caramel swirl brownies

These are really fudgey, gooey brownies. If you are a cakey brownie person (why though? Cakey brownies are obviously inferior.) these are not for you. These brownies really foxed me at first; the original recipe called for a 9" x 13" pan and I just couldn't get them to bake properly at that size. When the condensed milk was perfectly bubbly and golden brown on top, the brownies in the middle of the pan were still oozingly raw.

I solved the problem by halving the recipe and using an 8" x 8", without skimping at all on the condensed milk. This did the trick and I got soft, gooey, just-set brownies with a frankly shocking amount of  swirly puddles of condensed milk through the bars and a crispy-crackly caramelized top. 

They are crazy rich. I urge you to keep the flaky salt on top, even to go a little more heavy-handed with the salt than you might be thinking. The salt is going to balance the sweetness beautifully, and really make that condensed milk caramel sing. They are best served cut into tiny bite-sized pieces, and any leftovers freeze really well. If you should have any leftovers...

caramel swirl brownies: 

adapted from Fine Cooking

• 3/4 cup butter

• 1/2 cup all-purpose flour

• 1/2 cup + 2 tbs cups cocoa powder

• 3 oz. semisweet chocolate, roughly chopped

• 1 cup + 2 tbs granulated sugar

• 2 tbs brown sugar

• 1 tsp salt

• 3 large eggs, cold

• 2 tsp vanilla extract

• 1/2 cup milk chocolate chips

• 1 tsp espresso powder (optional)

• 1 tin condensed milk

• big pinch flaky sea salt

In a small saucepan, melt butter over medium heat. When the butter is melted, remove from heat and stir in chocolate. Let the heat from the butter melt the chocolate, stirring occasionally until fully melted and  incorporated. 

In the bowl of a stand mixer, whip eggs, sugars, vanilla and espresso powder on a medium-high speed. Whip until very fluffy and pale yellow, around 8 minutes. While the eggs whip, whisk together flour and coco in a medium bowl, making sure there are no clumps. 

Once egg mixture is very fluffy, reduce speed to low and pour in the chocolate-butter mixture 

Pour about 2/3 of the condensed milk over the top of the batter, and swirl around with a toothpick. Bake for about 10-15 minutes, until the top is starting to caramelize and bubble. Pour over the remaining milk and sprinkle with a big pinch of flaky salt. Saving some milk to add later helps make sure that you get a chewy caramelly top and it doesn't all sink into the batter.

Continue to bake for about 10-15 minutes, until all the caramel is bubbly and caramel brown. 

Let cool completely and  cut into small squares. 

salty macadamia, caramel & chocolate tart

This one is just a wee bit intense. If you think of desserts on a spectrum from the snacky, light and morish, the muffin and streusel cake end of things, right down to the richest flourless chocolate cakes, this tart falls well into the latter end of the continuum. I had to cut the slices pictured here in half, they were so rich. I don't want to make it sound like a bad thing, I really loved this tart. It just isn't a tart to be trifled with (I think that's what I would like on my gravestone: She was not a tart to be trifled with.) It should be administered in teeny little doses to avoid acute sugar toxicity. Which is a good thing, because macadamia nuts are stupidly expensive, and they'll go a long way if you only serve very thin slivers. I think the macadamias are worth it, they are so buttery and salty, but feel free to substitute the nut of your choice. 

Don't skimp on the salt here, it's a great balance to the tart's sweetness and richness. A very strong cup of coffee would also go very nicely with a slice. 

salty macadamia, caramel and chocolate tart: 

crust: 

• 1 1/2 cups graham crumbs 
• 6 tbs butter, melted 

Coat graham crumbs evenly in butter and press into the bottom and sides of a 14" rectangular tart pan. 

filling:

adapted from Bouchon Bakery

• 1/2 cup golden syrup, corn syrup or liquid glucose 
• 1 1/4 cups sugar
• 3 tbs butter 
• 3/4 cup whipping cream 
• big pinch of flaky salt
• 1 cup salted & roasted macadamia nuts

Put the macadamia nuts in an even layer in the prepared tart pan and place the pan on a cooling rack or heat-proof surface. 

Bring the syrup or glucose to a boil in a large saucepan on high heat. Add sugar a third at a time, stirring to incorporate each addition. Cook until the syrup reaches 350°F on a candy thermometer. Reduce heat to medium and stir in the butter. Stir in cream, working carefully. The syrup will bubble vigorously, watch out! Add salt and stir constantly until the mixture comes back up to 248°F.  Pour over the macadamia nuts in the pan until the caramel is 2/3 the way up the side of tart. Save any extra caramel in an airtight container in the fridge for ice cream. Chill the tart until it's no longer warm to the touch. 

chocolate ganache

• 1/2 cup dark chocolate, finely chopped or chocolate chips
• 6 tbs heavy cream 

Over a double boiler on medium low heat (or a metal bowl set over a pan with a couple inches of water in the bottom) melt chocolate and cream together, stirring to incorporate everything together well. Once fully melted, let the ganache cool slightly and pour over the top of the caramel, smoothing with a spatula. Finish with a little sprinkle of flaky salt.