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A Local Restaurant’s Inspired Brownies

October 24, 2013 by Amanda Willis
 
Courtesy of DishRedBank.com

Courtesy of DishRedBank.com

A local favorite among the sisters was just announced as the Monmouth County’s 2013 Best BYO from the Asbury Park Press Best of the Best Readers Choice Contest! A big congrats to Dish, Red Bank! This 45-seat BYO, sits on a side street of the bustling Red Bank, New Jersey, is known for using the freshest ingredients in their seasonal menus. Though the menus change with the seasons, dishes like the Braised Short Ribs and Tuscan Seafood Stew have customers demanding that they are available year round. As for me, I am more of a dessert person! Dish is practically famous for their white and dark chocolate bread pudding, made of croissants that makes even the non-chocolate lovers into addicts! However, another dessert that Dish is getting a lot of buzz about is the salted caramel brownie sundae, finished with tahitian vanilla gelato, it is to die for! I had the chance to get a hold of this recipe and serve it to my friends and family. See my spin on it here!

Personal Salted Caramel Brownies

Personal Salted Caramel Brownies

Dish loves big portions! For my personal spin on this dessert, I chose to serve my guests a bite size brownie with the salt and caramel. See Dish’s recipe below

Salted Caramel Brownies

10 Tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
10 Ounces best-quality bittersweet chocolate, broken into pieces
1 Cup granulated sugar
1/2 Cup (firmly packed) light brown sugar
5 Large eggs
1 teaspoon vanilla extract
A few grinds black pepper
1/4 Cup good quality unsweetened cocoa powder
11/2 Cups all-purpose flour
1/2 Cup caramel melted
Hawaiian black lava sea salt

  • Preheat oven 350 degrees F. Lightly butter and flour an 8-inch square baking pan.
  • Combine the butter and chocolate in the top of a double boiler and place over gently simmering water. When the mixture is almost completely melted, remove it from the heat. Stir with a wooden spoon until both the butter and chocolate are completely melted and blended together. Pour the mixture into a medium-size bowl and let cool to room temperature.
  •  Once the chocolate mixture is cool, add the granulated sugar, brown sugar, eggs, vanilla, and pepper and whisk well to combine.
  •  Add the cocoa powder and stir until thoroughly incorporated. Add the flour 1/2 cup at a time, stirring well after each addition to thoroughly incorporate. Then pour the batter into the prepared baking pan. Pour small amounts of caramel onto brownie mixture about 2 inches apart, then drag a tooth pick through the mixture to distribute the caramel throughout the brownies. Sprinkle desire amount of hawaiian black lava salt over mixture.
  • Bake until a toothpick inserted in the center of the brownies still has a light coating of batter on it when removed, but when inserted near the edge of the brownies comes out dry, 25 to 35 minutes. Let the brownies cool ( the center will finish cooking to a nice chewiness), then cut them into squares to serve.
  • Dish gets their sea salt from Carter and Cavero, an olive oil company right in Red Bank. For my version, I grind pink Himalayan sea salt for the bite size brownie.

Take our advance and make a visit to Red Bank to check out Dish! In the meantime, make these brownies for your next soiree!

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