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White Chocolate Brownies With Toasted Sesame Caramel
This delicious white chocolate brownies recipe from Sarah Kieffer gets a nutty, slightly savory kick from the sesame oil.
👥 12 Servings👤 Sarah Kieffer📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●spatula
- ●pot
📝 Preparation Steps
1
Make the White Chocolate Brownies
2
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Grease a 9 by 13 inch baking pan and line with a parchment sling.
3
In a small bowl, whisk together the flour, salt, and baking powder.
4
In a large bowl, whisk together the eggs, granulated and brown sugars, oil, and vanilla.
(284 g) all-purpose flour2 cupslarge eggs, at room temperature5(226 g) white chocolate8 oz
5
Place the chocolate and butter in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth.
6
Add the white chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined.
7
Pour the batter into the prepared pan and bake for 28 to ⏱️ 32 minutes, until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
8
Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan.
9
Make the caramel
10
In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it’s important to have a pan that is deep), combine the granulated sugar, water, corn syrup, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover the pot, and bring to a boil over medium-high heat, until the sugar has melted and the mixture is clear, 3 to ⏱️ 5 minutes. Uncover, and then cook until the sugar has turned a pale golden color, 4 to ⏱️ 5 minutes more, and registers about 300°F on a candy thermometer. Turn the heat down slightly, and cook for a few minutes more until the sugar is golden and registers 350°F. Remove the pot immediately from the heat and add the heavy cream. The cream will foam considerably, so be careful pouring it in. Add the butter next, followed by the vanilla and toasted sesame oil, and stir to combine. Set aside to cool for 5 to ⏱️ 10 minutes.
11
Pour the caramel over the cooled brownies, using an offset spatula to smooth it evenly. Sprinkle the sesame seeds over the caramel, and then refrigerate, uncovered, for ⏱️ 2 hours. When ready to serve, cut into bars. Serve at room temperature. Brownies can be stored in an airtight container at room temperature for up to 3 days.
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