When a very dear friend of mine casually mentioned her craving for caramel sea salt brownies, I took it upon me personally to whip up a batch and send her. But there was one obstacle: I had yet to make a good batch of regular brownies! My story goes like this – my mother frequently made walnut dark chocolate brownies that were just rightly fudgy on the inside, crackling on top, and was almost always eaten straight from the tray. However, during our many moves across seas and oceans, that handwritten recipe got lost somewhere amongst the luggage and boxes; and ever since we both have made countless attempts with each one going straight in the bin until we finally accepted defeat 4 years ago and refused to even go near one again.
But this time it was personal. This year is all about trying new things, having great experiences, and tackling fearsome subjects, i.e. the brownie. And so, I aimed straight for the gourmet kinds – I mean, go big or go home right?
So here it is – my first attempt in four years and finally a successful time and the best-est of the joy? Feeding my dear friend 🙂
Caramel: The key to making a good caramel sauce is firstly, a lot of practice. Secondly, while you melt the sugar, do not poke, prod or meddle with it. Allow the sugar to melt on its own into caramel. You may only swirl the pot if required – otherwise best to let it form on its own.
Cake tin: Use a smaller tin, but deeper – so that the caramel doesn’t ooze out into your oven.
Warning: May be very hard to resist while it’s cooling. Also, you will only need to make this once to perfect your hand at it.
Disclaimer: I cannot be held responsible for what happens after you’re addicted to baking (and hence, eating) them.
[Adapted from: BBC Good Food]