Caramel-Layered Dark Chocolate Brownies

Name: Caramel-Layered Dark Chocolate Brownies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: American
Ingredients: 113 grams bittersweet chocolate (64 to 72% cacao content), finely chopped; 128 grams 3/4 cup firmly packed light brown sugar; 3 Tbsps natural cocoa powder; 1 large egg yolk, room temperature; 2 larges eggs, room temperature; 92 grams 3/4 cup all-purpose flour; 118 milliliters heavy whipping cream; 0 teaspoons kosher or fine-grained sea salt; 142 grams 3/4 cup superfine sugar; 12 Tbsps (6 ounces, 1 1/2 sticks) unsalted butter, cut into small pieces; 142 grams unsweetened chocolate, finely chopped; 1 teaspoon pure vanilla extract

You can never have too many dessert recipes, so give Caramel-Layered Dark Chocolate Brownies a try. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 25 servings with 183 calories, 2g of protein, and 13g of fat each. Head to the store and pick up eggs, firmly brown sugar, egg yolk, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly.

Ingredients you will need

Butter

Equipment you will use

Double Boiler

Spatula

Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it’s melting.

Ingredients you will need

Butter

Equipment you will use

Double Boiler

Microwave

Spatula

Bowl

Frying Pan

Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.

Equipment you will use

Spatula

Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Stand Mixer

Bowl

Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes.

Ingredients you will need

Egg

Add the vanilla and stir to blend well.

Ingredients you will need

Vanilla

Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.

Ingredients you will need

Dark Chocolate

Chocolate

Egg

Equipment you will use

Spatula

Bowl

In a medium bowl, sift the flour and cocoa powder together.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Equipment you will use

Bowl

Add the salt and stir to combine.

Ingredients you will need

Salt

In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.

Ingredients you will need

Chocolate

Equipment you will use

Spatula

Bowl

Pour the batter into the prepared pan and use a rubber spatula to spread it evenly.

Ingredients you will need

Spread

Equipment you will use

Spatula

Frying Pan

Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it.

Equipment you will use

Oven

Remove the pan from the oven and cool completely on a rack.

Equipment you will use

Oven

Frying Pan

Stir the caramel sauce until it is smooth.

Ingredients you will need

Caramel Sauce

Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.

Ingredients you will need

Caramel

Spread

Equipment you will use

Offset Spatula

Place the chocolate in a medium bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Heat the cream in a small saucepan until bubbles for around the edges.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Spatula

Remove the pan of brownies from the freezer.

Equipment you will use

Frying Pan

Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.

Ingredients you will need

Caramel

Spread

Equipment you will use

Offset Spatula

Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.

Ingredients you will need

Water

Dip

Equipment you will use

Aluminum Foil

Knife

Frying Pan

Add 1 cup roughly chopped walnuts to the batter before pouring into the pan to bake and mix them in thoroughly.Streamlining: The Classic Caramel Sauce can be made up to 2 weeks in advance and kept in a tightly covered container in the refrigerator.

Ingredients you will need

Walnut Pieces