SWEET AND SALTY BROWNIES
Create a dessert that's the perfect balance of sweet and salty by adding pretzels, caramel bits and honey-roasted peanuts to Betty Crocker fudge brownie mix.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 5
Steps:
- Line 9-inch square pan with cooking parchment paper, leaving paper hanging over 2 opposite sides of pan. Spray paper with cooking spray.
- Make brownie batter as directed on box using water, oil and eggs. Stir in pretzels, caramel bits and peanuts. Pour batter into pan.
- Bake and cool as directed on box. Cut into 6 rows by 6 rows.
Nutrition Facts : ServingSize 1 Serving
SWEET AND SALTY BROWNIES (WITH A LAYER OF SALTED CARAMEL... !)
Have you heard of Baked? The bakery in New York and South Carolina? Maybe you've heard of the "Baked: New Frontiers in Baking" cookbook by Baked's owners, Matt Lewis and Renato Poliafito. This brownie is LIFE CHANGING. Maybe a slight exaggeration, very slight, but then again for those sweet/salty afficionados out there, maybe not.... I could not stop eating them!
Provided by Raquel Grinnell
Categories Dessert
Time 1h10m
Yield 1 pan brownies, 18 serving(s)
Number Of Ingredients 16
Steps:
- Make the Caramel: In a medium sauce pan, combine the sugar and corn syrup with 1/4 cup water, stirring together carefully so you don't splash the sides of the pan. Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.
- Remove from the heat and slowly add the cream (it will bubble up). Then add the fleur de sel. Whisk in the sour cream. Set aside to cool.
- Make the Brownie: Preheat oven to 350. Butter the sides and bottom of a 9 x 13" pan. Line the bottom with parchment paper. Butter the parchment.
- In a medium bowl, whisk the flour, salt and cocoa powder.
- Place the chopped chocolate and butter in a bowl over simmering water.
- Stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water. Whisk in both sugars until completely combined. Removed bowl from pan.
- Add 3 eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until incorporated. Do not overbeat the batter at this stage or your brownies will be cakey.
- Add the flour mixture. Using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.
- Assemble: Pour half of the mixture into the prepared pan and smooth the top with an offset spatula. Drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. Gently spread the caramel sauce evenly. In heaping spoonfuls, scoop the remaining batter over the caramel layer. Smooth the brownie batter gently over the caramel. Drizzle with remaining caramel.
- Bake the brownies for 30 minutes, rotating the pan halfway through. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.
- Remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.
- Cool completely before serving. These are even better the NEXT day, if they last that long --.
- Note: Fleur de sel is a very expensive, natural flaked sea salt. I used freshly ground sea salt and it seemed to work just fine. :).
Nutrition Facts : Calories 399.8, Fat 23.8, SaturatedFat 14.4, Cholesterol 89.5, Sodium 486.2, Carbohydrate 48.5, Fiber 3.2, Sugar 35, Protein 5.3
SWEET AND SALTY PRETZEL BROWNIES
It's quick and easy to dress up a Betty Crocker® brownie mix and canned frosting to make these irresistible treats!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix crushed pretzels, sugar and butter. Press in ungreased 13x9-inch pan. Bake 8 minutes. Cool 20 minutes.
- In medium bowl, stir brownie mix, contents of chocolate syrup pouch (from brownie mix box), water, oil and eggs until blended. Carefully spread batter over cooled crust.
- Bake 19 to 22 minutes or until toothpick comes out almost clean. Cool completely on cooling rack, about 1 hour.
- Frost cooled brownies with vanilla frosting. Sprinkle with chopped pretzels and nuts. Cut into 4 rows by 6 rows.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 310 mg, Sugar 26 g, TransFat 1 1/2 g
SALTED CARAMEL BROWNIES
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they've made that rare thing - a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h15m
Yield About 2 dozen brownies
Number Of Ingredients 15
Steps:
- Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
- Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
- In a large bowl, whisk together flour, salt and cocoa powder.
- Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
- Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
- Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
- Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don't worry if it looks messy.
- Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
- Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 30 grams, TransFat 0 grams
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SWEET AND SALTY BROWNIES
From browneyedbaker.com
4.5/5 (4)Total Time 1 hr 15 minsCategory DessertCalories 309 per serving
- Make the Salted Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
- Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
SALTED FUDGE BROWNIE RECIPE
From foodandwine.com
5/5 Category Dessert
- Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
- In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
- Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.
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