Bedienungsanleitung Wolf M Series (Seite 9 von 55) (Englisch)

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BEFORE YOU START

While the cooking time of the brownies is only 30 minutes, the prep time to prepare the caramel is longer and can be

done ahead of time. You may substitute store bought salted caramel for this step, but the addition of the coffee in the

caramel is a nice avor addition.

INGREDIENTS

1 cup (2 sticks) unsalted

butter, room temperature

¾ cup semi-sweet

chocolate chips

1½ cups granulated sugar

2 tablespoons

instant coffee

1 tablespoon

vanilla extract

4 large eggs

1 cup unsweetened

cocoa powder

1 cup all-purpose ﬂour

¼ teaspoon kosher salt

½ cup Nutella

F O R S A L T E D

COFFEE CARAMEL

(or use 1½ cups store-bought

salted caramel sauce)

1 cup (8 ﬂ oz)

brewed coffee

1¼ cups ﬁrmly packed

brown sugar

1 cup heavy cream

2 tablespoons

unsalted butter

½ teaspoon sea salt

MAKES RACK POSITION COOK TIME

20–24 SMALL BROWNIES POSITION 3 30 MINUTES

SALTED CARAMEL NUTELLA

BROWNIES

Brownies are always delicious, so how could they possibly be made any better?

Well, adding salted caramel, coffee and Nutella

is a good start.

PREPARATION METHOD

TO MAKE THE CARAMEL

1. Combine the coffee and brown sugar in a medium

sauce pot. 2. Bring to a boil, then reduce to a simmer,

cooking for 7 minutes or until the mixture has reduced

to ½ cup. 3. Slowly add the heavy cream and butter,

whisking to combine. 4. Bring the sauce back to a boil,

reduce the heat to a low boil and cook 5 minutes longer

or until the sauce has thickened and coats the back of

a spoon. 5. If using a candy thermometer do not let the

sauce go above 180°F. 6. Remove from the heat and stir

in the kosher salt. 7. Make sure the caramel has cooled

completely before adding it to the brownie batter.

TO MAKE THE BROWNIES

1. Spray a 9x13 baking dish with cooking spray and line

with parchment paper, letting the edges overhang so

later you can easily lift the brownies out of the pan.

2. Preheat the oven to 325°F on Convection Mode with a

rack on position 3. 3. Combine the butter and chocolate

in a medium size sauce pan and melt over low heat,

stirring to combine until melted and smooth. 4. To the

melted chocolate mixture add the sugar and instant

coffee, whisking until completely combined. 5. Remove

from heat and cool slightly by mixing for 1–2 minutes.

6. Whisk in the vanilla and eggs until smooth. 7. Stir in

the cocoa powder, our and kosher salt until smooth

and just combined — try not to over mix the batter, it

will be thick. 8. Pour half the batter into the prepared

pan. 9. Dollop teaspoon size amounts of Nutella

over

the batter and drizzle with half of the caramel (you

may need to warm the caramel over the stove if it has

thickened/set). 10. Spoon the remaining batter over

top, using a spoon to lightly smooth out the batter. It’s

ok if the batter does not cover up all the Nutella

and

caramel. 11. Bake for 25–30 minutes, until the brownies

are set on top. 12. Remove from the oven and allow to

cool. 13. Heat the remaining caramel as needed and

drizzle over the cooled brownies.

CONVECTION MODE

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