Thursday, June 03, 2010

sea salt caramel brownies...

I saw JennyMac’s  recipe for sea salt carmel brownies a few weeks ago and couldn’t stop thinking about trying them.  I finally decided to try them last night….and they are really good.  Husband was speechless as he quickly polished one off and said it was awesome when he was finished.

And since my mom asked for it, here is the recipe.

JennyMac’s Sea Salt Carmel Brownies
Preheat oven to 350.
Spray/grease 9×9 pan.

Brownie Ingredients and Directions:
2 eggs
1/2 c. canola oil (I didn’t have canola, so I used vegetable oil and it still turned out fine)
2 t. vanilla
1 c. sugar
1/3 c. cocoa powder
3/4 c. flour
1/4 t. salt
1/4 t. baking powder
Mix eggs, oil, vanilla, and sugar.  In a separate bowl, mix dry ingredients (or if you’re lazy like me and don’t like to get extra bowls dirty, you can mix it all together and it usually works fine too).  Then mix everything together until blended.  Pour batter into prepared 9×9 pan.  Bake for 25 min.

Sea Salt Caramel Ingredients and Directions:1/2 c. sugar3 T. butter1/4 c. cream1/4 to 1/2 t. sea salt (to taste)
Get all ingredients out before starting….as JennyMac said, carmel is easy but you have to keep stirring the whole time.  Pour sugar in a small pan on stove. Cook over medium heat until sugar begins to melt. As it begins melting and turning brown in color begin to whisk and whisk continuously until ALL sugar is melted. You can easily swirl the sugar in the pan as well to keep it moving and melting. Once it is completely melted, add butter and whisk until butter is completely melted. Take off the heat and after about 20 seconds, slowly add the cream. The mixture will bubble and erupt. Keep whisking until the mixture is completely smooth.  If it begins seizing up, put it back on the hot burner to let the caramel melt a bit and keep whisking. Once it is smooth, pull it off the stove and let it cool. Start with 1/4 t. of sea salt and add more to your own taste. Once the caramel is cooled, spread it over your brownie mixture.

Chocolate Genache Ingredients and Directions:
Chocolate genache can be prepared in several ways. The trick is, the thicker you want it, use more chocolate than cream. For this, I used about 1/4 cup cream to 6 oz of finely chopped chocolate (I used semi-sweet chocolate chips – not chopped up, just poured straight out of the bag).  The standard ratio is 1 c cream to 12 ounces of chocolate. Experiment. You can ALWAYS add more chocolate.  Place the cream in a small pan and heat to almost the boil. Pour over your chopped chocolate and stir stir stir stir it smooth.  1 teaspoon of vanilla is optional.  Spread over caramel layer and put in the fridge for about 30 minutes to set.


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