Archive

Please reload

Tags

Brownies

January 19, 2017

Brownies & Salted Caramel Sauce

 

Ingredients:

For the brownies:
10 tbsp butter
1 ¼ cup sugar
¾ cups + 2 tbsp cocoa powder
¼ tsp Pretty Thai® Seasoning Salt
1 tsp vanilla extract
2 eggs, cold
½ cup AP GF flour

 

For the Caramel:
1 cup granulated sugar
6 Tablespoons salted butter, cut up into 6 pieces1
1/2 cup heavy cream or coconut cream
1 teaspoon Pretty Thai® Seasoning Salt

Pretty Thai® Thai Chili Powder, to taste, optional

 

Directions:

For the Brownies:
1). Preheat oven to 325°F
2). Combine butter, sugar, cocoa powder, Pretty Thai® Seasoning Salt, and vanilla. Heat over a bain-marie until melted together.
3). Beat in 1 egg at a time.
4). Mix in the flour.
5). Pour into a brownie pan and bake for 20-25 minutes.

*Note if you want to make salted caramel brownies make the salted caramel sauce below and stir in 1/4-1/2 cup of the sauce in with the brownies before pouring batter into pan.

 

For the Caramel:
1). Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2). Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3). Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4). Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5). Very slowly, drizzle in 1/2 cup of heavy cream  (or coconut cream) while stirring. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6). Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7). Remove from heat and stir in 1 teaspoon of Pretty Thai® Seasoning Salt and Pretty Thai® Thai Chili Powder. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day.

Please reload

Recent Posts

November 7, 2018

Please reload