Flourless Caramel- Almond Brownies
Those who have been following my posts regularly must be aware of my weakness for anything chocolatey. D too is an ardent chocolate lover. As I was flipping through the pages of Good Housekeeping Magazine, I found the recipe of Flourless Caramel-Almond brownies. Brownies are something I make very often, but this one seemed interesting to me. So, after ensuring that I had all the ingredients in stock, I set about. In the whole process, I found the chopping of almonds as the most time consumingactivity. Both my boys, the Dad n Son duo were checking on the progress every now and then. Well I had to keep them at bay. I do love to have helping hands while cooking, but not when the helping hands are helping themselves to the ingredients. 🙂
Once made, while I was setting up the brownies for clicking snaps, J, my hubby, was very willing to help. I found it very cute to see his eagerness to take the first bite. Everybody just loved this one. Here’s the recipe.
Flourless Caramel- Almond Brownies
Ingredients
- 225 gms Dark chocolate Chopped
- 4 tablespoons + 2 tablespoons Butter
- 1/2 teaspoon Salt
- 3/4 cup + 3/4 cup Sugar
- 1 teaspoon Vanilla
- 2 Eggs
- 3 tablespoons Cornflour
- 1 tablespoon Cocoa powder
- 1 cup + 1/2 cup salted Almonds Roasted Chopped
- 1/2 cup Water
- 1 Tablespoon Corn syrup Light
- 1/3 cup Heavy cream warmed
Instructions
- Preheat oven to 175C. Grease an 8" X 8" pan. Line with parchment paper. Grease it.
- In a saucepan, combine chocolate, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low heat for 4 minutes or until smooth. Remove from heat. Stir in 3/4 cup of sugar and vanilla extract. Stir in the eggs, one at a time, until well blended.
- Into the same pan, sift cornflour and cocoa. Fold in to incorporate. Stir batter rigorously for at least 1 minute or until it thickens slightly and begins to pull away from the sides of the pan. Fold in 1 cup chopped nuts.
- Spread evenly into the baking pan. Bake for 25-27 minutes or till a toothpick inserted in thecentercomes out clean. Cool on a wire rack.
- Meanwhile, take a saucepan and put the remaining 3/4 cup of sugar into it along with corn syrup and 1/4 teaspoon salt. Cook on medium-high heat for 9 -12 minutes, till the mixture turns amber in colour. Swirl the pan to get an even colour.
- Working quickly, remove the pan from heat and add the cream. Once the bubbling subsides, add the remaining 2 tablespoons butter until well incorporated. Stir in the remaining chopped nuts. Pour the mixture over the cooled brownie, tilting the pan to spread evenly. Let it stand for at least 2 hours or till it sets.
- Cut into desired sizes. Store them in an airtight container, layered with waxed paper, at room temperature, for up to 2 days.
Notes
