epicurious5.0
Tamarind Caramel Brownies
Tamarind’s sweetly sour flavor offsets the richness of the caramel in these deeply chocolaty tamarind caramel brownies from Lara Lee.
👥 24 Servings👤 Lara Lee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●bowl
- ●mixing bowl
- ●spatula
- ●cutting board
📝 Preparation Steps
1
Preheat the oven to 400°F and set up the middle shelf for baking. Roast the macadamia nuts for 6–⏱️ 8 minutes, or until golden brown, then remove and set aside while you make the caramel.
2
To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on medium-low heat. Swirl the ingredients in the pan together, rather than stirring them. Once the sugar has dissolved and the caramel starts bubbling, continue cooking on a gentle simmer until it begins to bubble and foam, about 3–⏱️ 5 minutes in total.
3
Remove from the heat, then stir in the cream and butter until melted and combined. Finally, add the salt and tamarind and stir well. Transfer to a wide bowl (this will help it cool faster), cover and leave to cool in the freezer for ⏱️ 20 minutes or in the fridge for around ⏱️ 30 minutes, until thick and gooey.
4
Grease and line an 8 x 12-inch pan with parchment paper, ensuring there is some overhang of paper over the edges so you can easily lift the brownies out of the pan later.
5
Begin making the brownie batter. Gently melt the butter in a small saucepan. Once melted, remove from the heat, add the chocolate and leave to sit for ⏱️ 2 minutes, without stirring it.
6
Stir the chocolate and butter together after ⏱️ 2 minutes; they should have melted together. Transfer to a large mixing bowl and combine with the sugar and salt.
7
After the chocolate has cooled down for 2–⏱️ 3 minutes, add the room-temperature beaten eggs gradually, a little at a time, mixing well in between additions by hand. Fold in the sifted flour, macadamia nuts, and espresso powder (or instant coffee and water mixture) until well combined.
(275g) bittersweet chocolate, minimum 60% cocoa, chopped into small pieces9 ozeggs, at room temperature, beaten4
8
Pour half the brownie mixture into the prepared pan. Remove the tamarind caramel from the freezer or fridge and drizzle half of the caramel over the brownie mixture in the pan. Cover with the remaining brownie mixture and smooth the surface with a spatula. Drizzle with the remaining caramel, covering the surface as evenly as possible.
9
Using the end of a dessert spoon, gently ripple the caramel through the brownie mixture. To do so, dip the end of the spoon about ½ inch deep into the mixture and draw squiggly lines and figure-eight shapes all over the surface until the caramel is evenly distributed.
10
Bake for 25–⏱️ 30 minutes, or until cooked but gooey in the middle. Test with a toothpick; there should still be a few moist crumbs on the toothpick when inserted into the center of the brownie, or a very slight smear of brown goo, but you don’t want wet batter. Sprinkle over a large pinch of sea salt while the brownie is still hot from the oven.
11
Leave in the pan until completely cool. Lift the brownie out of the pan using the parchment paper and transfer to a cutting board, then cut into squares and serve.
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