Bourbon Caramel Brownies

     I already went on a pretty long rampage in my last post about my sudden desires for bars, particularly brownies. Although I got slightly sidetracked by some totally worth it blondies, I had to return to my original intentions. I will not talk to much in this post, because I realized as I cut these in squares a few hours ago just how tantalizingly sexy a brownie can be. So I think instead, I will just let the photos help you ponder what I mean by that...

Maybe it is the smell of butter, burnt sugar and bourbon that fills your kitchen as they bake.

Maybe it is the thick, dark chocolaty color they contain.

Maybe it is their fudgy, sticky quality.

Or just maybe it is the crunchy, sweet and salty notes the walnuts add from candying in the caramel.

I don't know what it is exactly, but these are sexy brownies.

Notes: If you don't want to use bourbon, substitute 1/4 C heavy cream for the bourbon. However, since the bourbon is balanced with the butter, it is not too strong and rather takes on a buttery caramel flavor with notes of bourbon. It is not overwhelming. For cocoa powder I did a mix of 3/4 C natural (un-alkalized) and 2 TBSP super alkalized (called Black Onyx from Savory Spice Shop in Denver). The cocoa powder is flexible though, so you can use all Dutch processed, all natural, or some combo of the too if you would like. 

Brownie base is from Alice Medrich's BitterSweet, "Best Cocoa Brownies." Found on Epicurious. 

Caramel/Topping:

1/2 C sugar

2 TBSP water

4 TBSP unsalted butter

1/4 C bourbon* (see notes)

1/4 TSP salt

1/2 C Walnuts 

Brownies:

10 TBSP unsalted butter

1 1/4 C sugar

3/4 C + 2 TBSP cocoa powder* see notes

1/4 TSP salt

1/2 TSP vanilla extract 

2 cold eggs

1/2 C all-purpose flour

For the caramel:

1. In a small saucepan, combine the sugar and water, turn onto medium heat and allow the sugar to liquefy and brown to a copper color (for more caramel making details go to Bananas Foster Cake)

2. Remove the pan from the heat, stir in 4 TBSP of diced butter, until it melts. Next add the 1/4 C of bourbon and salt, continue to stir, and then return the pan to heat. 

3. The mixture will seize into a ball. Continue to stir until the clumps have undone them selves and the caramel has darkened just a smidge. 

4.Pour the caramel onto a silicon mat or piece of parchment paper over a plate and place it in the freezer to harden.

For the Brownies:

1. Preheat the oven to 325F and line with aluminum and grease an 8x8 pan. 

2. In a heatproof bowl, combine the butter, sugar, cocoa powder and salt. Place the bowl over a small saucepan with an inch of simmering water. Stir the mixture periodically until the butter has melted and the ingredients have mixed together.

3. Remove the cocoa mixture from heat and let it cool. 

4. When it is warm (no longer hot), stir in the vanilla extract, followed by the eggs, one at a time they have completely combined. Add in the flour and stir until that is completely combined as well.

5. Transfer the batter into the prepared pan.

Assembly:

1. Remove the caramel from the freezer and cut it into small squares. Remove the squares and scatter them over the top of the brownies.

2. Chop the nuts into smallish pieces and scatter them on top of the caramel.

3. Bake in the oven at 325 for 25-30 minutes until the brownies have cooked through (you can use a knife to check). The caramel on top will look melted and soft, so look past that. It will harden as it cools.

4. Allow to cool in the pan for 20-30 minutes before removing. Allow to cool for 10 more minutes before slicing. They are delicious served with a glass of milk or vanilla ice cream :)

Love,

    Boulder Butter

Salted Nougat Brownies

Fudgy Centers...

      There is a beauty in brownies that I hold dear to my heart. Their rich, chocolaty decadence, their simplicity, and their comforting fudgy, yet gooey quality speak strongly to memories of childhood sweets. Yes, brownies are one way to get me to stay in one place for a while.

Glossy Tops...

