The Ultimate Brownies
This is a recipe from ChefSteps for brownies
Steps
1
Start by prepping the constituent parts.
2
To make Dulce de leche start by removing the label from a can of sweetened condensed milk and covering with water in a deep pot. Bring to a boil and cook for 4 hours, ensure the water level does not go below the top of the can as it can explode.
3
Measure all ingredients before beginning. This is not necessary but it helps everything to go so much smoother and helps with reliability.
4
Coarsely chop the unsweetened and 70% dark chocolates so the pieces are roughly the same size. Dice the butter into small cubes. And put all in the same bowl.
5
Bring eggs to room temperature in the bowl of the stand mixer.
6
Grease a 12 inch cast iron skillet, or a 9x13 baking dish.
7
At this point preheat the oven to 350
8
With a medium pan about half full of water. Put the chocolate and butter bowl onto the pot so it fits snuggly over the water without touching it, you can adjust the water level as needed. Warm this water to a simmer and allow it to slowly melt the mixture. Once all melted remove the entire Bain Marie as to slow the cooling process.
9
Add the sugar and 250g of water to another pot. Put on high heat, creating a sugar syrup and bring it to the hardball stage (238).
10
When the mixture reaches 10 degrees from the target, begin whipping the eggs on medium speed. You want them to be a light pastel yellow and about double in volume.
11
Once the mixture is about 1 degree away from target, remove from heat and begin to add the syrup to the bowl of the mixer while it’s running on high speed. Pour in a thin steady stream and avoid pouring down the side of the bowl so it doesn’t stick.
12
Whip mixture for about 15 minutes on high speed once it’s all added.
13
After that time had passed, begin to add the melted chocolate mixture with the mixer running on low, scrape down the sides and mix until thoroughly combined. Once combined add the miso paste, salt, and vanilla extract. Mix until well combined.
14
Add in the dry ingredients without the mixer running. Once all of it has been added mix on low until well combined, then scrape down the bowl and mix again.
15
Add about half of prepared batter to baking vessel, pour some of the dulce de leche generously spread. Add the rest of the batter and then put the rest of the dulce de leche on top. Finish by lightly swirling the mixture around and then adding flake salt to the top.
16
Check notes for bake times as it depends on the pan.
Nutrition Facts
Per serving649 calories
Calories from
- Protein 6%
- Carbs 47%
- Fat 47%
-
Fat High 34 g 52%
-
Saturated Fat High 20 g 100%
-
Carbohydrates High 77 g 25%
-
Fiber High 5 g 20%
-
Sugar High 56 g 112%
-
Protein 9 g 18%
-
Cholesterol High 119 mg 39%
-
Sodium 420 mg 17%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
12” Cast Iron 35 minutes
9x13 Pan 60 minutes (maybe)
Done at 195-205 internal temperature
9x13 Pan 60 minutes (maybe)
Done at 195-205 internal temperature
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