Chocolate brownie with salted caramel. Salted caramel brownie Salted caramel chocolate brownie

Products for 16 servings

• 225 g butter + a little more
• 250 g dark chocolate (70% cocoa)
• 225 g powdered sugar
• 4 large eggs
• 150 g wheat flour

Caramel

• 40 ml cream
• 1/2 vanilla pod
• 15 g salted butter
• 2 pinches of sea salt
• 60 g powdered sugar
• 40 g of syrup (the so-called Golden Syrup)

*** Golden Syrup

Ingredients

For Golden Syrup Recipe:

• 200 ml boiled water
• 400 g sugar
• 50 ml lemon juice

Golden syrup, translated into English as "Golden syrup", is one of the main ingredients for the preparation of many English and American sweets and desserts. In appearance, it is very similar to honey, and has about the same consistency. But it is prepared from sugar, water and lemon juice.

To prepare Golden Syrup, you will need sugar, drinking water and freshly squeezed lemon juice.

In a heavy-bottomed stainless steel saucepan, combine water and granulated sugar.
Mix well to dissolve all the sugar.
Bring to a boil, then add squeezed lemon juice.
Leave the liquid on very low heat for about 45 minutes, do not stir.

The temperature should be around 110°C.
The temperature is very important, since the crystallization of sugar and the consistency of the syrup depend on it.
When the syrup begins to take on the color of honey, check the consistency for fluidity.
The syrup should not be thick at this stage, but slightly thinner than honey.

Pour the still hot syrup into a sterile jar and leave to cool. After 1-2 days, the syrup will take the desired consistency of honey.

Master class Jamie Oliver Brownie chocolate with salted caramel

I. CARAMEL

1. Prepare buttercream

Cut the vanilla pod lengthwise and scrape out the seeds.

• Mix in a saucepan
• cream,
• vanilla seeds and pod
• half butter
• and a pinch of salt.

Cook over low heat for about 2-3 minutes and then remove the pan from the heat.

2. Prepare caramel cream

Place the powdered sugar and golden syrup in a heavy bottomed saucepan over low heat.
Do not interfere, but simply turn the pan; Bring the heat to medium and boil the syrup until golden brown.

3. Remove the vanilla pod from the pan.
Mix buttercream and caramel cream with oil - and bring to a homogeneous state over low heat.

Squeeze baking paper and wet. Remove excess moisture.
Line a 20x30cm tin with parchment paper.

Pour the finished caramel, sprinkle with salt and place in the refrigerator for 30 minutes.

II. DOUGH for brownie chocolate

1. After the caramel has been in the cold for 15 minutes, start preparing the dough.

Preheat oven to 180°C.
Grease a baking dish (20 x 30 cm) with oil.

2. Cook like this…

• Melt butter.
• chop and add to butter.
• Stir until chocolate melts.
• Stir in sugar.
• Let it cool down a little...
• Whisk the eggs.
• Add eggs and flour.
• Pour the dough into the mold.

3. Remove the caramel from the refrigerator, randomly drop about 1/3 of the caramel into the dough with a spoon.
Pour the rest of the caramel randomly on top of the dough.

III. Brownie chocolate

Brownie recipe - delicious chocolate cake with caramel. This brownie will
with white chocolate ganache - a real feast of taste! And earlier there was another pie in the form of a spiral, you can see the recipe.

To prepare this cake, you will have to spend a little time, but the result will exceed all your expectations.

Ingredients

For brownie:

• 100 g chocolate.
• 125 g butter.
• 175 g sugar.
• 2 eggs.
• 100 g of sifted flour.
• 1 tablespoon cocoa.

For caramel:

• 440 g sugar
• 125 ml water
• 125 ml cream 33%
• 50 g butter

Ganache:

• 300 g white chocolate.
• 125 ml cream 33%.

Brownie recipe - how to bake

Let's start with the brownies first.

• Preheat oven to 180 degrees.
• Melt chocolate in a water bath with butter. Let cool slightly.
• Sift flour and cocoa, add eggs, sugar, mix until smooth.
• Add the chocolate-cream mixture to the dough, mix.
• In the prepared form, greased with butter, pour the dough and smooth it with a spatula.
• Bake for 20-25 minutes, let cool in the mold.
• Cooking caramel. Pour water into a small saucepan, add sugar to it and cook over medium heat until it is completely dissolved.
• Increase the heat and simmer the syrup for 10 minutes, until it becomes thick and a beautiful golden color.
• In another saucepan, bring cream and butter to a boil over low heat, but do not boil.
• Carefully pour the hot cream and butter into the caramel, everything must be hot, otherwise the cream will curdle.
• Beat with a whisk until smooth. Be careful, hot caramel can quickly foam or splatter.
• Cover brownies with caramel and let cool for half an hour.
• In the meantime, make the ganache. Melt chocolate and cream in a water bath. Allow to cool slightly and spread the ganache over the cooled caramel.
• Let stand 2-3 hours.

The brownie is ready - bon appetit.

Like any brownies, they are very easy to bake, the main thing is not to overcook them in the oven. If you have never baked such cakes before, read in which I talk in detail about the technology of their baking.

Dough

110 gr white flour
90 gr unsweetened cocoa
120 gr brown sugar
1/2 tsp baking powder
85 gr melted butter
2 large eggs
1 tsp vanilla extract

Caramel sauce.

75 gr melted butter
60 gr brown sugar
1 1/2 tbsp milk
1/4 tsp vanilla extract

For decoration

30 gr dark chocolate
2 tbsp milk
1/8 tsp coarse salt

Bakery.

