Caramel Shortbread Brownies

The Gourmandise School   of Sweets and Savories     Caramel Shortbread Brownies. Simple things, made well with great ingredients. A fresh salad of shelling peas and Meyer lemon vinaigrette, a parsnip puree or cauliflower gratin- the best of the farmers market highlighted on your plate. Or BROWNIES.  Same principle here: great butter, flour and chocolate.  Simple rules: don't overwork things.  Use awesome chocolate.  Don't skimp on the fat (it gives baked goods moisture). Always use unbleached flour. This is how we teach our Pro series; we give you a solid foundation built on simple rules and teach you the science behind them.  We also happen to use REALLY GREAT butter and chocolate. Look to your right for a list of upcoming Pro Series courses- and don't forget that if you are a fellow KCRW subscribers, that you can take 15% off classes using code KCRW15 when checking out, including series. Care for our great Chocolate Chip Cookie recipe?  Email us. Caramel Shortbread Brownies Shortbread Crust Mix all together in a stand mixer bowl: 3/4 cup powdered sugar 1 Tbsps brown sugar 1/2 cup flour 1-1/2 sticks butter 1. Line one 13"x9" pan with parchment paper, leaving an overhang on each side.  Press crust into pan and bake at 350 until golden brown.  Use a little less for a thinner crust. Salted Caramel Cream In a small bowl, place: 1/2 cup heavy cream In a medium saucepot, place: 1 cup sugar 1 Tbsp water 1 tsp lemon juice            Set aside: 1/2 stick butter (room temperature) ½ tsp sea salt   1.Bring the cream simmer and set aside. 2. In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument. 3. Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt. 4. Cook over this heat, stirring occasionally, for about 1 minute. The caramel will thicken a bit.  Stir in the butter and cook down another minute.  Pour into a bowl and set aside to cool. 5. Once the shortbread base is baked and cooled for 10 minutes, pour the caramel in the center of the pan and spread, leaving 1/2" of shortbread on the sides uncovered (the brownie batter will push it to the edges when you pour it). Brownies In a bowl for a double boiler together:  2-1/2 sticks butter  1 lb. chocolate, semi sweet or bittersweet Set aside separately: 2 cups sugar  4 eggs in a separate bowl:  1-1/4 cups flour  1/4 cup cocoa powder 1/2 tsp salt 1. Melt the butter and chocolate over a double boiler. 2. Stir in sugar with a wooden spoon and mix until well combined. 3. Whisk in the eggs, two at a time until well incorporated. 4. In a separate bowl, whisk together the flour, salt and cocoa powder. 5. Using a wooden spoon, stir the dry ingredients in the chocolate mixture until just combined. 6. Pour your batter over the caramel bake at 350 for 20 minutes. Remove from the oven and cool to room temperature before cutting.  If you can.   Wishing you a delicious day,  Clémence and Hadley