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 Post subject: Re: The Baked Brownie
PostPosted: Thu Nov 01, 2012 1:44 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1139
And I just had a request for these : "You are making those brownies for Thanksgiving, right?"

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 Post subject: Re: The Baked Brownie
PostPosted: Thu Nov 01, 2012 3:04 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
DH loved the original Baked ones, I liked that they were fudgey, but were a little too sweet for me (as are Ina's and most others). My personal favorite are the ones from KAF blog On the Fence Brownies, that someone posted on TOBB. I love edges, so I always make all brownies on the Bakers Edge pan. Darcie here's the Sweet and Salty:

EXPORTED FROM LIVING COOKBOOK

SWEET & SALTY BROWNIES

Servings: 8 Yield: one 9 X13 pan

Preparation Time: 25 minutes Cooking Time: 1 hour and 15 minutes Inactive Time: 20 minutes Total Time: 2 hours

CARAMEL:
1 cup sugar
2 TBS. light corn syrup
1/2 cup heavy cream
2½ tsp. fleur de sel divided
1/4 cup sour cream
BROWNIE:
1 Baker's Edge Pan
1¼ cup all purpose flour
1 tsp. salt
2 TBS. dark cocoa powder
11 oz. quality dark chocolate (60-72%), coarsely chopped
2 sticks unsalted butter, cut into 1-inch cubes
1½ cup sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 tsp. vanilla
TOPPING:
1 tsp. coarse sugar

MAKE THE CARAMEL:

In a medium sauce pan, combine the sugar and corn syrup with ¼ cup water, stirring together carefully so you don't splash the sides of the pan. Cook over high heat, until a thermometer reads 350° F and is dark amber in color.

Remove from the heat and slowly add the cream (it will bubble up). Then add 1 tsp. fleur de sel. Whisk in the sour cream. Set aside to cool.

MAKE THE BROWNIE:

Preheat oven to 350° F. 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 ¾ 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.

Bake the brownies for 30 to 40 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. (We thought these were even better the NEXT day.)

Recipe Type: Baked Explorations, Brownies, Caramel, Chocolate, Desserts

Author: Matt Lewis and Renato Poliafito
Source: Baked Explorations: Classic American Desserts Reinvented
Web Page: http://bakeat350.blogspot.com/2010/10/s ... wnies.html

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 Post subject: Re: The Baked Brownie
PostPosted: Thu Nov 01, 2012 4:07 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
I get lots of requests for the Salty Caramel Brownies....I started making them before they came out with book 2 with the recipe....just used their Brownie recipe in book 1 and the salty caramel recipe from the cake recipe and layered it. I don't know why, but they come out better and so it has become my default recipe instead of the one in book 2.

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 Post subject: Re: The Baked Brownie
PostPosted: Thu Nov 01, 2012 6:13 pm 
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Ilene,

What do you think makes it better, the different caramel recipe?

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 Post subject: Re: The Baked Brownie
PostPosted: Thu Nov 01, 2012 9:55 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
hmmm. good idea!


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 Post subject: Re: The Baked Brownie
PostPosted: Fri Nov 02, 2012 10:32 am 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
pepperhead212 wrote:
Ilene,

What do you think makes it better, the different caramel recipe?




I am not sure....the only difference in the brownie recipe is the addition of espresso powder in the original. I can't imagine that that would make a big difference, but it does. The depth of flavor is more intense and the texture is slightly more moist.(of course that could be pilot error....perhaps I baked the one from book 2, too long). I don't think the differrence in the caramel makes a big difference in taste of the final product.

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 Post subject: Re: The Baked Brownie
PostPosted: Fri Nov 02, 2012 12:33 pm 
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Posts: 1139
Thanks,Ilene. I didn't realize there was a difference in the brownie recipes (I could have gone down and looked at the books, but I was too lazy at the time!), but I can see how expresso powder could improve it. My faforite recipe, until this one, is Maida Heatter's Palm Beach brownies, in her Book Of Great Chocolate Desserts, and that has 2 tb of expresso in it! In fact, I am thinking of making that recipe, but adding the salty caramel. Of course, to see which is best, I would have yo make both, and have a side by side taste test. Do you think anyone else would go for that? LOL

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 Post subject: Re: The Baked Brownie
PostPosted: Fri Nov 02, 2012 12:54 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
I will volunteer!

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 Post subject: Re: The Baked Brownie
PostPosted: Sun Nov 04, 2012 12:43 pm 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1417
I was very tired Friday night, so I went to bed around 9:30. I should know better, because sure enough, I woke up at 4:30 in the morning. I planned on making these Brownies to take to our Poker night on Saturday, so I made them at 4:30 in the morning. Everybody at Poker really liked them. I hope they left some for Ed, because he can really use the calories.


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 Post subject: Re: The Baked Brownie
PostPosted: Mon Dec 31, 2012 4:39 pm 
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I wonder if Zoey was buying ingredients to make Brownies.
Zoey


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