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How to Make Salted Dulce de Leche Brownies

@ F. Tred - you're right. That is annoying... Now I have to fix it.. ;)

Salted Dulce de Leche Brownies

Hey guys!

@ anaya & mcsajun - you can certainly use a different brownie pan. In the 8x8 inch pan the brownies will probably be a little thinner, like you said mcsajun and in the 9x5 inch pan the brownies will be a bit thicker. I'd say, when in doubt, go with a smaller pan, because it will be easier to over bake the brownies in a larger pan.
The brownies will need to bake a little longer in the smaller pan though, probably 5-10 minutes longer.

How to Make Salted Dulce de Leche Brownies

Hey guys, thanks for commenting!

@ TommiFromKiel - you may want to take a look at these Dulce de Leche Brownies Made with golden syrup. Just add the sea salt ;)

Brown Butter Cake With Brown Butter Frosting

@ CypherD - Hi CypherD, the pan size in the recipe was correct, but unfortunately, cake pans come in a variety of different shapes and sizes. It seems my 8x4 1/2 cake pan had a much larger capacity than yours (2 quarts). The best thing to do if you're unsure about using a cake pan is checking whether the capacity of your cake pan matches the one specified in the recipe by filling it with water.
Anyway, I'm glad you caught the cake bubbling over before it made a mess :)

Brown Butter Cake With Brown Butter Frosting

@ Fizzle - Hi Fizzle, I'm glad the recipe worked for you, even though the recipe was not as clear before as it is now.
You're right about testing the volume of the pan before using it. As can pans come it a lot of different shapes and sizes, the best thing to do is always make sure your pan's capacity matches the one specified in the recipe. And yes, the brown butter frosting is amazing. So I totally get that you'd wanna make more of it :)

How to Brown Butter

@ Snapdragon - definitely don't discard the solids! Dump them in whatever you're making! Like Farro says, that's where all the flavor is...

Brown Butter Cake With Brown Butter Frosting

@ lacrema - I'm sorry but I honestly don't know. I'm not really a Bundt pan expert. But the cake is done when a tester inserted in it comes out clean. Hope this helps :)

Brown Butter Cake With Brown Butter Frosting

@ calicook - Hi calicook, I've just updated the recipe so it's a bit easier to follow. You'll need 2 1/4 cup of butter for the cake and 1/4 cup of butter for the frosting. They should be browned separately :)

How to Brown Butter

@ selyar - Hi Selyar, like Kenji said: it depends on the recipe. In my recipes that call for brown butter, regular brown butter is used, with no added liquid.

How to Brown Butter

@ TommiFromKiel - you're not alone :)

How to Brown Butter

@ CiciC - That sounds delicious!

How to Make Brown Butter Cake With a Nutty, Toasty Brown Butter Frosting

@ CiciC - Thanks Ocean :)

Brown Butter Cake With Brown Butter Frosting

@ bloomcrew - Hi bloomcrew, you can also use reduced fat milk! I've tried making this cake with both :)

I also have a recipe for brown butter cake on my blog which calls for buttermilk.

How to Brown Butter

@ saltybutter - You've enriched my life! Literally :)

Brown Butter Cake With Brown Butter Frosting

@ anaya -
@ TommiFromKiel -
@ Makanmata -
@ Chryselis -

Hey guys, you're right. Metrics are the way to go when it comes to baking. I personally prefer to use a scale for all my baking. Not only because it's more precise, it's also a lot easier! On my personal blog all recipes are indeed in both grams and cups.

How to Brown Butter

@ A Serial Cereal Eater - Hi there! I usually brown butter in large quantities simply because the recipes I make it for call for such quantities. Cake, cookies, brown butter frosting, they all require a fair amount of brown butter.

Small quantities, like the 1-3 tablespoons you're talking about, are more difficult to brown, because there's not much room for error; the butter burns a mere second after it has browned. Try working with more butter and keep leftover browned butter in an airtight container in the fridge to enjoy some other time :)

Light and Easy 5-Minute Fruit Mousse

@ shlally - Hi shlally, I'm not so sure about the mini fillo cups. The mousse is quick wet and, like I mentioned in the post, it will start to weep after only a couple of hours. This would probably make the fillo cups soggy and tough. However, brushing the fillo cups with a thin layer of chocolate before filling them should solve this problem. Just make sure to allow the chocolate to set before spooning/piping the mousse in.

As far as the transporting goes: I wouldn't recommend exposing the mousse to extreme temperatures and keep in mind that the mousse should be eaten within two hours of making it.

Hope this helps!

Want to Make Company-Worthy Frozen Fruit Mousse? All You Need is 3 Ingredients and 5 Minutes

@ Akili Daniels - Hi Akili, nice to meet you. Unfortunately, this dessert can't be stored in the freezer either. It just turns into a fruity ice cube. :(

Want to Make Company-Worthy Frozen Fruit Mousse? All You Need is 3 Ingredients and 5 Minutes

@ music pants - Thank you so much, musicpants! I'm so glad you took the time to create a SE account to tell me this! It makes your compliment just a bit more special ;)

Want to Make Company-Worthy Frozen Fruit Mousse? All You Need is 3 Ingredients and 5 Minutes

@ Salvia - Hi Salvia, I haven't tried making this in a blender, but most blenders can blend ice cubes, so I'd say go for it! If it doesn't work and the fruit doesn't blend to a fine puree, you could always transfer the fruit puree to a mixing bowl and mix in the egg white with an electric mixer!