Thursday, September 15, 2011

Make It Work


Sometimes, no matter how good a dish comes out, I just can't get a good photo of it. Either I have trouble with the plating process, or the frosting doesn't go as planned, but try as I might, the food just looks bad. It's particularly annoying when the dish comes out super tasty. Do I blog about it sans photo? Do I just own it like a bad ensemble on Project Runway? I'm never really sure what would be best.

Today, I'm going to own it. These brownies were delicious. They were super fudgy, coated with sweet caramel, and topped with a little bit of crunchy sea salt. They were good. 

I tried, for days, to get even one out of the pan that didn't look like a train wreck. It didn't happen. So this morning, before the last one was eaten, I took a bad photo. I know it's bad, but that's what you get.

Salted Caramel Brownies (from Cooking Light)
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cooking spray

Topping
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 3 1/2 tablespoons evaporated fat-free milk, divided
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1/8 teaspoon coarse sea salt


Directions

Preheat oven to 350 degrees. Combine flour, sugars, cocoa, and baking powder in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture. Stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Once the brownies are cool, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons evaporated milk. Cook for 2 minutes. Remove from heat and add vanilla and powdered sugar. Stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

Combine 2 tablespoons evaporated milk and chocolate in a microwave-safe bowl. Microwave at high for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth. Drizzle over caramel. Sprinkle with sea salt and let stand until set. Cut into squares and enjoy, even if they look like mine did.

6 comments:

  1. They looked good until I got my mitts on them..

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  2. It still looks good to me! Especially knowing it has caramel. And sea salt. *drool*

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  3. I find brown food especially difficult to photograph. Taste is more important of course!

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  4. Thanks for your support ladies (and Alex). I find brownies particularly tough to photograph, but they are just so good.

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  5. I think the empty pan photo is great! It shows how good they were!

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  6. Ha. Thanks. Right after taking the photo, I ate the last one. I'm not going to lie, it was like 7:15 in the morning.

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