salted dulce de leche brownies

It's that time of year again. The time of year when I wake up not wanting to get out of bed; to stay bundled up in layers of blankets against the chill of the morning. When kitchens smell like pie crust and nutmeg. When I can wrap myself up in a thick pashmina and tuck my jeans into sturdy boots. When I want nothing more than to curl up on the sofa in an oversized sweatshirt with a mug of tea. Pea coats and wool hats. Apple-picking and pumpkin patches. Cinnamon latte mornings and lentil stew evenings.

It's also the start of birthday season. My own was last week, and just four days later my dear friend Beth turned 20 as well. She has a rather large sweet tooth and appreciation for delicious things, so we get along swimmingly. Though we don't have a chance to chat very often [we live far apart and have hugely different schedules, despite attending the same school], a lunch-date of iced coffee and Thai curry is always enough to catch-up.

And, of course, I knew I'd be baking her something for the occasion.

I also haven't baked anything in quite a while [all the Middle-Eastern desserts lean more toward the stove-top cooking end of the spectrum], so I wanted to make sure it would be quite good. I settled on two of the greatest things in the world: dulce de leche and brownies. Salted, of course.

[Autumn just sings salted caramel, don't you think?]

I think I can confidently say that I own more cookbooks than any college student in history. Possibly also most housewives. Also, nothing makes me happier than Pashminas. Also, yes, that is a Sherlock mug.

Salted Dulce-de-Leche Brownies
Adapted from Apt. 2B Baking Co. 

For the brownies, you'll need:

• 1 1/4 cup flour
• 2 tbsp cocoa powder
• pinch of salt
• 11 oz bittersweet chocolate
• 1 cup [2 sticks] unsalted butter, cut into cubes
• 1 cup granulated sugar
• 2/3 cup light brown sugar
• 5 large eggs, at room temperature
• 2 tsp vanilla

For the filling, you'll need

• 1 14-oz can dulce de leche
• 1 tsp salt
• 1 tsp fleur de sel, to top

Preheat the oven to 350 degrees Fahrenheit and line and grease a 9x13-inch pan.

Put the chocolate and butter in the bowl of a double boiler set over simmering water and stir occasionally until chocolate and butter are melted. Pour the melted chocolate into the bowl of an electric mixer. Add in the eggs and whisk on medium speed until incorporated. Add in both sugars and vanilla. Gradually add in flour and salt and mix until just combined.

In a separate bowl, mix dulce de leche and 1 tsp salt until thoroughly combined.

Pour about 2/3 of the batter into the prepared pan and spread evenly with a spatula. Gently spread the salted dulce de leche on top of the batter. Pour the remaining batter on top of the dulce de leche and spread evenly. Bake for 25-30 minutes, until set. Sprinkle fleur de sel on top of the baked brownies. Let brownies cool completely before cutting.

These are fan-flipping-tastic. I love the cake-y texture, which is odd since I typically prefer the fudgier variety. The salted dulce de leche offsets the sweetness of the brownies perfectly. A good, chocolate-y, fall dessert, and a nice source of comfort after the anti-climactic resolution that was the series 6 finale of Doctor Who.

Though I think pumpkin will need to make an appearance in my kitchen quite soon.

Yes. Definitely pumpkin. Pumpkin and ginger. I think that's a rather comforting combination. It'll be a nice addition to a week spent watching Merlin on Netflix studying for midterms.

salted caramel brownies

Caramel.

this is not caramel

I have very mixed feelings about caramel. On the one hand, it can be absolutely delicious. Warm, silky smooth, seeping into brownies and cakes and making them moist and scrumptious. On the other hand, the hardened, tough, chewy caramel found in cheap chocolates makes me want to puke is not so tasty. I've also had bad experiences making caramel in the past. Clumps up, hardens too much, becomes chunky, burns. It's a tough endeavor.

this is caramel

But I think I would have to put salted caramel at the top of my list of "things-I-would-pour-into-a-glass-and-take-shots-of." It's actually one of the most delicious things I've ever tasted. Actually. Ever. EVER. The contradiction of flavors, of sweet and salty, light and rich, is incredible on your tastebuds. Just makes you happy from the inside out.

It's been a tough couple of days lately, for a number of reasons. Seeing the end of a very long week approach, I knew I had to do something to lighten things up a bit. So I baked, of course. Salted caramel brownies. Warm, delicious, comforting, perfect.

