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omnomnomAny help would be fallen on with gushing praise and thankfulness. :)
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UPDATE:: One of the gals in my Amtgard Cooking guild came up with the modification we were looking for. It's after the original recipe.
Sweet and Salty Brownies
Yield: 24 brownies
Prep Time: 45 minutes | Bake Time: 30 minutes
For the Salted Caramel Filling:
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup heavy cream
1 teaspoon fleur de sel
¼ cup sour creamFor the Brownie Batter:
1¼ cups all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extractFor the Topping:
1½ teaspoons fleur de sel
1 teaspoon coarse sugar1. Make the Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
2. Make the Brownie Batter: Preheat oven to 350 degrees F.
3. Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
6. Add three 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 combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
8. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn’t come in contact with the edges oft he pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
9. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
12. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.
(Recipe adapted from Baked Explorations)
O*O *O*O
the Soy/Dairy/Processed Sugar/Gluten Free Brownie Mod
For the Salted Caramel Filling:
1 tablespoon coconut oil
2 tablespoons cornflour ( cornstarch )
2/3 cup agave nectar
500ml (2 cups) water
1 teaspoon Fleur de Sel
For the Brownie Batter:
1¼ cups coconut flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
¾ cup olive oil OR 1 cup coconut oil
1 cup agave nectar
5 eggs, at room temperature (which you can always swap out for 1 ¼ cup of applesauce)
2 teaspoons vanilla extract
For the Topping:
1½ teaspoons fleur de sel
1 teaspoon cane sugar ← this is the only thing I would say can't be easily swapped. A drizzle of agave, though, might do the trick. Or a sprinkle of maple sugar or palm sugar if you can tolerate them. )
1. Make the Caramel: In a large pan, whisk together the sugar and cornflour so that any large lumps in the cornflour are dispersed. Then whisk in the coconut oil - just to mix it in roughly, be aware this is going to look a bit weird for a while. Set the pan over a low heat so that the sugar starts to soften and caramelize a little and the coconut oil melts into everything. It doesn't need to be anywhere near liquid, just good and hot, when you add the first 250ml (1 cup) of water and the golden syrup. It will hiss and bubble, so stir it well till it's smooth. Don't worry about any cornflour lumps, they should disperse eventually. Add the second 250mls water, bring it to the boil, and then let it bubble away until syrupy and somewhat reduced in volume. Remove from heat, and once it's cool enough to taste, add salt till you're happy.
2. Make the Brownie Batter: Preheat oven to 350 degrees F.
3. Oil the sides and bottom of a glass or light-colored metal 9×13-inch pan. Line the bottom with a sheet of parchment paper, and oil the parchment.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and oil in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and boil are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
6. Add three 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 combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
8. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn’t come in contact with the edges oft he pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
9. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
12. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.
no subject
on 2012-07-19 10:28 pm (UTC)I've made that recipe with both ground hazelnuts and ground almonds - both worked. I don't see any reason why other nut meal shouldn't work as well. It does end up producing a pretty dense brownie (starts out a bit fluffier when still-warm, but cools to form something Rather Solid).
Ooh, and here's a recipe for agave nectar caramel, which does include dairy but that should be tinkerable with - e.g. if you use hazelnut flour, hazelnut milk/cream might work in place of the cream the recipe calls for? Ditto rice cream, etc.
no subject
on 2012-07-19 10:34 pm (UTC)no subject
on 2012-07-20 04:49 am (UTC)Thank you so much for the suggestions. She will be thrilled with these.
Hugs
CC
no subject
on 2012-07-20 04:46 am (UTC)CC
no subject
on 2012-07-20 04:47 am (UTC)Thanks
CC
no subject
on 2012-07-20 08:30 am (UTC)(Personally, I try not to use agave syrup because it's very very high in fructose, but obviously that's my particular decision.)
I have a palm sugar brownie recipe which is gluten/dairy/soy free:
2 large eggs
120 g lightly salted butter (plus a bit more to grease the pan)
1/2 cup really good unsweetened cocoa powder
1/3 tsp salt
1 and 1/3 cup palm sugar
Start pre-heating the oven.
Melt the butter in a bain marie, and mix in the cocoa powder. Set aside.
Mix the eggs, sugar and salt. Try not to overbeat them; you don't want the eggs to get too frothy.
Slowly add the cocoa/butter mix, ditto.
Pour the batter into a greased baking pan.
Bake at 175 degrees C (350 F) for 30 minutes.
This leads to seriously gooey brownies which don't ever quite solidify in the middle.
no subject
on 2012-07-20 09:00 am (UTC)As for your brownie recipe, I notice it has no flour of any kind, I wonder if the addition of a little flour would soak up some of that excess moisture which is why it never quite sets. hmmm maybe, continuing with the coconut theme, and since they tell me it is seriously a thirsty flour, a 1/2 to 1 tsp. of coconut flour. It might be worth a try to see how it turns out. :) in the meantime, I will pass this recipe on to her and thank you very much.
CC
no subject
on 2012-07-20 09:08 am (UTC)But I did a previous version with chestnut flour (still gluten/dairy/soy free), which works well too, and would be better if you prefer a brownie that's a little more "set":
http://rydra-wong.dreamwidth.org/326328.html
no subject
on 2012-07-20 09:19 am (UTC)CC
no subject
on 2012-07-20 08:55 am (UTC)Neither of them are exactly what you're looking for, but they may help keep the brownie base good- like, if you have sweet-potato, it might help stop the dusty taste that some gluten-free flours get. The black bean brownies are pretty dense and gooey-- I would only wonder that they might be too sweet with salted caramel.
no subject
on 2012-07-20 09:20 am (UTC)no subject
on 2012-07-20 09:14 pm (UTC)no subject
on 2012-07-20 10:17 pm (UTC)CC