Use 1 cup in the trifle and save the other cup!




3.  HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:  



  • 4 tablespoons cold water
  • 3 teaspoons unflavored gelatin
  • 3 cups chilled heavy cream
  • 1 1/2 cupS powdered sugar



  1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
  2. In
    a small skillet, add about 1/2-inch of water, and heat over medium-high
    heat. Place the small bowl with the gelatin directly inside the
    skillet. Stir the gelatin until it is melted, about 2 minutes. Remove
    the bowl from the skillet.
  3. In
    the mixer, use whisk attachment and beat the
    heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin
    mixture and continue to beat until stiff peaks have formed. 

TO
ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH
LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM.  REPEAT UNTIL YOU REACH
THE TOP OF YOUR TRIFLE BOWL.  KEEP CHILLED.  I CHILLED MINE OVERNIGHT.

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