Salted caramel and brownies with it. Brownie recipe - how to bake chocolate cake with caramel Brownie with nuts and caramel recipe

Brownie recipe - delicious chocolate cake with caramel. This brownie will
with white chocolate ganache – a real celebration 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 the brownies:

• 100 g chocolate.
• 125 g butter.
• 175 g sugar.
• 2 eggs.
• 100 g 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

First, let's make the brownies.

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

Brownie is ready - bon appetit.

Like any brownies, baking them is very simple, 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 for baking them.

Dough

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

Caramel sauce.

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

For finishing

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

Bakery.

1. Preheat the oven to 175C.
2. Grease the bottom and sides of the baking dish with a thin layer of oil or place baking paper on the bottom.
3. Measure out all foods.
4. In a large bowl, combine flour, cocoa, sugar and Standard baking powder is a white powder containing baking soda, acid and starch. For more information on baking powder, see the article on chemical baking powder., mix everything together thoroughly.
5. In a small bowl, whisk together the oil, eggs and vanilla.
6. Pour the contents of the small bowl into the larger one and mix thoroughly.
7. Place the dough in the mold and smooth it out (the dough turns out quite thick, so you can even it out with your fingers).
8. Bake for 19 minutes or until a splinter inserted into the center comes out with moist crumbs.

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

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

Remove the pan 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 true caramel, but rather a frosting with the caramel flavor that comes from brown sugar.
If you don't have brown sugar, make real caramel from white sugar.
1. Place the butter for the sauce in a saucepan and melt it over low heat.
Add sugar and milk to the butter, stir until the sugar dissolves, then cook for 2 minutes.
2. Add vanilla to the sauce and pour onto the cooled crust. Let the sauce harden for 20-30 minutes.

Now you can add the finishing touch:

1. Melt chocolate with milk and decorate a layer of caramel with stripes.
2. Sprinkle salt* over the surface of the caramel, let the finished brownie cool thoroughly (you can put it in the refrigerator) and cut the cake into pieces.
I recommend serving the brownies warm, at room temperature, only then will their taste and tenderness be maximized.

*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 way.
In my opinion, salted caramel tastes better, but the salt added on top is good because it can be removed if someone suddenly does not dare to eat with salt.

I’m sharing recipes for delicious homemade salted caramel and a very chocolatey brownie with it.
Who loves a combination of sweet and salty? Admit it))

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 to prepare something sweet with it, well, or as a gift)) A jar of caramel tied with a rough rope looks very cute :) I considered making caramel a great achievement!) ) In fact, everything is absolutely not difficult. The main thing is to measure out the ingredients before you start cooking and have them on hand. As you add butter and cream, the caramel will bubble and sizzle. You just need to be careful and everything will work out :)

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

Measure all ingredients and have them on hand during cooking.

1. Pour sugar into a thick-bottomed pan. Place on medium heat. When the sugar begins to melt, start stirring it with a spatula or wooden spoon.
2. The sugar will form lumps that will disappear as the mixture 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. Add pieces of butter to the resulting homogeneous syrup, all at once. The mixture 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 the caramel from the heat and add salt (from half a teaspoon to 1 teaspoon to taste). Stir until the salt crystals are completely dissolved. Pour the caramel into a jar or airtight container.

Caramel is best stored in the refrigerator and will last 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.

Salted Caramel Brownie

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

Ingredients:
(for a 30*20 cm mold, all at room temperature)

200 g salted caramel
- 310 g flour (1+1/4 cups)
- 300 g dark chocolate
- 2 tbsp. 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 the chocolate and diced butter in another bowl. Melt the chocolate and butter slowly in the microwave or in a water bath, stir until smooth. Add white and brown sugar and stir. 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 overmix the mixture, otherwise the brownie texture will be dense.
4. Pour the previously mixed dry ingredients into the chocolate mixture. Using a spatula, fold in the dry ingredients until all traces of flour and cocoa disappear.
5. Grease the pan with butter or cover with baking paper.
6. Pour half the batter into the bottom of the pan. Spread salted caramel onto the dough, avoiding the edges of the pan, otherwise it may leak out along the edges and burn during baking. Distribute the second part of the dough and level the surface.
7. Bake the brownies in an oven preheated to 180 degrees for 30-35 minutes. Check for doneness with a toothpick.
8. Sprinkle the finished brownie with salt and cool to room temperature. Brownies are also good chilled if left in the refrigerator.

Enjoy!

Original taken from

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 syrup (so-called Golden Syrup)

***Golden syrup

Ingredients

for the Golden Syrup recipe:

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

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

To make 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.
Stir well until all the sugar is dissolved.
Bring to a boil, then add squeezed lemon juice.
Leave the liquid over very low heat for about 45 minutes, do not stir.

The temperature should be around 110°C.
Temperature is very important, as it determines the crystallization of sugar and the consistency of the syrup.
When the syrup begins to acquire 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 on the desired consistency of honey.

Master class Jamie Oliver Chocolate brownie 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 the butter
• and a pinch of salt.

Simmer for about 2-3 minutes and then remove the pan from the heat.

2. Prepare caramel cream

Place the caster sugar and golden syrup in a heavy bottomed saucepan over low heat.
Do not stir, just turn the pan; Bring the heat to medium and simmer the syrup until golden brown.

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

“Squeeze” the baking paper and wet it. Remove excess moisture.
Line a 20x30 cm mold with paper.

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

II. DOUGH for chocolate BROWNIE

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

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

2. Cook like this...

• Melt the butter.
• chop and add to butter.
• Stir until the chocolate melts.
• Stir in sugar.
• Let it cool down a little...
• Beat 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 onto the top of the dough.

III. Brownie chocolate BAKED