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These intensely flavored dark chocolate brownies are spread with a layer of caramel then topped with bittersweet chocolate ganache. Caramel and deep chocolate flavor burst in your mouth with every bite. Both the brownies and the caramel can be made in advance then assembled the day you plan to serve them. Because these are so intense, a small square is extremely satisfying.
Keeping:商店之间没有一流的布朗尼ers of waxed paper in an airtight plastic container, at room temperature, for up to 4 days. To freeze for up to 4 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Label and date the package. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Making a Change:Add 1 cup roughly chopped walnuts to the batter before pouring into the pan to bake and mix them in thoroughly.
Streamlining:The Classic Caramel Sauce can be made up to 2 weeks in advance and kept in a tightly covered container in the refrigerator.
Ingredients
Makes 25 brownies
Brownies
Caramel
Bittersweet Chocolate Ganache Topping
Special Equipment
Step 1
Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.
Step 2
Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it's melting. Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.
Step 3
Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.
Step 4
Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the vanilla and stir to blend well.
Step 5
Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.
Step 6
In a medium bowl, sift the flour and cocoa powder together. Add the salt and stir to combine.
Step 7
In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.
Step 8
Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.
Caramel:
Step 9
Stir the caramel sauce until it is smooth. Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.
Bittersweet Chocolate Ganache Topping:
Step 10
Place the chocolate in a medium bowl. Heat the cream in a small saucepan until bubbles for around the edges. Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.
Step 11
Remove the pan of brownies from the freezer. Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.
Step 12
Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.
How would you rate Caramel-Layered Dark Chocolate Brownies?
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Reviews (1)
Back to TopMy friends enjoyed these brownies, but I was critical. The texture of the brownie itself was slightly granular (dare I say gritty?). For the caramel layer, I removed from the heat just after adding the hot cream as instructed; however, even after an hour in the freezer, it did not harden as it should. Almost half of the caramel seeped down around the edges of the brownies and was under the foil when I lifted the foil sling out of the pan. Because it was so gooey, the brownies had to be eaten with a spoon. Personally, in the future, I will stick to my traditional brownie recipe and use the fall Bon Appetit sesame tahini caramel and bourbon chocolate sauces on top to get the same effect with better flavor ( and better brownie texture).
glstone
Cambridge, MA
3/4/2015