Salted Caramel Brownies

Carole



Makes 1 8×8 pan of brownies: 16 2-inch squares, 25 smaller squares, or any number of small shapes, like hearts.

Ingredients:

Caramel
1/2 cup granulated sugar
4 tablespoons unsalted butter
Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt
3 tablespoons heavy cream

Brownie
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1/2 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt
2/3 cup (85 grams) all-purpose flour

 

Directions:

Make caramel:
Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil.

In a medium, dry saucepan over medium-high heat, melt sugar - this will take about 5 minutes, stirring if necessary to break up large chunks. Melt and stir until it is a rich copper color. Remove from heat and stir in butter. Incorporate the butter as much as possible.

Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer to melt any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.

Pour out onto parchment-covered plate and transfer plate to the freezer. Freeze until solidified, 20 to 30 minutes.

Make Brownie Batter:
Meanwhile, or when your caramel is almost firm, bake brownie. Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. (Alternately, microwave mixture in 30-second bursts, stirring between each.)

Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Assemble brownies:
When caramel is firm, remove from the freezer and chop into rough 1-inch squares. Gently fold all but a small amount of caramel bits into batter. Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel bits on top.

Bake 30 minutes, until a toothpick inserted into the center comes out clean.

Cool thoroughly — cooling in the freezer will produce cleaner cuts — and cut into squares or other desired shapes.



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