BROWNIES AL CARAMELLO SALATO CON CIOCCOLATO FONDENTE VALRHONA

FANTASTICI BROWNIES AL CARAMELLO SALATO PROVATI OGGI DA ME E PRESI DALLA FAVOLOSA RICETTA DI LAUREL di


http://unamericanaincucina.com/2011/03/brownies-al-caramello


Davvero una succulenta ricetta, provatela, rimarrete a bocca aperta dalla bonta', poi il caramello salato e' qualcosa di fenomenale!! Garantisco io cuoca pasticciona Giulia


SALTED CARAMEL BROWNIES:

dark chocolate, in pieces  7.05 oz
butter, in pieces  4.06 oz
3 tablespoons cocoa
3 eggs
sugar  7.05 oz
2 teaspoons vanilla extract (optional)
½ tsp salt
flour  4.86 oz
salted caramel (recipe follows)
fleur de sel

1. Preheat oven at  356 F degrees. Grease a baking pan about 7.87 square inches , wad with aluminum foil , and grase aluminum.

2. Melt chocolate and butter in a double boiler. Mix well until the butter has melted and everything is well mixed and hot. Turn off the heat, add the chocolate and let it cool a little.

3. In a large bowl, stir together with a whisk eggs, sugar, vanilla extract and salt . Slowly pour in the chocolate mixture, stirring constantly. Add flour and stir just enough to mix all the dough. Pour half of the mixture into the greased baking sheet, reach all the corners with the dough.
Distribuite 9 tablespoons of salted caramel on the surface equidistant from each other and cover with the other half of the brownies dough.
Distribute 9 more  spoonfuls of caramel brownies on the surface. Pass the tip of a table knife (not sharp) on the surface of the caramel and dough brownies, coarsely mixing the two to obtain a marbled effect. Sprinkle with a little fleur de sel.

4. Bake at 356F  until they have grown a bit, for about 35-40 minutes. Cool off for  2 hours before removing from the pan and cut into 16 squares.

For 16 brownies.

Salted caramel:

sugar  7.05 oz
butter, softened to room temperature 2.99 oz
1 teaspoon salt
0.422 gallon of fresh cream, at room temperature
Melt in a thick-bottomed saucepan sugar, stirring with a whisk. Leave on medium low temperature heat until sugar has melted and become hazelnutcolor. Add salt, then add butter all over and continue stirring well with a whisk. Remove the pan from the heat and pour the cream . Keep stirring until it becomes a smooth cream and even. Cool off for 10-15 minutes before using it to make the brownies.