Now, I used the same brownie recipe found in my cream cheese swirled brownies post. It has yet to fail me. In this one, though, I omitted the coffee (coffee AND caramel seemed a bit too much), and threw in some chopped walnuts. I will give you the amazingly delicious salted caramel recipe here though.

Salted Caramel Sauce
Adapted from Delishhh.

You'll need:

• 1 cup granulated sugar
• 1 tsp salt
• 6 tbsp butter
• 2/3 cup heavy cream

In a medium saucepan, heat sugar on medium heat until it begins to melt, whisking constantly, until sugar turns a bright amber color. This will take about 5 minutes. It's alright if it forms clumps. Whisk in salt. Toss in butter all at once and whisk until blended. Remove saucepan from heat and slowly pour in heavy cream, whisking constantly and vigorously. Whisk until the sauce is smooth. It's alright if there are a few, small clumps. Let caramel sauce cool for 10-15 minutes before using in brownies.

Meanwhile, preheat oven to 350 degrees and line and grease a 9x13-inch pan. Prepare brownie batter as directed. Pour half of the prepared brownie batter into the pan and spread evenly. Using a spoon, pour about 1/4 cup of salted caramel evenly over the brownie batter. Pour the remaining brownie batter on top. Pour another 1/4 cup of salted caramel evenly over the top of the brownies. Bake for 25-30 minutes, until set. Let cool completely before serving and cutting. Reheat remaining salted caramel for 10-15 seconds to warm up and pour over the cooled brownies before serving.

Caramel sauce stays good for up to one month covered at room temperature, three months refrigerated.

These were delicious. I actually ate an entire brownie, despite my relatively good attempts at low-carbing. And had rationality not hit me, I literally would have taken a ladle to the saucepan of caramel sauce. Not sure I would have regretted it, either. 

Half of these went to Ali as a belated birthday present, and the other half went to my dear friend Nayaab. I do hope both enjoyed them! 

You know, sometimes a little sugar is okay to pick you back up, I think.

Si sta
come d'autunno
sugli alberi
le foglie
-Giuseppe Ungaretti

(Feels like
those leaves
on branches
in autumn)

pumpkin cheesecake brownie fusion

The "fusion" bit comes from Noosh. She insisted they weren't "brownie" enough to be called such.

Tommy came over earlier today for a bake date, our first one since the pumpkin macarons back in October. I had decided on this recipe a while ago, and was really excited to be baking with him [because, come on, he's pretty much the best dessert sous chef ever].

These were actually made for my dear friend Olivia, who turns 19 tomorrow. Of course, we did try some for ourselves, to make sure all our hard work had paid off. And also because I cannot resist anything made out of cream cheese.

left: brownie base; right: pumpkin cheesecake topping

Pumpkin Cheesecake Brownies

For the brownie base, you'll need:

• 4 oz chocolate
• 1 1/2 sticks butter
• 2 cups sugar
• 1 tsp vanilla
• 3 eggs
• 1 cup flour

For the pumpkin cheesecake topping, you'll need:

• 2 8-oz packages cream cheese, room temperature
• 1/2 cup heavy cream
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 14-oz can pumpkin [NOT pumpkin pie filling]
• 1 tsp grated ginger [or 1/2 tsp powdered ginger]
• 2 tsp cinnamon
• 1/4 tsp nutmeg

Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x13-inch pan with parchment paper or aluminum foil.

For brownie base: melt butter and chocolate in a microwave or stovetop. While chocolate mixture is cooling, beat sugar, eggs, and vanilla in an electric mixer on medium speed until well-mixed. Slowly pour in chocolate mixture and mix until blended. Slowly fold in flour. Spread brownie batter evenly on the bottom of the 9x13-inch pan. Set aside while preparing cheesecake topping.

For pumpkin cheesecake topping: beat cream cheese in the bowl of an electric mixer with the paddle attachment on medium speed until light and fluffy, 3-5 minutes. Slowly pour in heavy cream and beat until incorporated. Add in sugar and beat until smooth. Add in eggs, one at a time, beating until well incorporated. Add in vanilla and beat until smooth. Measure out 3/4 cup of cheesecake topping and set aside to use for swirling. In remaining cheesecake topping, add in pumpkin, ginger, and spices and mix until well-blended. Pour pumpkin cheesecake topping on top of brownie base and spread evenly. Use a spoon to dollop the leftover cheesecake topping over the pumpkin cheesecake layer. With a knife, swirl the white cheesecake topping. Bake for 60 minutes. Let pan cool completely, and then refrigerate for at least 4 hours before cutting and serving.

