I decided to move away from pumpkins and apples this week. Though I love to bake and cook with them, there are other Fall recipes that should not be overlooked! What entitles a recipe to be considered, “Fall?” Hmm. Good question. I’m thinking comfort food, heavy, dark (chocolate), caramel, rich, creamy, ooey-gooey… Yup that’s Fall!
After coming up with these adjectives (and while trying to steer clear from pumpkins and apples) I cam up with a really great recipe for this time of year… or any time of year… but this time especially.
What happens in Germany during this time of year? Well, pretty much after the plum season everything dies down for a second. They haven’t caught the Pumpkin bug like us Americans, yet, and everyone is sort of starting to prepare for the Christmas baking. Already?!!! I know, I can’t even fathom thinking about!!! But, in this profession, the Christmas/ Holiday season is THE Season. It’s our Holy Grail. Which means, it takes time to prepare for what’s to come. Also, without a “Thanksgiving” to break up the prep for Christmas, a lot of bakeries in Germany almost go straight from Plums -> Christmas. Insanity, I know… Christmas products have even made their way into the grocery stores… I’m not ready for that.
Either way, I’m not about to skip these awesomely beautiful few months where we can come up with all these rich, homely, Fall recipes! Like this one… It’s a mix of some very simple, classic techniques and recipes which are layered together to create something pretty spectacular.
Rich, creamy, ooey-gooey, dark… delicious!
- FOR THE BROWNIES:
- 100 g dark chocolate
- 125 g butter
- 175 g brown sugar
- 2 eggs
- 100 g flour
- 2 tablespoons cocoa
- FOR THE CARAMEL:
- 440 g sugar
- 125 ml water
- 125 ml cream
- 50 g butter
- FOR THE GANACHE:
- 300 g dark chocolate
- 125 ml cream
- FOR THE BROWNIES: Preheat the oven to 180 Celsius or 350 Fahrenheit.
- Start by melting the butter and chocolate in a pot over the stove.
- Combine the brown sugar, eggs, flour and cocoa in a large mixing bowl.
- Pour in the melted butter and chocolate and mix to form a smooth batter.
- Pour into prepared rectangular pan, lined with baking paper.
- Bake until cooked through about 25 minutes. Always test the brownies by sticking a toothpick in the center!
- FOR THE CARAMEL: Measure the sugar and water out into a medium-sized pot.
- Over low heat, let the sugar dissolve.
- Once dissolved, increase the heat and bring the sugar mixture to a boil.
- Let cook, without stirring, until it caramelizes (around 160 Celsius or 320 Fahrenheit).
- Add butter and sugar and stir until a smooth caramel forms.
- Pour over top of the baked brownies and set until to set.
- FOR THE GANACHE: Chop the chocolate and place in a glass or metal bowl.
- Bring the cream to a boil in a pot over the stove.
- Once boiling, pour over top the chopped chocolate.
- Mix, to form a smooth ganache.
- Once the caramel has set, pour the ganache over top a spread evenly.
- Place in the refrigerator for a few hours until each layer has set completely and you are able to slice the brownies.
Enjoy these babies… every. last. bite!