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Salted Caramel Brownies

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So if you love chocolate, if you love caramel, if you love that whole sweet and salty thing well then, this recipe is probably for you. If you really really love caramel we suggest you 1 and 1/2 times the recipes so that you have tons to pour over your finished brownie. These are dense, decadent and totally delicious…..You will be very happy you made them. Yum.

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Salted Caramel Brownies

 

For The Caramel:

 

1 cup granulated sugar

2 tablespoons light corn syrup

1/2 cup heavy cream

1/4 cup sour cream

 

For The Brownies:

 

2 sticks unsalted butter, cut into 1-inch cubes

1 1/4 cups all-purpose

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

Coarse sugar (raw or turbinado) and flaky salt, for sprinkling, optional

 

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Directions:

 

Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high hear, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam – it’s not scary) and whisk. Whisk in sour cream, which will look lumpy at first, and set aside to cool. Taste and add salt if needed to balance your caramel of salty and sweet.

 

Make the brownies: Heat oven t 350 degrees F. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.

 

In a large bowl, whisk together flour, salt and cocoa powder.

 

Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combine. Whisk in sugars. Set aside to cool to room temperature.

 

Using a whisk, add eggs one by one, whisking just until combined. Stir in vanilla.

 

Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until a few streaks of flour are visible; do not overmix.

 

Pour batter into the pan and let it settle. Drizzle caramel sauce over batter until batter is almost covered. Reserve a bit of the caramel for serving. On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. It’s going to look messy! It is ok :-)

 

Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30 minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.

 

Let cool to room temperature before cutting. After cutting, drizzle reserved caramel over the top. Keep refrigerated….

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