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| PhotoCourtesy of Vino LuciStyleblog |
A decadent brownie with espresso, Kahlua and toasted walnuts finished with a salted caramel glaze
Prep Time: 15 minutes
Cooking Time: 1 Hour
Total time: 1 hour 15 minutes
Ingredients
1 pound unsalted butter
1 1/2 pounds bittersweet chocolate, use chips or chop larger pieces (The bittersweet keeps the brownie from being too sweet; perfect with a sweet glaze but semi sweet can be substituted)
1 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
6 large eggs
2 1/2 cups sugar
2 Tbsp pure vanilla extract
2 Tbsp Kahlua
2 Tbsp strong-brewed espresso
6 ounces semisweet chocolate chips (1 cup)
2 cups walnut halves, lightly toasted and coarsely chopped – Don’t skip toasting them, makes all the difference.
Preparation Instructions
Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
Beat the eggs with the sugar at medium-high speed until pale and thick, about 4 minutes.
Beat in the Kahlua, vanilla and espresso. Add the flour mixture and beat until just incorporated.
Beat in the melted chocolate and butter mixture at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
Scrape the batter into the prepared baking dish.
Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly.
NOTE 1: At altitude I have to increase oven temp a bit and then shorten cooking time but I suggest that even at sea level you start checking early. I took this out at 45 minutes and am so glad I did; start checking at 50 minutes to make sure it does not get over-baked.
NOTE 2: Though I occasionally will discuss altitude issues, I always include ingredients for what we call, ‘flatlanders’ in Denver, so unless you are also at a higher altitude the specifications here work for the majority of people.
Transfer the dish to a rack and let cool completely.
Pour the caramel glaze over the brownies and smooth into a thin layer.
Sprinkle with the Maldon salt and allow glaze to cool.
Cut the brownie into 12 large rectangles and serve. (I say 24 but hey…it’s up to YOU!)
Salted Caramel Glaze
Ingredients
1/2 cup half and half or heavy cream (Most recipes call for heavy cream which I seldom have on hand. Half and half works just fine)
2 cups sugar
1/2 cup water
4 Tbsp butter, cut in pieces
1/2 tsp kosher salt
2-3 tsp Maldon Flaked Sea Salt
Preparation Instructions
In small saucepan over low heat, warm heavy cream but do not boil.
In separate medium saucepan, combine sugar & water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber color; watch closely, it can quickly go from the perfect color to burning! (10+ minutes); keep a close watch on it.)
Once mixture is amber, remove from heat and add warm cream, butter, and 1/2 t. kosher salt.
Stir gently using a whisk until smooth & well combined. Pour over brownies, tilting the pan to coat. Sprinkle with Maldon salt or more kosher salt.
Allow glaze to set before cutting/serving.
Many thanks Vino Luci Style:
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