Candy bar brownies
A delicious treat for Halloween care packages.
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What happens if you don't temper chocolate first? When your chocolate cools and sets, if isn't tempered properly, you'll see greyish streaks on your enrobed product. That's the cocoa fat that separated out. It doesn't affect the taste but your end product won't look as pretty. Tempering chocolate isn't hard but it can be time consuming and if you don't have a tempering machine, you at least need a good thermometer, preferably an instant-read digital thermometer. I do have a tempering machine but I don't normally use it unless I'm making a batch of homemade truffles or a lot of things that need enrobing. My digital thermometer ran out of batteries long ago and I have yet to replace it. Which means I didn't temper these properly. Some turned out okay, some came out a little streaky. But I was in a hurry because I wanted to get these done and set so I could package them up and make the Saturday mail to send them out in a care package. Hopefully the recipients don't mind.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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Candy Bar Brownies
1 cup flour
1/4 cup sugar 1/2 cup (1 stick) butter, softened
11-ounce bag Kraft caramel bits
2 tablespoons heavy cream
Brownie recipe from "Ultimate Chocolate" by Patricia Lousada
- 8 x 8 pan
- Good quality milk or semisweet chocolate for enrobing
1/2 cup butter
1/3 cup (45 g) cocoa powder
1 cup sugar
1/2 cup self-rising flour (I substituted 1/2 cup all purpose flour + 1/4 teaspoon baking powder + 1/4 teaspoon salt)
3/4 cup walnuts (optional)
Preheat oven to 350 degrees F. Line an 8” square baking pan with foil and spray with nonstick cooking spray.
For the shortbread layer: beat butter until soft and creamy, add sugar and flour and mix until it forms a dough (do not overbeat). Pat into an even layer in prepared pan and bake for 20-25 minutes until golden brown.
While shortbread is baking, prepare brownies: melt the butter in a small, heavy-based saucepan, then stir in the cocoa until blended and set aside.
Beat the eggs until light and fluffy. Gradually add the sugar and stir in the chocolate mixture. Sift the flour over the top and fold it into the mixture. Fold in the nuts, if using.
Once the shortbread layer is done, pour the brownie mixture over it in an even layer and bake for 30-35 minutes, or until just cooked through and springy to the touch.
Place pan in the refrigerator to cool. Once brownies are firm, heat caramel bits and heavy cream until uniformly liquid. Pour melted caramel over brownies and spread evenly. Refrigerate again until firm. (Do not cheat this step.)
Grab the ends of the foil and remove from pan. Peel the foil off the sides and bottom and place the brownies on a cutting board and cut into thin bars. Melt chocolate for enrobing and dip bars, placing on a wax paper lined baking sheet until chocolate is set.
Related post: Care Packages (tips)
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