Yesterday I asked my daughter what "Mommy" should bake. She immediately belted out "Chocolate and Caramel!" Who doesn't love chocolate and caramel?? The first recipe that came to mind was brownies!
I'm a huge fan of thick, dense, chocolate goodness. The richer the better, and the more gooey the better!
Since I was a little child I preferred caramel apples over candied, Caramel popcorn over popcorn, candy turtles over nutty chocolate, plain caramel over chocolate, and so on. You could say I'm a huge caramel fanatic!
When Ky exclaimed her joy for chocolate and caramel it only made sense to make brownies, but not only brownies but salted caramel brownies...my favorite.
Our family and friends adored these brownies. They are delicious, dense, very rich and extremely addicting.
Recipe Adapted from Brown eyed Baker via Baking Illustrated
For Caramel Sauce
1 cup granulated sugar
6 tablespoons unsalted butter (whole) , room temperature
1 teaspoon sea salt, finely ground
2/3 cup heavy cream, room temperature
In a medium saucepan, heat the sugar over med-med/high heat, whisking when the sugar begins to melt (some of the sugar will clump into hard bits but they will eventually melt), whisk continually. Once the sugar reaches a dark amber color (be careful not to burn) whisk in the salt and butter, until it's completely incorporated. Remove the sugar mixture from the heat and add the heavy cream. The caramel will foam up a bit but continue to whisk until smooth and creamy. Set aside for at least 15-20 minutes.
5 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick), cut into quarters
3 tablespoons cocoa powder
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
Preheat the oven to 350 degrees. Coat an 8-inch baking pan with cooking spray. Line the pan with overlapping parchment paper and lightly spray with cooking spray.
In a double boiler (or with a heatproof bowl set over steaming water) melt the chopped chocolates and butter, until completely melted and well incorporated. Whisk in the cocoa powder and set aside.
Mix the eggs, sugar, vanilla and salt in a separate medium bowl. Whisk the warm chocolate into the egg mixture; then stir in the flour until just combined. Pour half the brownie mix into the prepared pan (making sure to pat into the sides), then spoon about 8-9 caramel dollops on the top. Repeat this process and with a butter knife swirl the caramel dollops over the brownie mix (Be sure not to over swirl, or it will incorporate too well.) Sprinkle some sea salt on top.
Bake until puffed and a toothpick comes out slightly crumby, 35-45 minutes. Cool for about 2 hours before cutting. Remove brownies from pan with parchment and cut into squares.
Store brownies in an airtight container at room temperature.