Red Velvet NYCBrownies with Salted Caramel Kit
Makes 12 brownies$10.71/lb
- Contains Eggs
- Contains Milk
- Contains Wheat
Drizzled twice with salted caramel sauce, these rich, gooey favorites are a luscious marriage of sweet and salty.
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality brownies! Includes all the pre-measured ingredients. (from Red Velvet NYC)
2 out of 3
Equipment You'll Need:
- Medium Saucepan
- Measuring Cup
- Heatproof Jar or Bowl
- Large Bowl
- 9"x9" Baking Pan
- Baking Sheet Pan
- Wire Rack
From Your Pantry:
- 3 Eggs
- A few drops of oil or a pad of butter
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, bring heavy cream to room temperature. In a medium saucepan over high heat, combine sugar (for caramel) and half a cup of water. After a few minutes, the mixture will come to a furious boil; several minutes later, water will evaporate and sugar will boil intensely, finally starting to brown. Swirl the sugar around the pan to help the sugar brown evenly.
Turn off heat and carefully add the heavy cream to the sugar; it will bubble and steam! Whisk the mixture until it stops bubbling. Remove from the stove, mix in salt (for caramel), and let cool completely. Transfer to a heatproof jar or bowl for storage and set aside. STEP 3
Make brownies. Remove 3 eggs from your refrigerator. Preheat oven to 350°F. In a large bowl, whisk together the vegetaUsing a third of the cooled salted caramel sauce, dollop about 10 spoonfuls over the brownies. Gently swirl with a spoon, leaving pockets of salted caramel. Bake for 18 to 20 minutes, until the center no longer looks runny.ble oil, sugar (for brownies), vanilla extract, and eggs. Add flour, baking powder, cocoa powder, and salt (for brownies). Mix until fully combined. STEP 4
Grease a 9”x9” baking pan with a few drops of oil or butter from home (avoid using baking spray). Pour brownie batter into the pan and smooth top so that it’s evenly distributed. STEP 5
Using a third of the cooled salted caramel sauce, dollop about 10 spoonfuls over the brownies. Gently swirl with a spoon, leaving pockets of salted caramel. Bake for 18 to 20 minutes, until the center no longer looks runny. STEP 6
Remove from oven and let cool on a wire rack. Cut into squares and carefully remove brownies from pan (they’re fragile). Drizzle more caramel sauce on top and sprinkle with flaked sea salt. Enjoy extra caramel sauce on ice cream, toast, or by the spoonful!
|Serv. Size 1 cupcake (104g)|
|Amount Per Serving
|Calories 410||Calories From Fat 200|
|% Daily Value *|
|Total Fat 22g||34%|
|Saturated Fat 16g||80%|
|Trans Fat 0g|
|Total Carbohydrate 54g||18%|
|Dietary Fiber 1g||4%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Granulated Sugar, Heavy Cream (Heavy Cream, Skim Milk, Carrageenan), Vegetable Oil (Palm Kernel), Egg, All-Purpose Flour, Dutch-Process Cocoa Powder, Flaked Sea Salt, Salt, Vanilla Extract, Baking Powder.
Manufactured in a facility that processes nuts, dairy, soy, gluten.
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