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Oct 21, 2017
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Posts Tagged ‘chocolate’

Just Five: Quick Coconut Brownies

Wednesday, March 8th, 2017

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I recently ordered one of everything at my favorite bakery, and yet somehow, the beautiful brownie that I know was on my list did not make it into the bag. Yes, I had cupcakes and caramel cake and biscuits and scones and a cookie (I said one of everything – don’t judge), but since there was no decadent chocolate punch in the face, I did what anyone would do: I made brownies. And for fun-sies, I used coconut oil.

Usually I use coconut oil when making popcorn. It doesn’t impart a taste but rather an aroma of coconut, and I find it somehow tastes cleaner than vegetable oil. You can definitely taste the coconut in these brownies, though –imagine a Mounds truffle. Break the Just Five rules and gild the lily by adding vanilla extract or chopped almonds to the batter or topping with toasted coconut flakes or sea salt after baking.

 

Quick Coconut Brownies
1 8-by-8-inch pan

¾ cup solid coconut oil
½ cup (4 oz.) semisweet chocolate chips
¾ cup packed light brown sugar
3 room-temperature eggs
¾ cup flour
1 tsp. kosher salt

• Preheat the oven to 350 degrees.
• In a small saucepan over medium-low heat, melt the coconut oil and chocolate chips, stirring gently, until the chocolate is completely melted.
• In a large mixing bowl, whisk the melted chocolate mix and the brown sugar until combined. Whisk in the eggs 1 at a time, then stir in the flour and salt until just combined.
• Pour the batter into an 8-by-8-inch glass dish and bake 25 minutes. Some oil will rise to the top of the brownies while baking, but it will absorb as they rest.
• Let rest at least 1 hour before cutting.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

 

 

Photo by Michelle Volansky

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• Just Five: Chocolate Tofu Pudding

Make This: Spicy Shrimp Cocktail

Just Five: Chocolate Tofu Pudding

Friday, February 3rd, 2017

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The few people I talked to about this recipe visibly recoiled. I get it: Tofu is not the most thrilling ingredient, especially when it comes to dessert. I was in this camp. Heck, I sewed and carried the flag for this camp. My favorite tofu preparation is when it’s taken a nice long oil bath and is covered in a delicious sauce. So I was surprised when I tasted this decadent, thick and creamy dessert. Silken tofu’s texture is a lot like custard: quite different from the firm and extra firm tofu I cook with.

High quality chocolate is key (remember, tofu is not known for its overwhelming flavor). Look for Ghirardelli, Scharffen Berger or Valrhona, and do not overcook it. I added cinnamon for my fifth ingredient, but a little almond or orange extract would also be nice, or a touch of cayenne pepper along with the cinnamon could make this a great version of Mexican chocolate pot de creme.

 

Vegan Chocolate Pudding
Inspired by a recipe from Mark Bittman
6 to 8 servings

¾ cup light brown sugar
¾ cup water
½ tsp. kosher salt
8 oz. high quality semisweet chocolate, chopped
1 lb. silken tofu
2 tsp. pure vanilla extract
1 tsp. ground cinnamon

• In a saucepan, bring the brown sugar, water and salt to a boil over high heat until the sugar and salt are completely dissolved, stirring occasionally. Remove from heat and let cool.
• Place the chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir, microwave another 30 seconds, stir again until melted.
• Combine the brown sugar syrup, melted chocolate, tofu, vanilla and cinnamon into a blender and mix on medium-high speed, scraping down the sides as needed, until completely smooth. Pour the pudding into 6 to 8 ramekins and chill 15 to 30 minutes until set. Serve.

Photo by Michelle Volansky

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Make This: Savory Granola

Just Five: Chocolate-Tahini Milkshake

Wednesday, September 21st, 2016

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Remember that jar of tahini that you bought six months ago to make hummus? The one from which you used a whopping 2 tablespoons, then shoved in the back of your fridge? Roll up your sleeves and find it.

This treat was inspired after a sweet treat at Layla in The Grove. As lovers of all things chocolate and peanut butter, we gave Layla’s Chocolate Tahini Shake a try. Not only was I delighted, I immediately made a beeline to the bar and demanded to know how many ingredients it included. As I suspected, this was in my wheelhouse. Tahini is not as sweet or salty as peanut butter, so I added a touch of salt, as well as dark chocolate shavings for extra depth. Be a pal, double the recipe and share with a friend.

