Ingredients with Measurements:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon Himalayan salt
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1 teaspoon flaky Himalayan salt
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the baking pan with parchment paper.
2. In a saucepan, melt the butter over medium heat. Add the sugar, cocoa powder, and Himalayan salt. Stir until the mixture is smooth.
3. Remove the saucepan from heat and let it cool for a few minutes.
4. Add the eggs one at a time, whisking well after each addition.
5. Add the flour and vanilla extract, and whisk until the batter is smooth.
6. Pour the batter into the prepared baking pan.
7. Drizzle the caramel sauce over the batter, and use a knife to swirl it into the batter.
8. Sprinkle the flaky Himalayan salt over the top of the batter.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
10. Let the brownies cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 brownies
Nutritional information:
Calories: 350
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 280mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 38g
Protein: 4g
Substitutions for ingredients:
- You can use regular table salt instead of Himalayan salt.
- You can use any type of caramel sauce you prefer.
Variations:
- Add chopped nuts to the batter before baking.
- Use dark chocolate cocoa powder for a richer flavor.
- Add a layer of chopped chocolate on top of the caramel sauce before baking.
Tips and tricks:
- Make sure to let the brownies cool completely before cutting them.
- Store the brownies in an airtight container at room temperature for up to 3 days.
- Warm the brownies in the microwave for a few seconds before serving to make them extra gooey.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the brownies in the microwave for a few seconds before serving to make them extra gooey.
Presentation ideas:
Serve the brownies on a platter with a sprinkle of flaky Himalayan salt and a drizzle of caramel sauce.
Garnishes:
Sprinkle flaky Himalayan salt and drizzle caramel sauce over the brownies.
Pairings:
Serve the brownies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the brownies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the brownies are too dry, try adding a tablespoon of vegetable oil to the batter.
- If the brownies are too gooey, try baking them for an additional 5-10 minutes.
Food safety advice:
Make sure to use a candy thermometer when making the caramel sauce to ensure it reaches the correct temperature for safe consumption.
Food history:
Brownies were first created in the United States in the late 19th century.
Flavor profiles:
The brownies have a rich chocolate flavor with a hint of saltiness from the Himalayan salt and a sweet caramel finish.
Serving suggestions:
Serve the brownies warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A