I was fortunate enough to represent my Pastry School- The Institute of Culinary Education on a recent episode of Epicurious.com 4 Levels of Brownies: Amateur to Food Scientist How do you like your brownies? Gooey? Cakey? We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of the brownie. And then we brought in a food scientist to review their work. Which brownie was the best?

Rosemary Trout                                                Director of Culinary Arts and Food Science at Drexel University

In this video I was pitted againt two other chefs, who I thought did I great job…and I would have loved to try their creations. How do you like your brownies? Gooey? Cakey? We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of the brownie. And then we brought in a food scientist to review their work. Which brownie was the best?     Here’s my recipe if you want to give it a try: Bourbon Salted Caramel Brownies Makes one 13x 9-inch pan of brownies Caramel 1 pound granulated sugar 8 ounces of unsalted butter; cut into small ¼-inch squares. (Plugra or Kerry gold) Just needs to be pure butter (no oil added) 1 tsp. flaky sea salt (fleur de sel) 6 ounces heavy cream 4 ounces, good quality Bourbon   Brownie 8 ounces unsalted butter 8 ounces bittersweet or semisweet chocolate -I prefer pistols (i.e. discs)- But choc. chips are fine too…just a good brand! 4 large eggs ½ teaspoon salt 8 ounces granulated sugar 8 ounces dark brown sugar ½ fluid ounce vanilla extract 4 ounces all-purpose flour Cooking spray (or can use extra butter)   EQUIPMENT NEEDED: 13 x 9 x 2-inch high pan ONE cast-iron sauce pan (medium or large) Heat-proof bowl Parchment paper Whisk Large wooden spoon Rubber spatulas Off-set spatula Scale (for measuring ingredients)     First make the caramels:

  1. Line a 13 x 9-inch pan with parchment paper, lightly buttered.
  2. In a medium saucepan (make sure it is completely dry) over medium-high heat, melt the sugar. Use a spatula to break up any large chunks of sugar but then stop stirring and let the sugar melt on its own, undisturbed. Takes about 8-10 minutes.
  3. Once all the sugar is melted, and it has reached a deep amber color remove from the heat.
  4. Gradually whisk in the butter until it is dissolved.
  5. Stir in the cream, bourbon and salt. Return the pan to the stove to incorporate all of the ingredients and to a low simmer to make sure all the sugar crystals have dissolved completely. Once the caramel bubbles slightly and reaches a dark amber color remove from the stove.
  6. Pour the caramel into the parchment lined sheet tray and transfer the tray into a freezer. Freeze for at least one hour. Depending on the humidity in your freezer you may need more or less time for the caramels to solidify.

Make the brownies:

  1. Heat oven to 350 degrees F.
  2. Line a 13 x 9x 2-inch pan with two pieces of over lapping parchment paper, make sure the parchment continues up the sides of the pan. Butter the parchment (you can also use non-stick spray if easier)
  3. Bring a saucepan of water to boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over the pan of water, stirring occasionally until completely melted. Take off the heat and set aside to cool.
  4. In the bowl of a standing mixer combine the sugar, brown sugar, and salt. Gradually add the eggs, scraping the sides after each addition. Add the vanilla.
  5. Stir in chocolate butter mixture until combine.
  6. Add in flour, be careful not to over-mix.
  7. Pour ¾ of the batter into prepared pan.
  8. Pull-out tray of caramels from the freezer and either cut into 1-inch squares or if caramel is still soft, use a 1-inch ball scooper and scoop balls of caramel onto a tray.
  9. Drop ¾ of the caramels through-out the batter. Pour the remaining batter over the caramels. Scatter the remaining caramels on top.
  • Bake in the middle rack of the oven for about 45 min.

  To cut brownies, once they have cooled to room temp- stick in the freezer for 30 min or until firm. This will allow you to cut the brownies into perfect squares. Add ice cream or whipped cream for a delicious and cool topping to the warm brownie, drizzle with extra caramel.