Chocolate-Tahini Milkshake
Inspired by a recipe from Layla
1 serving

4 tennis ball-sized scoops vanilla ice cream
1 cup whole or 2-percent milk
3 Tbsp. chocolate syrup
2 Tbsp. tahini
1/8 tsp. kosher salt
2 Tbsp. dark or semisweet chocolate shavings

• Add the ice cream, milk, chocolate syrup, tahini and salt to the pitcher of a blender and mix on high speed 10 seconds. Add the chocolate shavings and pulse, then pour into a large glass. Serve with a straw and long-handled spoon.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

By the Book: Theo Chocolate by Debra Music and Joe Whinney

Wednesday, August 24th, 2016

BTB_Aug16_Round3_1

 

I have fond memories of baking cookies with my mother and my grandmother when I was a little girl. We made the basics: oatmeal raisin, peanut butter and chocolate chip – all excellent cookies, but sometimes I want something more decadent. Gooey Double-Chocolate Mocha cookies from Theo Chocolate: Recipes and Sweet Secrets from Seattle’s Favorite Chocolate Maker seemed to fit the bill.

I’m gluten-intolerant, and since these only called for cup flour, I thought I could safely use a gluten-free flour blend. I wanted a pure chocolate cookie, so I left out the ground coffee, which the introduction declared optional. While the cookies were deeply chocolaty, they also spread into thin, flat disks during baking. The recipe said they would be “very fragile,” but the accompanying photo showed thick, fudgy cookies, not the delicate wafers I created.

While the cookie were rich, they were not enough to win this round. I’ll definitely try this recipe again, though, altering my gluten-free flour ratio to try and make them more substantial.

Skill level: More advanced techniques require an intermediate ability in the kitchen.
This book is for: Chocolate lovers, of course
Other recipes to try: Preston Hill Bakery chocolate bread, almond-olive oil sable cookies with chocolate, Chocolate (Factory) Eton Mess, Tallulah’s warm chocolate pudding cake
The Verdict: The pie bars from Sweeter off the Vine came together better than my deflated chocolate cookies.

 

BTB_Aug16_Round3_2

 

Gooey Double-Chocolate Mocha Cookies
2 dozen cookies

10 oz. Theo 70-percent dark chocolate, chopped, divided
¼ cup (½ stick) unsalted butter
⅓ cup (1½ oz.) all-purpose flour
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. finely ground Fair Trade coffee beans
2 eggs, at room temperature
¾ cup (5½ oz.) sugar
1 tsp. vanilla extract
1 cup chopped walnuts, toasted (optional)

• Preheat the over to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• Melt 7 ounces of the chocolate with the butter in a double boiler (see instructions below) and set aside to cool slightly.
• Sift the flour, salt and baking powder together in a small bowl, stir in the coffee and set the bowl aside.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a whisk by hand), whip the eggs and sugar together on medium speed until very thick and pale, 3 to 4 minutes (about 8 minutes by hand). Add the vanilla and mix well. Fold in the cooled chocolate mixture, then the dry ingredients, and finally the remaining 3 ounce chopped chocolate and the walnuts.
• Use 2 spoons or a small cookie scoop to drop rounded tablespoons of batter 2 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they’re puffed, shiny and cracked, 8 to 10 minutes. Let the cookies cool completely on the baking sheet. They will be very fragile.

Melting Chocolate in a Double Boiler
• Heat a couple inches of water in a saucepan over low heat. Put the chopped chocolate in a stainless steel or glass bowl large enough to sit securely in the saucepan without touching the water. When the water comes to a simmer, turn off the heat and let the chocolate begin to melt. Stir the chocolate often, and when about two-thirds of it has melted, remove the bowl from the saucepan and dry the bottom of the bowl very well. Continue to stir the chocolate until it has melted completely.

Reprinted with permission from Sasquatch Books

 

By the Book: Home Baked by Yvette Van Boven

Friday, August 5th, 2016

BTB_Aug16_Round1_1

 

I love Yvette van Boven’s summer salad from her first book, Home Made. I first made it for another By the Book column years ago, and I still make it, regardless of the season. So I had high hopes for her newest book, Home Baked, which contains some of my favorite things: breads, cookies, cakes and beautiful photos and illustrations.

