Salted Caramel Frosted Brownies
These homemade Salted Caramel Sauce, made with salted butter and laced with a splash of vanilla, adds over-the-top decadence to her fluffy buttercream frosting, which complements the rich chocolate brownies.
Prep time:
Cook time:
Serving size: 20
Calories per serving: 425
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 425
Brownies:
6 ounces unsweetened chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 tablespoon vanilla
1 teaspoon kosher salt
Salted Caramel Buttercream:
4 cups confectioners' sugar
2 sticks (1 cup) salted butter
1/4 cup heavy cream
Directions:
For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper.
In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.
Source: foodnetwork.com
In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
