SALTED CARAMEL BROWNIES | ALLRECIPES
Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.
Provided by Almond Breeze
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 pan
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
- In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
- In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
- Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.
Nutrition Facts : Calories 139 calories, CarbohydrateContent 18.9 g, CholesterolContent 0.5 mg, FatContent 6.8 g, FiberContent 0.3 g, ProteinContent 1.4 g, SaturatedFatContent 2 g, SodiumContent 171.6 mg, SugarContent 13.1 g
SALTED HONEY FOCACCIA RECIPE - PUREWOW
When it comes to sourdough, it’s not all boules and basic loaves (despite what your 2020 Instagram feed looked like). In The Sweet Side of Sourdough, pastry chef Caroline Schiff is showing just how versatile a sourdough starter can be. With her recipe for salted honey focaccia, we might never...
Provided by PureWow Editors
Total Time 15 hours 40 minutes
Prep Time 15 hours
Cook Time 40 minutes
Yield Makes one 9-by-13-inch focaccia
Number Of Ingredients 8
Steps:
- 1. Make the Dough: In a large mixing bowl, combine the water and active starter, mixing well with your hands. Add half the flour (eyeballed is fine) and mix well; a few lumps are OK. It will be the consistency of pancake batter. Cover and let sit at room temperature for 30 minutes. 2. After 30 minutes, add the remaining flour and salt. Mix until uniform using your hands. The dough will be quite sticky at this stage; bring it together in the center of the bowl, using a bowl scraper. Cover and leave to rest for 1 hour at room temperature. 3. After the first hour, stretch and fold the dough for 1 minute in the bowl using a bowl scraper or your hands, turning the bowl as you go so it folds from a different direction each time. Cover and rest 1 hour. Repeat this stretching and resting process three more times, for a total of four sets of folds. 4. After the last set of folds, cover the dough in the bowl and transfer to the fridge to ferment overnight, at least 10 hours and up to 14 hours. 5. In the morning, generously oil a 2-inch-deep, 9-by-13-inch metal pan with ? cup of olive oil, spreading it evenly across the bottom and sides of the pan. Gently transfer the dough to the pan using a bowl scraper and fold it over itself once, then, using your fingers, gently press it into a rectangle shape, coming to about 2 inches from the edges of the pan. The oil should pool nicely in the corners and little divots on top of the dough. Cover and place in a warm spot for 1 hour. 6. After 1 hour, you should see some bubbles on top and the dough should have increased its volume by about half. Gently press the dough out further so it reaches the corners of the pan and, using your hands, dimple the surface of the dough. Finish it with a light drizzle of olive oil. Cover, place in a warm spot and proof for 1 hour, or until you see more bubbles forming on the surface. 7. With a rack in the center, preheat the oven to 450?F. When hot, transfer the focaccia to the oven. Bake until golden and bubbly, browning deeply in a few spots, 30 to 40 minutes. 8. Make the Syrup: Meanwhile, in a small saucepan, combine the water with the honey and bring to a simmer over medium-high heat. Turn off the heat and leave in the pot in a warm spot. 9. When the focaccia is done, carefully remove it from the pan using tongs or a spatula and transfer to a cooling rack to continue cooling. With a pastry brush, liberally paint the honey syrup all over the focaccia, giving it two coats. Sprinkle liberally with flaky salt. Cool another 20 minutes before slicing.
Nutrition Facts : Calories 321 calories, CarbohydrateContent 57 grams carbohydrate, FatContent 6 grams fat, ProteinContent 8 grams protein, SugarContent 4 grams sugar
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