"The Bold Blonde"
-Where the boldness of
caramel is determined
My adventures with Brownies unfolds with a close variation of brownie called the 'Blondie or Blonde Brownie'. I am so addicted towards baking and especially towards Brownies that I can't think a moment where I am imagining different variations with Brownies. I am a "Brownidict"....(Bravo! I invented a new word).
This time, the hero of my film isn't a Brownie or a chocolate cake, its a Blondie. A Blondie is brother from another mother of the Brownie but substitutes the cocoa goodness with vanilla and brown sugar.
I want to call this tiny beast of huge miracles, "Nutty Blonde Brownie with a glaze of sweet-salty caramel sauce and an almond for the garnish".
Simply named by me as "The Bold Blonde".
Its a quite simple dish which comprises of two components. The bar and the caramel. The bar is just made with combining eggs, vanilla, sugar, brown sugar, chopped nuts, salt, flour and butter. The tricky part is the 'salsa de caramelo'. I personally feel that making caramel with sugar on gas needs some experience. As soon as sugar turns pale brown, add the butter. Let the butter dissolve completely and then add the cream. Mix the cream until combined and this makes the 'salsa de caramelo' (caramel sauce).
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