Sweet & Salty Dark Chocolate Brownies (aka Your New Favorite Recipe!)

These are the perfect sweet & salty treat for any day of the week! Layers of browned butter dark chocolate brownie batter, soft maple salted caramel, more batter then topped with dark chocolate chunks and crunchy sea salt. Better enjoyed when fully cooled, these are so delicious you may not make it that far!

sweet & salty brownies

Sweet & Salty Dark Chocolate Brownies 

(yield 16, 2" brownies)

3 oz AP flour

.75 oz sesame or almond flour

3/4 teaspoon sea salt

0.4 oz cocoa powder

8 1/2 oz dark chocolate chunks (60–70%), divided

4.75 oz browned butter (from about 6oz total)

4.75 oz sugar

1.75 oz brown sugar

3 large eggs

1 teaspoon vanilla

For the caramel layer:

4 oz granulated sugar

4 1/2 teaspoons maple syrup

1 oz water

3.75 oz cream

3/4 teaspoon sea salt, divided

1. Brown the butter in a small saucepan (here’s a good demo); place 6.5 ounces of the chocolate chunks in a medium heat proof bowl. Pour browned butter over chocolate and let sit for about 1 minute while the butter melts the chocolate. Stir with a whisk until melted, a few lumps are ok. Set aside to cool slightly.

the browned butter & dark chocolate chunks, melting together

2. In another mixing bowl, combine flours, cocoa, and salt; set aside. Add sugars to browned butter & chocolate mixture, and beat well with a wooden spoon. Add eggs one at a time and mix well after each one. Add vanilla and stir. Add in flour/cocoa mixture and stir until combined. Set aside.

3. Preheat oven or toaster oven to 300 degrees. Line 8"x8" baking pan with parchment paper. To make caramel filling, place sugar, water, and maple syrup in a medium sauce pan and cook over medium heat until bubbly and temperature on candy thermometer reaches 260’. Add cream and salt, mixture will bubble vigorously. Cook until 240’ is reached on candy thermometer (do not exceed 248’ or else the caramel will be crunchy). Remove from heat and set aside.

my method for lining a square pan, with parchment and binder clips!

4. Spread half of the brownie batter into prepared pan. Drizzle warm caramel over batter (keep away from sides of pan). Spoon remaining brownie batter over caramel and spread out evenly. Sprinkle top with remaining 2 ounces of chocolate chunks and 1/4 teaspoon of sea salt. Bake at 300’ for 30-40 minutes, rotating every 10 minutes. Brownies are done when a toothpick inserted in the middle comes out with just a few crumbs. Let cool completely. Refrigerate until firm before cutting.

Happy Baking (and Eating!)

the finished brownies!

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Your New Favorite Gingerbread Recipe - Blueberry & Chocolate!

I've been away from blogging for a few years(!) yet it's the perfect time to make a comeback - a sweet & spicy holiday comeback!

I'm a huge fan of Nigella Lawson and have watched, re-watched, and watched Simply Nigella on repeat over the past year. Despite the season containing only 6 episodes, this show encapsulates the feeling (for me) of the holidays; warm, spicy, sweet, and inviting. And the lighting and setting of the show? Any baker or cook's dream!

Scene from Simply Nigella (photo from here)

In Episode 5, Nigella fawns over a prodigious tackle box of licorice array - candies, powders, bars, syrups, and even an anise-y black currant incarnation. She goes on to create a chocolate licorice layer cake adorned with fresh black currants, the inspiration for this unique gingerbread delight.

The Inspiration (photo from here)

Another long-standing inspiration for my baking is Smitten Kitchen. What baker has she not inspired with her simple and enticing recipes and expertly styled photos? Whenever I start thinking about creating a recipe, I turn to the vast interwebs of endless information. I used to go straight to Martha Stewart for base recipes (I still do from time to time); yet, with the plethora of available baker blogs, it is a baker's blessing to have a wider array of modern inspiration.

Licorice and molasses have always held a similar place in my heart and palate; my dad and I are on Team Black Licorice, while my mom and brother prefer the red ropes of our childhood. I love the herby, anisey, rooty flavor. Similar to old-timey soda of yesteryear sarsaparilla, the spicy sulphur of molasses rings the licorice bell of my brain. To me, they are an earthy incarnation of a by-gone era.

Yet, I digress; this recipe is adapted from Smitten Kitchen's Spicy Gingerbread Cookies which, in itself, is an amazing classic spicy cookie recipe (I made it as well!). The addition of finely ground white pepper (SK uses black) and coriander both play well with the smokey spiciness inherent to most gingerbread cookie recipes. The addition of barley malt syrup adds a malty earthiness as well; honey or maple syrup can be used in substitution.

So here you go; have fun, enjoy, and share with those you love!

