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