Dark Chocolate Brownies With Caramel And Salted Peanuts Recipes

DARK-CHOCOLATE BROWNIES WITH CARAMEL AND SALTED PEANUTS

Steps:

• Line the bottom of a 9-inch square baking pan with parchment paper. Butter paper and sides of pan. Place caramels, flour, and cocoa in a medium bowl and toss to combine. Set aside.
• In a double boiler set over simmering water, melt butter. Add chocolate and stir until melted. Remove from heat and let cool, about 10 minutes.
• Meanwhile, preheat oven to 350°F. In a large bowl, whisk together sugars, eggs, vanilla, and salt until very thick, about 3 minutes. Stir in chocolate mixture. Stir in reserved caramel mixture and peanuts, mixing until just combined.
• Spread brownie batter in prepared pan. Bake for 30 minutes. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3 to 4 hours, before cutting into squares.

SALTED CARAMEL DARK CHOCOLATE BROWNIES

Steps:

• 1. Make caramel according to recipe. https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html
• 2. In a double broiler, melt and whisk butter, chocolate squares, and 3/4 cup chips. Blend until even sauce.
• 3. Stir in cocoa. Continue to whisk until thoroughly blended. Set aside.
• 4. In a mixing bowl, beat sugar, vanilla, and eggs until frothy.
• 5. Then add one tablespoon of chocolate mix at a time until eggs are tempered. Then dump into rest of chocolate and beat.
• 6. Finally mix in sifted flour.
• 7. Preheat oven to 350.
• 8. In a square baking dish, line with parchment paper and spray with non-stick spray. Have extra paper on each side, so that you may later pull out brownies by hang off.
• 9. Pour half your brownie mix into pan. Spread evenly all the way to corners.
• 10. Pour half your caramel, in spoonfuls, in variously places.
• 11. Pour the rest of the brownie batter atop and spread to corners.
• 12. Top with rest of caramel. With a knife, swirl lightly the brownie and the caramel.
• 13. Bake for 30-40 minutes or until a toothpick comes out without batter.
• 14. Sprinkle 1/4c of chips atop.
• 15. In a small bowl, mix kosher salt and coarse sugar. Sprinkle.
• 16. Let brownies cool ambiently for 3 hours before removing from pan and cutting. Or place in refrigerator for 1.5 hours.

SALTED CARAMEL PEANUT BROWNIE BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
• Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
• Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
• Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
• Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
• Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.