recipe adapted from Food Mouth
makes one 8" square pan
55g (1/4 cup) unsalted butter, melted
52g (1/4 cup) coconut oil, melted
70g (approx. 1/3 cup) granulated sugar
100g (approx 1/2 cup) golden brown sugar
85g (3/4 cup) extra dark cocoa powder*
1 teaspoon vanilla
1 teaspoon baking powder
1/8 teaspoon fine sea salt
85g (3/4 cup) all-purpose flour
170g (6 oz.) blackberries
3/4 cup salted caramel sauce (see recipe to follow)
*60g natural unsweetened cocoa powder + 25g instant coffee powder
|Subbed 30% cocoa powder with instant coffee powder.|
|Whisk together sugars, cocoa powder and melted oil.|
|Whisk in eggs and vanilla until smooth.|
|Sift in dry ingredients.|
|Fold in blackberries.|
|Pour into prepared pan.|
|Do not drizzle salted caramel as shown.|
1. PREP: Preheat oven to 350F and line a 8-inch square pan with parchment paper.**Did one layer and drizzled caramel on top. Do not do this as caramel burns ):
2. WET: Melt butter and coconut oil using double boiler or microwave. Combine sugars and cocoa powder in bowl and stir in butter/oil until smooth.
3. Add eggs and vanilla, incorporating until smooth.
4. DRY: Sift baking powder, salt, and flour in separate bowl. Stir in wet mixture until almost combined.
5. BERRIES: Fold blackberries in.
6. ASSEMBLE: Pour half of batter into prepared pan. Spoon caramel over top in an even layer. Spread remaining brownie batter on top.**
7. BAKE: Bake 25-30 minutes until a tester comes out clean.
|Fresh out of oven.|
Salted Caramel Sauce
recipe adapted from Made with Chobani
1/2 cup sugar
2 Tbsp butter, unsalted, cut into pieces
1/4 cup heavy cream
1/2 tsp fine sea salt
|Swirl sugar around pan until evenly caramelized.|
|Final product- darker than I wanted.|
1. HEAT: Place sugar and salt in a medium sized pot and turn on medium high heat. Do not stir. Swirl pan to avoid sugar burning.
2. KEEP AN EYE ON THIS: Let sugar come up to 315° or till it turns red-brown. Once sugar has reached desired temperature/color, remove from heat.
3. WHISK: Add cream all at once and whisk to incorporate. Then add butter and whisk to incorporate.
4. COOL: Remove from heat and cool to room temperature.
I doubt this is the first time I make salted caramel, but I really can't recall when was the last time. I am happy to say though that this latest (and possibly first) attempt of salted caramel was a success! I don't have a candy thermometer so I timed everything based on color. My sugar actually started to sizzle and bubble when it was near red brown which could've been a sign that it was burning. The salted caramel has the faintest burnt taste, but it could be me being paranoid from the sizzling.
Also, lesson learned- do not bake salted caramel. it burns! I got lazy trying to spread the first thin layer and dumped the idea of sandwiching caramel in between the batter. I should've just left it out all together and drizzled it on post bake. The salted caramel drizzle ended up turning slightly dark in the oven and added a slightly roasted flavor (or bitterness?) to the brownies.
Taste: 3.5 stars out of 5
Rich and intense chocolate flavor without any melted chocolate! Roasted coffee flavor. Slightly bitter from burnt caramel.
Texture: 4 stars out of 5
Enjoyed these both fresh out of the oven and chilled. When hot/warm, it's extremely moist resembling a molten chocolate lava cake. I prefer them chilled when the berries are cold and the brownie texture is dense and fudgy.
Sweet tooth satisfied.
Sweet tooth satisfied.