I’m addicted to salted caramel and brownies, so when I found a recipe online, I immediately went to the grocery after work and bought the stuff. Baking brownies has always been my frustration. In the recent years, I attempted to bake brownies at least once and it always came out wrong. The last time I remembered was it so hard like a wood, and not even dark. So I stayed out of brownies and concentrated on cookies and other stuff.
I’m pleasantly surprised how the steps were easy to make, especially the caramel sauce. Having watched over a hundred episodes of cooking shows here and there, I must say making caramel sauce seems to be the most difficult, but it turned out otherwise. The salted caramel sauce was divine, I couldn’t help licking the back of the spoon for that super gooey goodness.
This is the recipe that almost everyone liked my finished product, and couldn’t get enough of the salted caramel sauce. They were so happy, I joked that I’m taking orders and one believed me. Now I just did my first batch of brownies for sale.
Some modifications I made: for the chocolate, I used Goya easy melt dark chocolate buttons. Because dark chocolate is my another addiction 🙂
Salted caramel brownies (reprinted from The Brown Eyed Baker website)
For the Brownies:
1 pack dark chocolate buttons + 1 bar dark chocolate*
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt*
1 cup all-purpose flour
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon table salt
2/3 cup heavy cream, at room temperature
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.
2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)
3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.
5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.