        I do have some requirements for my brownies though. Nothing over the top picky, but heck, I think there are things that do make your brownie over the top better. First of all, leave the cake brownies to cakes. In other words, just make a cake, and indulge in icing if that is what you like in texture. I find nothing more disappointing that buying a brownie only to find out I really just bought a slightly dense square of cake with no frosting. Nu-uh. I want a thickset, fudgy, chewy square of goodness if you are going to call it a brownie. The other main requirement, I do not want every bite to be the same. Texture, bursts of flavor, exciting finds of variety strewn through a brownie are what make me a happy camper.

Gooey and Crunchy Surprises...

       These two things are very important when it comes to biting into the famed-classic dessert. So when I recently looked through The Beekman 1802 Heirloom Dessert Cookbook for the first time, I was about five pages into the recipes when I saw these and stopped. I went to the store to buy the missing ingredients and make them immediately. There was no need to finish looking at the book to see if there was something I would rather make later on. I did not want any delays. When these brothers called something a Salted Nougat Brownie and promise me a fudgy center, I was all in from the moment I read their glossy text on a page.

Pockets of melted carmel and chocolate...

       I have to say, I was right not to delay. These brownies smelt amazing, with the rich, intense chocolate dancing its scents around my tiny apartment. Then I pulled them out of the oven and they had a perfectly, glossy sheen to the top, making them look even more delectable and irresistible. Finally, after a true test of patience, I cut into them. Oh they were fudgy all right; even at first glance you could see these were the brownies the Beekman Brothers had promised. The pockets where the caramel, nougat and chocolate had melted were tantalizing. The promised crunch of the peanuts were calling my name. Finally, I indulged in one of the little squares and I could not have felt more satisfied. Now these, my friends, are brownies.

Got to eat them now!

       I brought the cookies (oatmeal-coconut chocolate chip from last week) and brownies to the final night of the Rooster Cat Romp, a variety show in Denver that ran in the alleyway of a trendy coffee shop all summer. The crowd's verdict was to make the brownies. You have got the try them out. My only sadness is that they all disappeared so quickly. I think I have another batch in store very soon, because to be honest, I cannot get enough of an outstanding brownie.

Adapted from The Beekman 1802 Heirloom Dessert Cookbook
Oven Temp: 350 F

Equipment: 8X8 Square Pan 

Ingredients:
4 ounces semi-sweet chocolate
6 TBSP unsalted butter
2 large eggs
1/2 C sugar
1/2 C packed brown sugar
2 TBSP light corn syrup
3/4 TSP salt
1 TSP espresso powder
2/3 C all-purpose flour
3/4 C dry roasted peanuts, coarsely chopped
1 package "Snickers 2 to Go" (3.3 ounces) roughly chopped

Instructions:

1. Preheat the oven and prepare your baking dish by pushing aluminum foil down and around the sides, then greasing the foil.

2. Place a heatproof bowl over a pot of gently simmering water. Make sure the water in the pot is not high enough to touch the bowl. Add the butter and chocolate and stir to melt.

3. Once melted, remove from heat and mix in espresso powder and salt.

3. In a large bowl whisk together the eggs, sugars, corn syrup, and vanilla until combined.

4. Mix in the cooled chocolate mixture, and then the flour.

5. Fold in the nuts and candy bars, and then scrape the batter into the pan.

6. Bake for 40 minutes until edges are set and an inserted toothpick comes out only with moist crumbs. Let the brownies cool in pan before lifting out with aluminum foil. Cut into squares with a pastry cutter or sharp knife.

         Make yourself a brownie sundae with one of these while its still warm. Let that vanilla ice cream melt slightly and pool around the edges to make soft, chewy, chocolate crumbles. Top with some refreshing berries so with each bite you get the deep, warm chocolate, cold, sweet ice cream, and tart, bright fruit together in harmony.  Dig in deeply with your spoon and enjoy one of my favorite childhood treats. 

Happy Baking.

Love, Boulder Butter