Everyone loves a fudgey brownie, and we’ve taken it to the next level. We’ve substituted all of the sugar in this recipe with a homemade caramel that adds a subtle complexity to these brownies that will leave everyone asking what your secret is. And with some help from liquid sunflower lecithin they will stay gooey and delicious till the last piece is gone.
- 600g (2 ½ cups) Sugar
- 120g (½ cup) Water
- 120g (½ cup) Heavy Cream
- 4g (1 tsp) Salt
- 200g (4 each) Large Eggs
- 1 each Vanilla Bean, Scraped
- 60g (2 oz) 100% Chocolate
- 150g (10 oz) 70% Chocolate
- 226g (2 sticks) Butter
- 5g (1 tsp) Liquid Sunflower Lecithin
- 113g (4 oz) Cream Cheese
- 200g (1 ¾ cups) All Purpose Flour
- 10g (1 ½ tbsp) Instant Espresso Powder
- 50g (½ cup) Dutch Process Cocoa
- 8×8 Baking Pan
- Stand Mixer With a Whisk Attachment
- Pastry Brush
Active Time: 45 Minutes
Total Time: 2 Hours
Prepare CaramelPreheat an oven to 350°F.In a heavy bottom pot place the sugar and water and begin cooking over medium heat. Use a pastry brush with water to brush the sides of the pan to ensure the sugar doesn’t recrystalize and seize. Cook the sugar until it reaches 375°F. The sugar should be a dark caramel color. Remove it from the heat and allow it to cool to 240°F before adding the heavy cream. This may splatter so be careful.Return the caramel to medium low heat and stir until uniform. Begin cooking the caramel until it reaches 240°F once again.
Whisk Eggs and Add CaramelBefore the sugar reaches 240°F place the eggs in a stand mixer with a whisk attachment and begin whisking.Once the sugar reaches 240°F slowly drizzle the caramel into the eggs. Once all combined add the scraped vanilla bean mix on medium high for 15 minutes. This step is vital to making the brownies fluffy.
Add ChocolateIn a double boiler heat the 100% chocolate, 70% chocolate, butter, and liquid sunflower lecithin until it has melted, this should take about 5 minutes. Mix together until smooth.Turn the mixer on low and slowly add the warm chocolate mixture to the eggs, mix until smooth.
Add Dry IngredientsIn a bowl sift together the flour, instant espresso powder, salt, and cocoa powder.Add in the flour mixture and cream cheese, mix for 1 minute or until fully combined. Be sure to not over mix.
Bake and ServePour the brownie batter into a 8×8 baking pan lined with baking paper.Bake at 350°F for 30-40 minutes, check the brownies with a cake tester or a toothpick. It should be slightly underdone in the very center for a nice fudgy consistency.Allow the brownies to cool for 1 hour before cutting and serving.
These brownies will last for at least two-three weeks when sealed and refrigerated. Gently reheat them in an oven for the best results.