SALTED CARAMEL BROWNIES

Easy

2 Hours

24 Servings

Lasts up to 2 weeks

INGREDIENTS

CARAMEL INGREDIENTS

1/2 cup granulated sugar

4 tablespoons unsalted butter

Heaped 1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 tablespoons heavy cream

BROWNIE INGREDIENTS

8 ounces soft unsalted butter

10 ounces bittersweet chocolate*

4 large eggs

1 tablespoon vanilla extract

1 1/2 cups sugar

1 cups all-purpose flour

1 teaspoon salt

NOTES:

PAN SIZE : 9 1/2 x 13 inches

* Both our Bittersweet Chocolate Bars and Drinking Chocolate work for this step

RECIPE

CARAMEL RECIPE

• Line a shallow bowl or pie pan with parchment (spray with oil just in case).
• Melt your sugar in a medium, dry saucepan over medium-high heat while stirring as needed to break up large chunks. You’re looking for a copper color and no solid pieces of sugar. (approx. 5 minutes).
• Remove from heat and stir in butter, doing your best to incorporate the butter entirely.
• Stir in cream and salt.
• Return the saucepan to the stove over medium-high heat bringing it back to a simmer.
• Cook simmering caramel for a few more minutes.
• Pour the caramel out into shallow bowl or pie pan and transfer to your freezer.
• Freeze until solid, around 30 minutes

 
BROWNIE RECIPE

• Preheat oven to 350˚F and line your brownie pan with parchment paper.
• Melt the butter and chocolate together in a large heavy-based pan.
• In a bowl or large wide-mouthed measuring cup, beat the eggs with vanilla and sugar.
• Measure the flour and salt into another bowl.
• Once the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar.
• Add the salt and flour mixture as well, beating it to combine smoothly.
• Scrape a portion of the batter into the lined pan.
• Top with pieces of the hardened caramels.
• Cover with the remaining brownie batter.
• Bake for about 25 minutes, checking in after 20 minutes. You’re looking for the top to have dried to a paler brown speckle while the middle is still dark, dense and gooey