Thursday, 20 September 2012

Keong's Request: Brownie Cookies with Salted Caramel Creme Filling

I was a little lacking in inspiration this week for the blog. I don't know why. Maybe because work's been busy. Maybe because I'm tired. Maybe because I have other things on my mind. Who knows! Either way, when I was trying to figure out what to cook this week, I just couldn't get inspired. So I turned to good old facebook for inspiration, or instruction really. After a call out for some recipe idea's, the first person to jump on the opportunity won out with a recommendation to cook these lovely Brownie Cookies with Salted Caramel Creme Filling. I mean, Arielle's suggestion of chicken soup was a good idea, but who can pass up brownies with salted caramel. So thanks for the suggestion Keong! Hopefully Keong enjoyed the results of the weekend baking, although I have to say, he wasn't the only one who took advantage of this baking deliciousness...No need to name names, you know who you are! 
So the recipe was delicious, but there are some things that didn't work as well for me as they seemed to in the original. The ones that Bakers Royale made turned out nice and puffy. Mine came out of the oven that way, but flatted as they cooled. Any idea's why?? At the end of the day though, it's how they tasted that mattered. So Keong, how did they taste??

340g chocolate, chopped (I forgot the chopped bit, whoops, but that just meant bigger chunks of chocolate)
43g + 240g butter
2 eggs
2/3 C sugar
1 tsp vanilla extract
1/4 C plain flour, sifted
1/4 tsp baking powder, sifted
2 C icing sugar
1/4 tsp salt, or to taste when you add it to the creme
1 C caster sugar
6 tbsp water
57g butter
1/4 C heavy cream

Note: if you don't want to make your own caramel, leave off from the 1 C caster sugar down, and just get 1/4 C pre-made caramel. With my new found caramel confidence, I made my own.

Start by making the caramel. The reason to do this first, is you need this completely cooled before you can start making the creme.

Put the 1 C caster sugar and 6 tbsp water into a saucepan over a medium low heat. Stir or whisk this until the sugar is dissolved.
Once the sugar is dissolved, increase the heat to high and DO NOT STIR. BTW, you don't really need a thermometer with this...I maybe went a little OTT.
Leave it until the mixture turns to a medium amber colour.
The original recipe says to wait until the mixture starts to smoke before moving onto the next step, but when I did that the caramel burnt and I had to start again. Frustrating! I also made the mistake of thinking that the temperature I had to watch out for was the same temperature as the salted caramel and chocolate tart (or 171 degrees) and that was totally wrong too!

So, long story short, watch for the colour change to a medium amber (or if you're brave dark amber and smoking) and then add the 57g butter and 1/4 C heavy cream. It will bubble, but don't worry. That's normal. Mix the butter and cream in and set aside to cool completely. BTW, the below is probably a bit dark, so ignore the colour on this one. I had to do another batch as this one was a bit burnt.
Next onto the brownies. Again, these need to cool completely before you do anything, so they are a good next step.

Pre-heat the over to 175 degrees celsius. Put 200g of the chocolate and 43g butter into a saucepan over a low heat and stir until it's melted and lovely and smooth.
Keep an eye on it. It's chocolate and will burn easily. Once it's nice and smooth, set this aside.
In a mixer (preferably a stand mixer so you don't kill you arms), put the two eggs, 2/3 C sugar and 1 tsp vanilla extract. Mix it until it's pale and creamy, around 10 - 15mins.
Add in the 1/4 C sifted flour, 1/4 tsp sifted baking powder, melted chocolate mixture and the remaining 140g chopped (and don't forget to chop) chocolate. Mix it all together. Leave the mixture to stand for 10mins.
Now, the original recipe says to spoon out the mixture into two tablespoon lots onto a tray with baking paper on it. I did this for the first batch of cookies, and the resulting brownies were massive. Usually I'd say there's no such thing, but when you're sandwiching them together with a butter mixture in between, there kinda is such a thing as too big. So I opted for about one tablespoon lots onto a tray.
Fill the tray, but remember to leave some room for the cookies to expand. Bake for around 8 - 10 minutes, or until they are puffed up and cracked. Leave them to cool completely on the tray.
Once the caramel is completely cool, you can make the creme filling. Put the remaining 240g butter into a bowl and beat with a hand beater until it's light and creamed.
Add in the 2 C icing sugar, but don't forget to sift it, no matter how much of a painful process that is. Add in the 1/4 tsp salt, or more if you like (I think I ended up with about 1/2 tsp salt).
Mix in 1/4 C of your completely cooled caramel.
Now to assemble. All you have to do is spread around 1 1/2 tsps of the caramel creme onto the back of one brownie, and then sandwich with another one about the same size. Then repeat until you've used up all the brownies.

Finally, share, enjoy, and indulge!

1 comment:

  1. I’ve been craving these since randomly buying some from Sweet Infinity. Whenever in the city I'd make a B-line to the store, but sadly it was a once off.

    High on expectation I had an idea in my head of how good they were going to be. I was wrong, IT WAS BETTER.

    Thank you so much, and if you ever make them again I’ll be first in line.