These were much less brownie-like and much more souffle-like when I cut them. I was pretty surprised. But they are absolutely delicious. Noosh and Tommy both approved. Hopefully Olivia will as well!

I did toss in about 1/4 cup of chocolate chips into the brownie batter after it was done. I always like a chocolate chip brownie, personally. I actually wasn't sure how the pumpkin and chocolate would taste together [it didn't seem like a very compatible pair to me before], but it was really good. I guess the sentiment is similar to chocolate chip banana bread [which, by the way, is divine].

Mom is both highly amused and frustrated with my recent baking binge. But I mean, there are only 2 class days until break, so there's not much else I could be doing with my time at the moment. Right?

the only thing i want on black friday is a better lens.

Speaking of break, I heard some terrible news earlier this evening: Thanksgiving dinner will not be happening this year. :( Believe me when I say that I am devastated.

Well, not devastated. But pretty sad. I mean, my entire menu, all planned out, for naught! There's just a lot going on at home at the moment, and we recently found out there will be more people over than originally anticipated, so we're just going to be going out instead. And the turkey mom had bought for my use will be saved for sometime during winter break.

Though, I can't say I'm too disappointed at the thought of having a Thanksgiving meal later in the year. It'll be a pleasant surprise. And my original menu can wait till then!

Besides, I'm not one to pass up a dinner at Texas de Brazil. Ever.

cream cheese swirled brownies

Who doesn't love brownies? Who doesn't love cream cheese? Who doesn't love both in one?
No one.

 

I made these a few weeks ago for a dear friend who I hadn't seen in months. I was moving into my apartment at the time and she happened to be in town so she [and another good friend] came up to visit.

Now, I love brownies. I use one standard brownie recipe and then make alterations to the original recipe to come up with variations. This was no different. I'll give you the standard recipe first, then the cream cheese part.

Cream Cheese Swirled Brownies

For the no-fail brownies, you'll need:

• 8 oz semisweet chocolate
• 1 cup [2 sticks] butter
• 3 eggs
• 1 cup granulated sugar
• 2 tbsp coffee granules [optional]
• 2/3 cup self-rising flour [if you're using all-purpose, sift with 1 tsp baking powder, otherwise eliminate the baking powder for extremely dense brownies]
• pinch of salt
• 1 tsp vanilla

For the cream cheese swirl, you'll need:

• 10 oz cream cheese
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp vanilla
• 1 cup chocolate chips [optional]

Preheat the oven to 350 degrees Fahrenheit and grease a 9x12-inch pan. To make brownie batter, break the chocolate into bits and place in a microwave-safe bowl along with the butter and melt. If you’re using a microwave, start off with 1 minute, stir, and heat in increments of 15 seconds so you don’t overcook the chocolate. If you’re using the stove, set the bowl over a pan of simmering water and let it sit for 5-10 minutes, stirring occasionally until the chocolate is smooth. Allow the mixture to cool for 5 minutes.

Beat the eggs, sugar, and coffee until smooth, then gradually beat in the cooled chocolate mixture. Sift the flour and salt into the mixture, and then fold it in along with the vanilla.

Now, at this point the brownie batter is done. If you feel like making plain brownies, pour the batter in the pan and bake for 30-35 minutes. If you feel like adding a cup chocolate chips or some sort of nut to the batter [walnuts are typically the nut of choice for brownies], go for it. I've even dolloped raspberry preserves on top for raspberry-swirled brownies.

But for this particular batch, I used some cream cheese.

Pour the brownie batter into your greased pan and let sit while you prepare the topping.

To make cream cheese topping, beat all ingredients aside from the chocolate chips in a bowl until smooth. Drop dollops of the cream cheese over the top of the brownie batter. Swirl the cream cheese with a knife. Sprinkle chocolate chips over the swirled cream cheese. Bake for 35-40 minutes; 35 will make for slightly underbaked, extremely gooey brownies, but if you like yours 'well done', bake for a full 40 and check for doneness. Let cool completely before cutting.

What I love about brownies is that they are so simple, and are guaranteed to be delicious every time. If they're made from scratch, of course. If you like chocolate at all, you have to try this recipe. Or hire a friend to bake it for you. Just eat. 

I've got a few more old recipes I'll try and post up soon. Until then, bon appetit!