Have you ever cut open a loaf of banana bread (or any quick bread, for that matter), and found, to your great chagrin, a sphere of gooey, uncooked batter in the center? You sigh; you salvage both ends of the loaf.
A question posed by a reader in a recent issue of Sift magazine covers familiar territory for many of us yeast bread bakers: how to deal with over-proofed dough. “Every once in a while I have over-proofed dough.
With a luscious brown butter caramel frosting and a smoky, salty, nutty chocolate crunch topping, these brownies are firmly in the "best-in-class" baked good territory.
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