Freeze dried blueberries and unsweetened cocoa powder

Blueberry & Chocolate Gingerbread Cookies

(adapted from Smitten Kitchen)

Yield 24, 2-3" cookies

12oz AP flour (about 2 3/4 cups)

.6oz ground freeze dried blueberries* (about 2 T)

.5oz unsweetened cocoa powder (2 T)

1/2 tsp baking soda

1/4 tsp baking powder

1 tp ground ginger

1 tsp ground cinnamon

3/4 tsp finely ground white pepper

3/4 tsp ground coriander

1/2 tsp coarse salt (sea or kosher)

4oz unsalted butter, softened (1 stick)

3oz dark brown sugar (about 3/4 cup)

1oz granulated sugar (about 1/4 cup)

1 large egg, room temperature

3oz molasses, unsulphured (about 3 T)

1oz barley malt syrup (or honey, about 1 T)

*as Nigella would say, "blitz" the freeze dried blueberries in a coffee or spice grinder until finely ground

1. Place all of the dry ingredients in a medium mixing bowl (flour through salt) and stir until spices are distributed; set aside.
2. In the bowl of a mixer, cream butter and sugars together until fluffy. Add the egg and mix until even fluffier. Add the molasses and malt syrup (or honey). Mix until combined. 
3. Add dry ingredients and mix until well combined. Dough may appear to be somewhat dry and crumbly but will come together after a few moments. If it doesn't add a drop or two more of molasses or honey until the dough comes together. 
4. Split dough into two and wrap in plastic wrap. Refrigerate at least 1 hour and up to 2 days. (The flavors will develop the longer you leave the dough to rest, but don't leave it for more than 2 days; you can also freeze the dough at this point.)
5. Preheat oven to 350'. Roll out cold dough on lightly floured work surface to desired thickness (I roll mine to about 1/4" to 1/3", but roll thinner for crispy cookies, thicker for chewier cookies).
6. Cut out into desired shapes and bake on parchment lined sheets for 12-15 minutes depending on cookie size and thickness.
7. Let cool on wire racks for about 5 minutes. Decorate with your favorite royal icing or buttercream, or eat just as-is!

The finished cookies!

Have a Holly Jolly (& Sweet) Holiday! Gluten Free & Vegan Chocolate Peanut Butter Chex Mix

As a child growing up outside of Seattle, I don't remember a holiday that didn't include an overflowing bowl of freshly baked Chex Mix. My father, an accomplished home cook and avid watcher of Julia Child cooking shows, routinely made the popular cereal concoction but never followed the original recipe proudly displayed on its box. Sometimes he'd add a simple dash of cayenne pepper for a bit of a Southwest feel, other times it was cheese crackers, homemade BBQ sauce, and Tabasco.

photo by Runs With Spatulas

 In lieu of the traditional mix, this holiday I've opted for a slightly sweet, chocolatey, and nutty version that is gluten free & vegan ("Glutenfreegan™"), dairy free, egg free, soy free, and low in refined sugar (modified from Chex's "Muddy Buddies®" recipe). Our recipe contains nuts (almonds & coconut oil) but can be made without. It also contains rice & corn (from the Chex®; corn is also in most conventional powdered sugars); if you are allergic or avoiding either one of these ingredients, you can substitute the other cereal for the entire amount listed below. Wholesome Sweeteners offers a powdered sugar made without corn (but it tends to clump easily, I recommend sifting the powdered sugar before step 6 below). For those with peanut allergies, just swap in almond butter for the peanut butter. 

Here's the recipe (Yields 8 cups):

3 cups (3.5 oz) Corn Chex®

3 cups (3.5 oz) Rice Chex®

2 cups (11 oz) raw or toasted almonds*

1/2 cup (4.5 oz) natural peanut or almond butter (no added sugar)

1/2 cup (3 oz) 70-85% chocolate, chopped (I use Theo Chocolate 85%)

2 tablespoons (1 oz) raw organic virgin coconut oil, melted (I use Trader Joe's brand) or non-hydrogenated vegetable shortening for those with nut allergies (I use Spectrum Organic brand)

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

1/8 teaspoon (about 2 pinches) freshly grated nutmeg

1/4 cup powdered sugar (organic preferred)

cereal mixture, once coated with chocolate

How to make GF&V Chocolate Peanut Butter Chex Mix:

1. Place cereal and almonds in a large mixing bowl and set aside. 

*If using raw almonds, place nuts on a cookie sheet at toast at 325 for 10 minutes. Let cool slightly before adding to the cereal. If making without nuts, add 2 additional cups of cereal to substitute. 

2. Place peanut or almond butter, chopped chocolate, coconut oil (or shortening, if using), cinnamon, salt, and nutmeg in small sauce pan and heat over medium low heat until chocolate is melted. Stir well with a whisk until all ingredients are combined.

3. Pour chocolate mixture over cereal & nut mixture and stir with a wooden spoon until all the cereal and nuts are coated. 

4. Line 2 standard sized cookie sheets with parchment/wax paper (or use silicon baking mats) and place half of the coated cereal mixture onto each sheet, spreading into a single layer.

5. Place cookie sheets in refrigerator to help the chocolate set, takes about 30 minutes.

6. Remove sheets from refrigerator and using a metal or wood spatula, transfer cereal mix into a resealable gallon plastic bag. Place powdered sugar on top of cereal, seal bag, and shake until evenly coated.

7. Store in air tight container in refrigerator. 

Share with family & enjoy!!

xoxo, 

Marisa, The Radical Cupcake