Box Brownie with Salted Caramel Sauce
One of the nicest way to sublimize your Box Brownie is to add a Salted Caramel Sauce on top. And remember to always underbake your brownie!
Equipment
Ingredients
BOX BROWNIE CAKE BATTER
- 1 Box Brownie (I used Ghirardelli's )
- 1/4 cup (60 g) Bottled Water
- 1/3 cup (75 g) vegetable oil
- 1 egg
SALTED CARAMEL SAUCE
- 1/4 cup (60 g) butter
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) white sugar
- 1/2 cup (120 ml) heavy whipping cream
- 1 tsp Vanilla extract
- 1 tsp Sel Gris Mill
Instructions
- Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Preheat oven at 350F/180C.
BOX BROWNIE CAKE PREPARATION
- In your mixing bowl, whisk the brownie mix together. Make a well and add the egg. Gently start mixing inwards going outwards with your mini whisk. Add the water and vegetable oil. Mix until it is all incorporated.
- Gently pour your batter into the Flexipan® and flatten using your offset spatula.
BAKE!
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 30min). It is ready when the toothpick inserted comes out almost clean.
- Once your brownie is out of the oven, let it cool down for at least one hour. Then, unmold, serve with the salted caramel sauce.
SALTED CARAMEL SAUCE
- In a medium saucepan, melt butter on low. When it is almost melted, add at once, both sugars, the heavy whipping cream, vanilla extract and salt. Carefully bring it to a boil. Continue stirring until the caramel thickens about 8-10min. Then let it cool down.
- Serve with the chocolate brownie and add a sprinkle of Sel Gris on top. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 312kcal | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 453mg | Potassium: 128mg | Fiber: 2g | Sugar: 43g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com