1. Preheat the oven to 175C.
2. Lightly oil the bottom and sides of a baking dish, or line the bottom with baking paper.
3. Measure all foods.
4. In a large bowl, combine flour, cocoa, sugar and The standard baking powder for baking is a white powder, which contains baking soda, acid and starch. For more information on baking powder for baking, see the article on chemical baking powder., mix everything together thoroughly.
5. In a small bowl, mix butter, eggs and vanilla.
6. Pour the contents of the small bowl into the large bowl and mix thoroughly.
7. Put the dough into a mold and smooth it out (the dough is pretty thick, so you can smooth it with your fingers).
8. Bake 19 minutes or until a skewer inserted in the middle of the cake comes out with moist crumbs.

Start checking the readiness of brownies 5 minutes before the indicated baking time, baking time is critical!

A toothpick inserted in the center of the cake should come out with large, wet crumbs adhering to it, as in the photo.

Remove the form from the oven, place on a wire rack and let the cake cool.

While the crust is cooling, prepare the caramel sauce.

It's not actually real caramel, but a caramel-flavoured icing that brown sugar gives.
If you don't have brown sugar, make real caramel with white sugar.
1. Put the oil for the sauce in a saucepan and melt it over low heat.
Add sugar and milk to butter, stir until sugar dissolves, then cook for 2 minutes.
2. Add vanilla to the sauce and pour over the cooled cake. Let the sauce harden - 20-30 minutes.

Now we can add the finishing touch:

1. Melt the chocolate with milk and decorate the layer of caramel with stripes.
2. Sprinkle salt* over the surface of the caramel, allow the finished brownie to cool properly (you can put it in the refrigerator) and cut the cake into pieces.
I advise you to serve brownies warm, at room temperature, only then their taste and tenderness will manifest themselves to the maximum.

* About salt: you can add it to hot caramel, then you need to take not coarse salt, but fine salt so that it melts well.
I baked this way and that.
In my opinion, salted caramel tastes better, but salt added on top is good because it can be removed if someone suddenly does not dare to eat it with salt.

I share recipes for delicious homemade salted caramel and a very chocolate brownie with it.
Who loves the combination of sweet and salty? Confess))

salted caramel

Salted caramel is incredibly delicious! Having tried to cook it for the first time, I wanted to cook it again and again, for myself and cooking something else sweet with it, well, or for a gift)) A jar of caramel tied with a rough rope looks very nice :) I considered cooking caramel a great achievement!) ) In fact, everything is absolutely not difficult. The main thing is to measure the ingredients before cooking and have them on hand. As the butter and cream are added, the caramel will bubble and sizzle. Just be careful and you'll be fine :)

Ingredients:
- 200 g sugar
- 90 g butter, softened and cut into 6 equal cubes
- 120 ml cream (I have 20%)
- ½ - 1 tsp salt

Measure all the ingredients and have them handy while cooking.

1. Pour sugar into a heavy bottomed saucepan. Put on medium fire. When the sugar begins to melt, start stirring it with a spatula or wooden spoon.
2. The sugar will form lumps, which will disappear as the mass is heated and stirred. You should have an amber brown syrup. The main thing is not to burn it and, if necessary, reduce the fire.
3. In the resulting homogeneous syrup, add pieces of butter, all at once. The mass will begin to bubble slightly. Stir until smooth for 2-3 minutes.
4. Slowly pour in the cream in a thin stream, stirring constantly. The mass will begin to splash and hiss, it's okay, the main thing is to be careful. Boil, stirring, 1 minute.
5. Remove caramel from heat and add salt (from half a teaspoon to 1 teaspoon to taste). Stir until the salt crystals are completely dissolved. Pour caramel into a jar or airtight container.

Caramel is best stored in the refrigerator and will keep for up to two weeks. However, in the cold, the caramel becomes dense and, in order to achieve its fluid state again, you need to heat the caramel in the microwave.

Brownie with salted caramel

Very chocolatey, sweet and salty... The salted caramel layered brownie is moist on the inside and crumbly on the outside. Don't be afraid of a lot of sugar in the recipe. I read from Chadeika that brownies must contain a lot of sugar. Sugar contributes to the moist texture, but the brownie is not cloying.

Ingredients:
(on the form 30*20 cm, all at room temperature)

200 g salted caramel
- 310 g flour (1+1/4 cups)
- 300 g dark chocolate
- 2 tablespoons cocoa
- 250 g butter (1 cup)
- 370 g white sugar (1+1/2 cups)
- 60 g brown sugar (1/4 cup)
- 5 eggs
- 2 tsp vanilla extract or vanilla sugar
- 1 tsp salt

1. In a bowl, mix flour, cocoa and salt.
2. Place chocolate and diced butter in another bowl. Melt the chocolate and butter slowly in the microwave or in a water bath, mix until smooth. Add white and brown sugar and mix. Add vanilla sugar if not using essence. The mass should cool almost to room temperature.
3. Add 3 eggs and mix lightly. Add 2 more eggs and mix until smooth. Add vanilla extract (if not using vanilla sugar). Do not overdo it with mixing the mass, otherwise the texture of the brownie will turn out to be dense.
4. Pour the previously mixed dry ingredients into the chocolate mass. Using a spatula, stir in the dry ingredients until all traces of flour and cocoa are gone.
5. Grease the mold with oil or cover with baking paper.
6. Pour half of the batter into the bottom of the mold. Spread salted caramel over the dough, avoiding the edges of the mold, otherwise it may leak out and burn at the edges during baking. Distribute the second part of the dough and smooth the surface.
7. Bake brownies in a preheated oven at 180 degrees for 30-35 minutes. Check for readiness with a toothpick.
8. Sprinkle the brownies with salt and cool to room temperature. Brownies are also good chilled if left in the fridge.

Enjoy!

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