Remember the Baked Brownie? Of course you do. It’s that little thing that Oprah and the Food Network are huge fans of. But, how do you improve upon such greatness (as in, the greatest brownie in the entire world)? You add caramel and lots of fleur de sel. 🙂 Let me introduce you to Baked’s Sweet & Salty Brownie…
Two weeks ago, I had the honor of attending a demo class by those fabulous boys from Baked, Matt Lewis and Renato Poliafito (Matt’s on the right and Renato’s on the left). And since this brownie was one of several amazing desserts in said class, I just had to make up a batch at home.
Sweet & Salty Brownies
Source: Baked Explorations – Classic American Desserts Reinvented by Matt Lewis & Renato Poliafito
1 c sugar
2 tbsp light corn syrup
1/2 c heavy cream
1 tsp fleur de sel
1/4 c sour cream
1-1/4 c flour
1 tsp salt
2 tbsp dark cocoa powder
11 oz quality dark chocolate (60-72%), coarsely chopped
2 sticks unsalted butter, cut into 1-inch cubes
1-1/2 c sugar
1/2 c firmly packed light brown sugar
5 large eggs, room temperature
2 tsp vanilla
1-1/2 tsp fleur de sel
1 tsp coarse sugar
Make the Caramel:
In a medium sauce pan, combine the sugar and corn syrup with 1/4 c. water, stirring together carefully so you don’t splash the sides of the pan. Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.
Remove from the heat and slowly add the cream (it will bubble up). Then add the fleur de sel. Whisk in the sour cream. Set aside to cool.
Make the Brownie:
Preheat oven to 350. 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.
Pour half of the mixture into the prepared pan and smooth the top with an offset spatula. Drizzle and 3/4 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 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.
Renato lining the mallow cups with chocolate.
Scooping out marshmallow filling. Just look at that teamwork!
Matt explaining the ins & outs of the NY bakery.
Renato icing the Olive Oil Orange Bundt Cake.
Thank you so much, Matt & Renato, for visiting Dallas and showcasing this gorgeous new book of yours. It was such a pleasure meeting you and sampling all those yummy treats. I can’t wait to see that third book – good luck!! 🙂