I chose to make her Triple-Chocolate Chunky Brownies, which she declared “by far the most delicious recipe from this book.” The brownie was packed with dark chocolate, white chocolate and cocoa powder, as well as walnuts. It was simply to make and worth the minimal effort, especially when served warm with a melting scoop of ice cream. But most delicious? I have had a better brownie – and I’ve made better, too.

Skill level: Easy. There are some more time-consuming recipes, like in the bread section, but nothing seems too difficult for a home cook.
This book is for: Baked-good addicts
Other recipes to try: Super-Duper Choco Cake with Beets and Hazelnut Filling; Chocolate, Espresso, and Dark Beer Cake with Chocolate-Hazelnut Frosting
Verdict: Check back next week when Home Baked takes on the next challenger.

 

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Triple-Chocolate Chunky Brownies
24 pieces

7 oz. dark chocolate, chopped
3 Tbsp. butter, cubed, plus extra for the pan
½ cup plus 1 Tbsp. packed light brown sugar
1 tsp. vanilla extract
½ cup all-purpose flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
Pinch of salt
1½ oz. white chocolate, chopped
½ cup walnuts, coarsely chopped
2 eggs beaten

• Preheat the oven to 350 degrees. Grease a 7-by-11 inch baking pan and line the bottom with parchment paper that extends over two edges of the pan. Grease the parchment paper, too.
• Melt 3½ oz. of the chocolate with the butter au bain marie. Turn off the heat when it’s nearly completely melted and let stand for a bit while you prepare the rest.
• In a bowl, mix the brown sugar with the vanilla, flour, baking powder, cocoa powder, and salt into an even-colored powder.
• Stir in the remaining dark chocolate, the white chocolate, and the walnuts.
• Pour the beaten eggs into the slightly cooled chocolate-butter mixture. Add the dry ingredients, mix well with a spatula, and spoon the mixture into the prepared pan. Spread the batter with a spatula so that it reaches all corners.
• Bake the brownies for 20 to 25 minutes, until just firm and a toothpick inserted in the center comes out with wet crumbs attached.
• Let cool in the pan for 5 minutes, then lift the brownies out of the pan, and let cool until the brownies have firmed up a bit before cutting into squares. Eat when still warm, as that’s when the chocolate chunks are still a bit melty.

Reprinted with permission from Stewart, Tabori & Chang

Baked: Marble Chocolate Piñata Cake

Thursday, May 12th, 2016

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A friend recently requested a classic marbled vanilla and chocolate cake with chocolate frosting for a dinner party, but considering it’s a Mexican theme, I thought I’d turn the dessert into a piñata cake. This is such an easy way to add a fun surprise element to a traditional treat. You can add any candy you prefer. I opted for M&M’s because they spill out when you remove the first slice. This cake would be great to make for a gender reveal baby shower if you add only blue or pink candies.

The marble cake turns out beautifully, and the frosting is thick and fudgy, reminiscent of classic store-bought chocolate frosting without all the unpronounceable preservatives. The candies in the center add a great crunch. It is rather decadent, but it’s perfect for a special occasion with lots of friends and family. Enjoy and happy baking!

 

Marble Chocolate Piñata Cake
Adapted from a recipe at Sally’s Baking Addiction
1 4-layer 9-inch cake

4 cups cake flour
4 tsp. baking powder
1½ tsp. kosher salt, divided
4 cups (8 sticks) unsalted butter at room temperature, divided
1½ cups granulated sugar
1 cup packed brown sugar
4 eggs at room temperature
8 egg yolks at room temperature
2 Tbsp. plus 2 tsp. vanilla extract, divided
1⅔ cups whole milk at room temperature, divided
8 oz. bittersweet or semi-sweet chocolate, melted
5½ cups powdered sugar
1½ cups cocoa powder
M&M’s or colorful candies of your choice

