Desserts, Sweet Snacks

Pistachio and Spicy Salted Caramel Deep Chocolate Brownies

Over the years, I have posted a lot of brownie recipes on this site. They are perhaps my favorite “go to” thing when I have to make something in a hurry, because even the “from scratch” type of brownies don’t take very long to make and you can add so many varying flavors to them. Case in point: these Pistachio and Spicy Salted Caramel Deep Chocolate Brownies. Make your own spicy caramel sauce and a gourmet style brownie is made. Also, I love the whole salty and spicy thing on chocolate, so I used the Falk Salt Chipotle Sea Salt again.

for the brownies
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso* (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
1/2 cup chopped shelled pistachios
Chipotle sea salt, for sprinkling

for the caramel
1 cup white sugar
6 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/2 teaspoon cayenne
1/2 cup heavy cream, at room temperature

First make your caramel sauce. It can be made up to 2 weeks in advance and stored in the fridge (note that if it hardens significantly in the fridge, microwave on medium power for 45-90 seconds to thin out again; or set entire jar in a hot water bath about 3/4 of the way up the side of the jar for 5 to 10 minutes).

Add sugar to a large pot over medium-high heat. As the sugar melts, stir occasionally to ensure even cooking. The sugar will liquefy, and then quickly start turning brown. Be very careful at this point, so you don’t create a burned mess. Once the caramel turns a deep brown, stir in the butter, cayenne and salt. Once the butter is completely melted in, take the pan off the heat, and add the heavy cream, stirring until smooth.

For the brownies: Heat oven to 350F degrees. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.

Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool for 5 minutes. Then add the topping. Drizzle the surface of the brownies with the spicy salted caramel sauce, then sprinkle an even layer of chopped pistachios and chipotle sea salt. Repeat the layers. Let cool for an additional hour before using the foil sling to lift the brownies from the pan. Cut and enjoy!

*the addition of instant espresso won’t make your brownies taste like coffee, it just intensifies the chocolate flavor.


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