My Recipe Box

Ultimate Dope

By Kristen_Torres, member

Posted: November 12th, 2013

These fudgy brownies can be customized with nuts, candies, and chocolate and caramel toppings, just to name a few options.

Created Using: Brownies

For the Brownies
12 oz. (1-1/2 cups) unsalted butter
3-3/4 oz. (1-1/4 cups) cocoa powder
2-3/4 cups granulated sugar
1/2 tsp. table salt
1/2 tsp. almond extract
3/4 tsp. peppermint extract
5 large eggs
7-1/2 oz. (1-2/3 cups) all-purpose flour
3/4 cup peanut butter chips
3/4 cup white chocolate chips
1/2 cup raspberry jam
For the Topping
3/4 cup granulated sugar
1/3 cup heavy cream
2 Tbs. unsalted butter
1 cup medium-finely chopped and toasted macadamia nuts

Position a rack in the center of the oven and heat the oven to 325 degrees F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter -- it should be warm, not hot. If it's hot, set the pan aside for a minute or two before continuing.

Whisk in the almond extract and peppermint extract and then the eggs, two and then three at a time, until just blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Stir in the peanut butter chips and white chocolate chips.

Scrape the batter into the prepared pan and spread evenly. Drop the raspberry jam by tablespoons evenly over the top and, using a knife or small spatula, swirl into the batter. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. Do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.

In a medium saucepan, cook the granulated sugar and 3 Tbs. water over low heat, stirring occasionally until the sugar is dissolved and the liquid is clear. Increase the heat to medium-high and cook without stirring until the sugar begins to turn golden brown on the edges. Gently swirl the pan over the heat to even out the color and cook until the sugar turns medium golden amber, about 3 to 5 minutes. Slide the pan from the heat and add the cream and butter. Whisk until well blended and smooth. Return to medium high heat and boil, without stirring, until it is reduced to about 2/3 cup, about 1 to 2 more minutes. Set aside until the caramel is cooled but still pourable, about 15 minutes.

Using the foil overhang, lift the brownies from the pan. Invert onto a cutting board, carefully peel away the foil, and flip again. Pour the glaze over the brownie and spread to within 1/2 inch of the edges using a small offset spatula. Sprinkle the macadamia nuts over the glaze. Set the brownie aside until the glaze is firm. Cut the brownie into 24 squares and serve immediately, or wrap in in plastic or waxed paper and refrigerate for up to 5 days. Let the brownies come to room temperature before serving.

the wretched browniieeeee

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