• Preheat the oven to 350 degrees. Spray 2 9-inch cake pans with nonstick spray and set aside.
• In a large mixing bowl, sift together the cake flour, baking powder and 1 teaspoon salt. Mix and set aside.
• In the bowl of a stand mixer, add 2 cups (4 sticks) butter, the granulated sugar and brown sugar. Beat on high speed until smooth and creamy, scraping down the sides of the bowl as needed. Reduce the speed to low and add the eggs and egg yolks until combined. Add the 2 tablespoons vanilla and beat on medium speed until combined.
• Remove the bowl from the stand mixer. Add the dry ingredients and 1⅓ cups milk and fold in with a spatula until the batter is smooth, thick and just combined.
• Remove 2 cups batter and place in another medium-sized bowl. Add the chocolate and stir until combined.
• Evenly divide half the yellow batter between the 2 cake pans. Evenly divide the chocolate batter between the cake pans, pouring into the center of each pan. Evenly divide the remaining yellow batter between the cake pans, covering the chocolate. Use a knife to gently swirl the batters together, creating a marbling effect.
• Bake 40 to 45 minutes, until toothpicks inserted into the center of the cakes come out clean. Let cool completely before removing from the pans. Once cool, wrap in plastic wrap and freeze at least 2 hours.
• Meanwhile, make the frosting. In the bowl of a stand mixer, beat the remaining 2 cups (4 sticks) butter on high until smooth and creamy. Add the powdered sugar, cocoa powder, the remaining ½ teaspoon salt, the remaining 2 teaspoons vanilla and the remaining ⅓ cup milk and mix on low. Once combined, beat on high 3 minutes until fluffy. Add more sugar to sweeten or cream to thin, if needed.
• To assemble, unwrap the frozen cakes and use a bread knife to carefully slice horizontally through each cake to create 4 layers.
• Use a 4-inch round cookie cutter or a glass to cut out a round in the center of 2 cake layers. Remove and discard the extra cake or reserve for another use.
• Place 1 whole layer (without a cutout) on the cake stand or serving plate. Add a dollop of frosting and spread evenly atop the cake.
• Add 1 layer with a cutout atop the base. Add a dollop of frosting and spread evenly atop and inside the hole, then repeat with the remaining layer with a cutout. Add a dollop of frosting and spread evenly atop and inside the hole.
• Fill the center of the cake to the brim with M&Ms. Cover with the last whole layer. Use the remaining frosting to cover the top and sides of the cake evenly.
• Serve at room temperature. The cake will keep at room temperature up to 1 week.

 

 

By the Book: “Honey & Jam” by Hannah Queen

Thursday, February 25th, 2016

BTB_Feb16_Round3_1

 

My favorite kind of cooking is the kind that makes people happy. While chocolate makes most of us happy, gluten is another story. When looking through Honey & Jam by Hannah Queen, I wanted to make something for everyone – including a certain gluten-intolerant Sauce editor – and so I settled in to make Dark Chocolate Flourless Cake with Pomegranate Ganache.

The ingredients were simple (chocolate and more chocolate, some eggs, cream, butter, etc.) and easily procured, except for the pomegranate seeds, which I could not find despite trips to multiple stores. The directions were straightforward and required basic kitchen equipment like bowls, saucepans, whisks and a springform pan.

The cake and ganache came together in a snap and the result was as expected – a dense, chocolaty slice covered in an equally decadent ganache brightened with the subtle acidity of pomegranate juice. Perfect for winter and gluten restrictions, this flourless chocolate cake was a delight to make and would make any chocolate lover very happy.

 

Skill Level: Easy to intermediate. While this recipe was simple, others in Honey & Jam require more steps, more obscure ingredients and specialized kitchenware.
This book is for: The dessert lover enamored with seasonal ingredients and a deep desire to make people happy.
Other recipes to try: Pear and Almond Chocolate Cake with Cider Glaze and Chocolate-Cherry Cupcakes with Coffee Buttercream
The verdict: Though the Salt and Pepper Caramel Brownies were complex, the recipe had flaws that led to a cracked, crumbly caramel. This cake, however, was perfection in chocolate form. Winner!

 

BTB_Feb16_Round3_2

 

Dark Chocolate Flourless Cake with Pomegranate Ganache
1 9-inch round

For the cake:
8 oz. dark chocolate, chopped
½ cup (1 stick) unsalted butter
1 cup granulated sugar
¼ tsp. salt
1 tsp. vanilla extract
4 large eggs
½ cup unsweetened cocoa powder

For the ganache and assembly:
8 ounces dark chocolate, chopped
½ cup heavy cream
½ cup pomegranate juice
1 cup pomegranate seeds

• Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
• In a medium saucepan, warm the chocolate and butter over medium heat until they are just melted. Transfer mixture to a medium bowl and stir in the sugar, salt and vanilla. Let cool. Whisk in the eggs one at a time, beating until smooth. Add the cocoa powder and stir to combine. Pour the batter into the prepared pan and bake until set, 30 to 35 minutes. Let cool in the pan for 30 minutes. Run a knife around the edge of cake before unmolding it.
• To make the ganache: Place chocolate into heatproof bowl. Pour in cream and pomegranate juice into a small saucepan and bring the mixture to a boil over medium-high heat. Pour it over the chocolate and let stand for 5 minutes. Whisk until smooth.
• To assemble the cake: Pour ganache over the top of the cake and sprinkle it with the pomegranate seeds.

Reprinted with permission from Stuart, Tabori and Chang

Baked: Chocolate Cherry Pistachio Loaf

Wednesday, February 17th, 2016

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Freezers are a fantastic invention. They allow me to preserve fruit at its peak so I can savor them in the dead of winter. Recently I found some dark cherries in my freezer and thought they’d be a perfect match for some pistachios and chocolate. The rich chocolate loaf is nutty with an unmistakable presence of pistachios, followed by chunks of melting chocolate and surprise spots of tangy, dark cherries, all topped with a silky smooth ganache. The loaf itself isn’t very sweet, letting the cherries, chocolate, and pistachio speak for themselves. Enjoy and happy baking!
Chocolate Cherry Pistachio Loaf
Adapted from a recipe at Honest Cooking 
1 loaf

5 oz. butter, softened
5 oz. sugar
3 large eggs
5 oz. all-purpose flour
1 tsp. baking powder
2½ oz. pistachios, shelled and finely ground
8 oz. dark chocolate, coarsely chopped
¼ cup frozen pitted cherries, thawed
4 oz. heavy cream

• Preheat the oven to 350 degrees.
• In the bowl of a stand mixer, add the butter and sugar and beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer running, add the eggs 1 at a time, beating well until mixed.
• Remove the bowl from the stand mixer and sift in the flour and baking powder. Use a rubber spatula, fold them in, along with the ground pistachios, until combined. Fold in 4 ounces dark chocolate.
• Pour the batter into a standard loaf pan. Evenly distribute the cherries across the surface and gently press them into the batter.
• Bake 25 to 30 minutes, until a skewer inserted into the center comes out with a few crumbs attached. Let cool slightly, then carefully remove it from the loaf pan and place it on a cooling rack placed atop a parchment-lined baking sheet.
• Meanwhile, make a ganache by bringing the cream to a simmer in a small saucepan over medium heat. Add the remaining 4 ounces chocolate and remove from heat. Cover and let rest 1 minute, then whisk until combined.
• Pour the ganache evenly over the loaf, letting it drip down the sides. Let cool, then slice and serve.

 

Drink This Weekend Edition: Valentine’s cocktails at Bailey’s Chocolate Bar

Friday, February 12th, 2016

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Single or spoken for, Valentine’s Day is upon us with all its saccharine romance. Baileys’ Chocolate Bar in Lafayette Square has dreamed up a threesome of cocktails perfectly suited for a weekend of amour. This romantic venue is a hotspot on Valentine’s weekend, so get in line early via the No Wait app and hang out at home, not in the cold, while you wait for a table. Whether you’re doing the wooing or just treating yo’self here’s what to order starting today, Feb. 12.

1. The Double Dipped is a peanut butter and chocolate cocktail that can be sipped over the chocolate ganache-coated rim or through the chocolate straw. Either way, it’s a layer of house-made dark chocolate liqueur and hazelnut liqueur topped with a layer of peanut-infused vodka and Bailey’s Irish cream.

2. The Chocolate Bar’s version of Chocolate, Flowers and Teddy Bears is less trite than cliche Valentine’s Day gifts. Dark chocolate liqueur, chocolate vodka, crème de violette and coconut milk are shaken, then poured into a martini glass and garnished with two teddy bears cookies holding hands. Whether that makes you coo in delight or chomp their heads off, you’ll enjoy this lightly floral chocolate sip with a creamy finish.

3. The Valentine’s Smash is a chocolate- and berry-flavored libation that features chocolate vodka, Dolin blanc, house-made limoncello and raspberry liqueur and lemon juice all shaken together and topped with bubbly Prosecco and garnished with raspberries and mint.

