Sweet and Salty Brownies
The debate: fudgy vs. cakey brownies. Oddly enough, this debate doesn’t apply to these miraculous brownies. They’re fudgy without being wet and overbearing. When we ate these this weekend, my friend asked me if I ever make the same recipe twice or if I’m always trying something new (since there are a million recipes out there). I said that when I find a result that I can’t possibly imagine any better, I stop looking. These are my brownies. I’m done, the search is over.
This recipe is from Baked Explorations, and this is the brownie that put their bakery, Baked- in NYC, on the map. Food can indeed be trendy and salt is very much a trend these days. Fleur de sel, to be specific. There are salted chocolates, salted caramels, cupcakes, etc. Though salt may be a trend, the balance of sweet and salty is age old. Similar to the cowboy cookies, this dessert is everything you might need or want in one (well, several) perfect bite. I did make some changes from the original recipe, however, and am extremely happy with the end result.
Sweet and Salty Brownies
Adapted from Baked Explorations
Makes at least 24 small brownies
1 1/4 c. flour
1 tsp. salt
2 tbsp. unsweetened cocoa powder
11 oz. dark or bittersweet chocolate (1 3/4 c. chips)
1 c. (2 sticks) unsalted butter (or if you only have salted, don’t add salt above)
1 1/2 c. sugar
1/2 c. packed brown sugar
5 eggs, room temperature
2 tsp. vanilla extract
3/4 c. butterscotch sauce (store bought or http://www.homebeccanomics.com/post/8829761827/homemade-butterscotch-sauce)
For Topping: 3/4 tsp. coarse kosher salt, 1 tsp. coarse sugar
When baking, it’s best if your ingredients are room temperature. Take your eggs out about an hour before you plan to use them. OR, if you forgot like I did, then put your eggs into warm water and change the water ever few minutes until they’re brought to room temperature;
1. Preheat oven to 350 degrees.
2. Grease the bottom and sides of a 9×12 glass or light metal pan. Line the bottom (edges can come up on two sides that are across from one another) with parchment paper and grease the parchment paper.
3. Whisk flour, salt and cocoa powder in a medium bowl.
4. Chop butter into tablespoon amounts and place in a glass bowl with your chocolate chips. Microwave for 3, 30 second intervals, stirring between each time, until smooth.
Two sticks of butter? Yes, yes. I’m sorry, did you not know? Brownies are bad for you.
Not quite, one more microwave session
Beautiful
5. While butter/chocolate is microwaving, combine sugars. As soon as chocolate is finished, add sugars and stir until smooth. Let cool several minutes if needed, so that mixture is room temperature.
You will know your brown sugar was correctly measured if it comes out like a sand castle.
6. Add three eggs to mixture and whisk until combined. Add remaining eggs and whisk again, till JUST combined.
7. Add vanilla and stir in.
8. Sprinkle the flour mixture over the top and fold in gently. Stop when you still see wisps of white (don’t overmix!).
9. Spread half your chocolate mixture into the prepared pan and smooth into edges.
10. If butterscotch was refrigerated, microwave for thirty seconds in a glass bowl. If fresh, measure out 3/4 c. and pour in a zigzag pattern over the batter, being careful to avoid edges (caramel will burn when it bakes).
SO glad I had some in the fridge already. Didn’t I tell you it comes in handy a lot?
11. Using a ladle, drop the rest of the batter as evenly over the caramel as possible. Smooth until flat and even with a spatula.
12. Bake for 35-40 minutes, rotating pan about halfway through baking time. Don’t be afraid that you will OVERbake these; underbaking would be the bigger problem. Test with a toothpick through the center; the toothpick should come up with some crumbs stuck to it, but it should NOT be wet.
13. While brownies are baking, mix your sugar and salt topping. As soon as you remove these from the oven, sprinkle the mixture over the top.
14. Let cool completely. Will keep at room temp., tightly wrapped, for up to 4 days. I know I say this a lot, but they freeze REALLY well. To freeze, place cut brownies on a sheet pan and place in freezer, uncovered. After several hours, remove from sheet and toss in one large bag or individual baggies. Perfect for school lunch treats!
They’re dry and almost chewy on top but as you bite in, the caramel center has created this ridiculousness denseness that is just incredible. I think it’s why they freeze so well; I actually ate some right from the freezer and liked it almost as much as the fresh ones.
Sweet and Salty Brownies
Adapted from Baked Explorations
Makes at least 24 small brownies
1 1/4 c. flour
1 tsp. salt
2 tbsp. unsweetened cocoa powder
11 oz. dark or bittersweet chocolate (1 3/4 c. chips)
1 c. (2 sticks) unsalted butter (or if you only have salted, don’t add salt above)
1 1/2 c. sugar
1/2 c. packed brown sugar
5 eggs, room temperature
2 tsp. vanilla extract
3/4 c. butterscotch sauce (store bought or http://www.homebeccanomics.com/post/8829761827/homemade-butterscotch-sauce)
For Topping: 3/4 tsp. coarse kosher salt, 1 tsp. coarse sugar
1. Preheat oven to 350 degrees.
2. Grease the bottom and sides of a 9×12 glass or light metal pan. Line the bottom (edges can come up on two sides that are across from one another) with parchment paper and grease the parchment paper.
3. Whisk flour, salt and cocoa powder in a medium bowl.
4. Chop butter into tablespoon amounts and place in a glass bowl with your chocolate chips. Microwave for 3, 30 second intervals, stirring between each time, until smooth.
5. While butter/chocolate is microwaving, combine sugars. As soon as chocolate is finished, add sugars and stir until smooth. Let cool several minutes if needed, so that mixture is room temperature.
6. Add three eggs to mixture and whisk until combined. Add remaining eggs and whisk again, till JUST combined.
7. Add vanilla and stir in.
8. Sprinkle the flour mixture over the top and fold in gently. Stop when you still see wisps of white (don’t overmix!).
9. Spread half your chocolate mixture into the prepared pan and smooth into edges.
10. If butterscotch was refrigerated, microwave for thirty seconds in a glass bowl. If fresh, measure out 3/4 c. and pour in a zigzag pattern over the batter, being careful to avoid edges (caramel will burn when it bakes).
11. Using a ladle, drop the rest of the batter as evenly over the caramel as possible. Smooth until flat and even with a rubber spatula.
12. Bake for 35-40 minutes, rotating pan about halfway through baking time. Don’t be afraid that you will OVERbake these; underbaking would be the bigger problem. Test with a toothpick through the center; the toothpick should come up with some crumbs stuck to it, but it should NOT be wet.
13. While brownies are baking, mix your sugar and salt topping. As soon as you remove these from the oven, sprinkle the mixture over the top.
14. Let cool completely. Will keep at room temp., tightly wrapped, for up to 4 days. I know I say this a lot, but they freeze REALLY well. To freeze, place cut brownies on a sheet pan and place in freezer, uncovered. After several hours, remove from sheet and toss in one large bag or individual baggies. Perfect for school lunch treats!
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