This is the adventure part: My caramel wouldn't brown. The first time it overcooked and the sugar become granular (if you try it and don't succeed, you'll know exactly what I'm talking about). The second time I don't think I waited long enough for it to get brown because I was concerned about the previous attempt. After adding in the cream and coconut became a clumpy mess looking mixture that I poured over the brownies. It was actually pretty tasty. But it was a soft/sweet frosting type topping, not as much of a caramel. I have included the recipe below, but I think that I would try the caramel from my homemade twix bars for a more 'turtle' style brownie and add pecans.
Overall, you can also add in chopped nuts if you choose or make a chocolate drizzle to go over it!
What have we been doing with this big ol tray of brownies? Serving them affogato style! Warm brownie (about 30 seconds in the microwave) with some frozen yogurt and then a shot of espresso poured over it!
Everything but the flour |
Really thick batter, pan lined w/ parchment paper |
Baked! Can't really tell the dif tho |
Caramel: Water and sugar |
Boiling sugar |
Then the sugar will become clear, then bubbles a little more. I did the caramel for about 15 minutes total. |
Add coconut, vanilla, and cream. Then pour over the brownies! |
Brownie in an espresso bath =) |
1.5 sticks butter, melted
2 cups white sugar
(1 white, 1 brown)
1 tablespoon
vanilla extract
3 eggs
1 cup unsweetened
cocoa powder
1 1/2 cups
all-purpose flour
1 teaspoon salt
1 cup semisweet
chocolate chips
Preheat oven to 350. Grease a 9×13 baking dish (or line w/ foil or parchment paper) and set aside.
Once the mixture is smooth add vanilla.
Add the eggs one at a time, whisking after each addition.
In small bowl combine cocoa powder, flour, and salt. Slowly add into wet mixture. Stir in chocolate chips. This is very thick batter.
Pour into prepared baking dish and bake for 35 minutes, or until a knife inserted into the center of the brownies comes out clean. Remove from oven and let cool.
Coconut Caramel (from makeitnaked)
Ingredients:
1 cup granulated
sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter
pinch of kosher salt
2 cups unsweetened shredded coconut
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter
pinch of kosher salt
2 cups unsweetened shredded coconut
Directions:
- In a medium sauce pan over medium heat, add the sugar and water. Stir occasionally. Watch closely and let the sugar liquefy and turn an amber/brown color. This will take a few minutes, but once the color starts to turn a light brown it will quickly turn to a deeper brown, so watch very closely at that point. Remove from heat.
- Stir in the salt, cream and butter, and be careful of splattering when adding the cream. Stir constantly until smooth.
- Stir in the coconut.
- Pour onto cooled brownies while caramel is still warm.
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