 

 

 

By the Book: “The New Sugar & Spice” by Samantha Seneviratne

Thursday, February 11th, 2016

BTB_Feb16_Round2_1

 

I’m the kind of person who triples the ground ginger in spice cake recipes and adds black pepper to her gingerbread. Chocolate wants sea salt and hot chocolate needs a healthy pinch of cayenne pepper. Needless to say I was immediately sold on Samantha Seneviratne’s The New Sugar & Spice cookbook and her salt and pepper caramel brownies. I hesitated at the amount of black pepper called for (2½ teaspoons for an 8-by-8-inch pan!), but the brownies came together easily and had a pleasantly short bake time.

And now a note on caramel making: Be bold. I have burned caramel before, and know how fast it can go from a rich, medium amber to a campfire-flavored accident. Lacking boldness, I added the cream a touch early and forgot to add the vanilla completely. My caramel turned out too light – dry and crumbly in texture instead of glossy and sticky. Obviously, there was some user error involved, but the recipe could do with a little more direction; it doesn’t tell you when to remove the caramel from heat. That’s important.

Next time, I will remove my caramel from heat before adding the cream and butter; I will cut the salt topping in half or suck it up and buy some fleur de sel (Fleur de sel and kosher salts are not really interchangeable.). Depending on whom I’m cooking for, I’ll also cut down on the black pepper by ½ to 1 teaspoon. Though it might be overwhelming to some palates, the warming intensity of the black pepper was a slightly addictive, unexpected treat. Sometimes too much is the right amount.

Skill level: Intermediate. The recipes are clear and efficiently written, but could occasionally use more precise direction.
This book is for: Spicy sweets lovers
Other recipes to try: Chile-chocolate truffles, grapefruit curd and poppy seed pie
The verdict: Despite a slightly-less-than-ideal caramel situation, this recipe was a hit and beat out last week’s underwhelming chocolate pie.

 

BTB_Feb16_Round2_2

 

Salt and Pepper Caramel Brownies
Makes 16 large or 25 small brownies

Brownies
½ cup (1 stick) unsalted butter, melted and slightly cooled, plus more for greasing the pan
¾ cup (3 3/8 ounces) all-purpose flour
¾ cup (2 1/4 ounces) Dutch-process cocoa powder
2½ tsp. freshly ground black pepper
½ tsp. baking powder
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
½ tsp. kosher salt
2 large eggs

Caramel
2 Tbsp. water
2/3 cup granulated sugar
1/3 cup heavy cream
2 Tbsp. unsalted butter
1 tsp. pure vanilla extract
1 tsp. fleur de sel or kosher salt, for sprinkling

• Preheat the oven to 325 degrees. Butter an 8-inch square baking pan and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter the parchment.
• To prepare the brownies, whisk together the flour, cocoa, pepper and baking powder in a medium bowl. In a large bowl, whisk together the brown sugar, vanilla, salt and eggs. Add the melted butter to the sugar mixture and whisk until smooth. Fold in the flour mixture. (You could throw in some chocolate chips at this point, but that might just be gilding the lily.)
• Pour into the prepared pan and bake until just set, 24 to 26 minutes. As soon as a toothpick inserted 2 inches from the center pulls out very moist crumbs, not runny batter, pull the brownies out of the oven. Set on rack to cool.
• To prepare the caramel, add the water to a medium saucepan. Add granulated sugar to the center of the saucepan, making sure the sugar is evenly moistened. Cook over medium heat, without stirring (although you can gently swirl the pan, if necessary), until the caramel is medium amber in color, 5 to 6 minutes. Slowly add the cream, whisking constantly; be very careful, since it will bubble up and spatter. Add the butter and cook, whisking constantly, until the caramel is smooth and slightly thickened, 2 to 3 minutes more. Whisk in the vanilla. Pour the caramel over the brownies and spread evenly.
• Cool in the pan, on a rack, for about 10 minutes. Sprinkle with fleur de sel and refrigerate until the caramel is set, about 1 hour.
• To serve, cut around the edge of the brownies to loosen them from the pan, then use the parchment to life the brownies out of the pan and onto a cutting board. Use a long sharp knife to cut the brownies into squares. (Little pieces go a long way!) Store the brownies in an airtight container at room temperature for up to 3 days.

Reprinted with permission from 10 Speed Press

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