Ingrédients pour Cherry Caramel Brownies
- Dried Tart Cherries
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup water
- Heavy Whipping Cream
- Balsamic Vinegar
- Bittersweet Chocolate
- 1/2 cup (113g) unsalted butter
- 2 large eggs
- Vanilla Extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Bittersweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cherry Caramel Brownies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cherry Caramel Brownies
- **Make the Cherry Caramel Jam:**
- In a small saucepan over medium-low heat, combine 1 cup granulated sugar and 1/4 cup water. Heat, stirring gently, until sugar dissolves completely.
- Increase heat to medium-high and boil without stirring, swirling the pan occasionally, until the syrup turns a deep amber color (about 9 minutes).
- Immediately remove from heat and carefully whisk in 1 cup dried cherries and 1/4 cup heavy cream. The mixture will bubble vigorously.
- Cover the pan and let stand for 10 minutes.
- Transfer the cherry caramel mixture to a food processor. Add 1 teaspoon apple cider vinegar and blend until smooth.
- **Make the Brownies:**
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch metal baking pan.
- In a medium saucepan over medium heat, melt together 8 ounces (227g) chopped semi-sweet chocolate, 1/2 cup (113g) unsalted butter, and 1/4 cup (60ml) heavy cream. Stir until smooth and melted.
- Let the chocolate mixture cool to lukewarm (about 15 minutes).
- In a large bowl, whisk together 1 1/2 cups (300g) granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Whisk in the cooled chocolate mixture.
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup (170g) semi-sweet chocolate chips.
- Spread the batter evenly into the prepared pan.
- Drop spoonfuls of the cherry caramel jam evenly over the batter.
- Gently swirl the jam into the batter with a knife or toothpick (optional).
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack before cutting.
- Cut the brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18 brownies.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
92g
Fat
43g
Carbs
10g
