![Tamarind brownies with caramel drizzle on a tray.](https://assets.epicurious.com/photos/649ddc431670277e118d67b0/1:1/w_2560%2Cc_limit/Tamarind%2520Brownies-RECIPE.jpg)
My husband considers himself something of abrownieconnoisseur, and he told me these tamarind caramel brownies were the best he’d ever eaten. I’ll let you be the judge of that (since he is blinded by the extreme bias of love), but what is clear is thattamarind’ssharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in this deeply chocolaty brownie.
Served warm straight from the oven, it’s a dessert brownie, the kind you serve with a scoop of ice cream. Served chilled or at room temperature, it’s the kind of pick-me-up, snacking brownie that you might nibble in the warm afternoon sunlight while sipping your last coffee of the day.
A little espresso powder enhances the spice and caramel notes of the chocolate, because coffee and chocolate share the same flavor characteristics. The addition of macadamias is a nod to my Australian roots; it’s a famous nut down under that is buttery and creamy, adding blissful texture to the fudginess of the brownie (and yes, these brownies are the fudgy kind!). You can substitute the macadamias with most nuts, such as walnuts or pecans.
To prevent your brownie mixture from splitting, make sure your eggs are atroom temperaturebefore adding them. You can freeze any leftovers for up to 3 months, but the brownies will last for about 3–4 days in an airtight container at room temperature, or up to a week in the fridge.
This recipe was excerpted from ‘A Splash of Soy’ by Lara Lee. Buy the full book onAmazon.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
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Macadamia Nuts
$25 At Amazon
-
Lyle's Golden Syrup
$7 $6 At Amazon
-
Tamarind Paste
$14 At Amazon
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Bittersweet Chocolate
$8 At Amazon
-
Superfine Sugar
$12 At Amazon
-
Espresso Powder
$7 $6 At Amazon
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8 x 12 Pan
$25 $19 At Amazon
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Parchment Paper
$30 $16 At Amazon
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Mixing Bowls
$40 At Target
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Silicone Spatula
$10 At Amazon
Ingredients
Makes 24 squares
For the tamarind caramel
For the brownies
Step 1
预热烤箱至400°F和设置中间shelf for baking. Roast the macadamia nuts for 6–8 minutes, or until golden brown, then remove and set aside while you make the caramel.
Step 2
To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on medium-low heat. Swirl the ingredients in the pan together, rather than stirring them. Once the sugar has dissolved and the caramel starts bubbling, continue cooking on a gentle simmer until it begins to bubble and foam, about 3–5 minutes in total.
Step 3
Remove from the heat, then stir in the cream and butter until melted and combined. Finally, add the salt and tamarind and stir well. Transfer to a wide bowl (this will help it cool faster), cover and leave to cool in the freezer for 20 minutes or in the fridge for around 30 minutes, until thick and gooey.
Step 4
Grease and line an 8 x 12-inch pan with parchment paper, ensuring there is some overhang of paper over the edges so you can easily lift the brownies out of the pan later.
Step 5
Begin making the brownie batter. Gently melt the butter in a small saucepan. Once melted, remove from the heat, add the chocolate and leave to sit for 2 minutes, without stirring it.
Step 6
Stir the chocolate and butter together after 2 minutes; they should have melted together. Transfer to a large mixing bowl and combine with the sugar and salt.
Step 7
After the chocolate has cooled down for 2–3 minutes, add the room-temperature beaten eggs gradually, a little at a time, mixing well in between additions by hand. Fold in the sifted flour, macadamia nuts, and espresso powder (or instant coffee and water mixture) until well combined.
Step 8
Pour half the brownie mixture into the prepared pan. Remove the tamarind caramel from the freezer or fridge and drizzle half of the caramel over the brownie mixture in the pan. Cover with the remaining brownie mixture and smooth the surface with a spatula. Drizzle with the remaining caramel, covering the surface as evenly as possible.
Step 9
Using the end of a dessert spoon, gently ripple the caramel through the brownie mixture. To do so, dip the end of the spoon about ½ inch deep into the mixture and draw squiggly lines and figure-eight shapes all over the surface until the caramel is evenly distributed.
Step 10
Bake for 25–30 minutes, or until cooked but gooey in the middle. Test with a toothpick; there should still be a few moist crumbs on the toothpick when inserted into the center of the brownie, or a very slight smear of brown goo, but you don’t want wet batter. Sprinkle over a large pinch of sea salt while the brownie is still hot from the oven.
Step 11
Leave in the pan until completely cool. Lift the brownie out of the pan using the parchment paper and transfer to a cutting board, then cut into squares and serve.
Leave a Review
Reviews (1)
Back to TopIs it possible to make a dairy free version of this recipe?
Penelope Carter
Rochester, New York
7/5/2023