Ingredients with Measurements:
- 1/2 cup (1 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup caramel sauce
- 2 tablespoons bourbon
Special Equipment Needed:
- 9-inch square baking pan
- Double boiler
- Whisk
- Mixing bowl
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch square baking pan with butter and set aside.
2. Melt butter and unsweetened chocolate in a double boiler over low heat, stirring occasionally until smooth.
3. In a large bowl, whisk together sugar, eggs, vanilla extract, and salt until combined.
4. Add melted butter and chocolate mixture to the sugar mixture and whisk until combined.
5. Add flour and walnuts and stir until just combined.
6. Pour batter into prepared pan and spread evenly.
7. In a small bowl, whisk together caramel sauce and bourbon until combined.
8. Drizzle caramel sauce over the brownie batter and swirl with a knife.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool completely before cutting into squares.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 9-inch square pan
Nutritional Information: TBD
Substitutions for Ingredients:
- Unsalted butter can be substituted for salted butter.
- Dark or semi-sweet chocolate can be substituted for unsweetened chocolate.
- Brown sugar can be substituted for granulated sugar.
- Coconut oil can be substituted for butter.
- Almond flour can be substituted for all-purpose flour.
- Pecans can be substituted for walnuts.
- Honey or maple syrup can be substituted for caramel sauce.
Variations:
- Add 1/2 cup of mini chocolate chips to the batter.
- Substitute 2 tablespoons of espresso for the bourbon.
- Add 1/2 cup of dried cherries or cranberries to the batter.
Tips and Tricks:
- Make sure to melt the butter and chocolate slowly over low heat to prevent burning.
- Use a rubber spatula to scrape the sides of the bowl when mixing the batter.
- Let the brownies cool completely before cutting into squares.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 15-20 seconds.
Presentation Ideas:
- Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Top with a dollop of whipped cream and a sprinkle of chopped walnuts.
Garnishes:
- Chopped walnuts
- Caramel sauce
- Whipped cream
Pairings:
- Vanilla ice cream
- Espresso
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the brownies are too dry, add a tablespoon of melted butter to the batter.
- If the brownies are too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Do not leave the brownies out at room temperature for more than 2 hours.
Food History:
Brownies have been around since the late 1800s and are believed to have originated in the United States. The first published recipe for brownies appeared in the 1906 edition of the Boston Cooking-School Cook Book.
Flavor Profiles:
These brownies are rich and decadent with a hint of bourbon and caramel. The walnuts add a crunchy texture and the chocolate provides a deep, rich flavor.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Top with a dollop of whipped cream and a sprinkle of chopped walnuts.
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