Friday, January 27, 2012

Salted Caramel Brownies.

I am sharing this secret recipe with you all. The reason it is a secret is because my sister and I agree that these are the best brownies we have ever eaten. I mean like totally addicting, slap your momma and sell your children to get more of these brownies. Also, these brownies make you look like you’re the best baker in the world. 

But I am a giver, so here goes.

For the Caramel Sauce:
Start by making the caramel sauce, in a medium sauce pan, combine sugar, corn syrup and water. Swirl the pan carefully to mix. Cook until the sugar mixture is at 345 degrees using a candy thermometer to measure the temperature or until it is caramel colored, approximately 6 to 8 minutes.
Remove from heat and add ½ c. of heavy cream and then 1 t. of fleur de sel. Be careful because it can bubble up and burn. Next add ¼ c. of sour cream. Set aside to cool. 

For the Brownies:

Butter the sides and bottom of his glass or metal 9 by 13 inch pan. Line the bottom with the sheet of parchment paper. 
In a medium bowl, whisk together flour, salt and cocoa powder, I had a hard time finding the dark unsweetened cocoa powder but my dear sweet sister brought me some… thank you. 

 Place 11 oz. of dark chocolate coarsely chopped


  and 1 c. of butter in the top of a double boiler, stirring until the mixture is fully melted. Turn off the heat but keep the bowl over the water to keep it warm. 

Add the sugars and whisk until the sugar has melted. Remove from the double boiler and allow to come to room temperature.
Once the chocolate mixture has cooled, add three eggs, whisking to combine. 

Add vanilla, mixing gently.
Lighlty add the flour mixture and fold into the chocolate, until the dry ingredients are just mixed in. The important thing with brownies, muffins, cakes, etc is not to over mix.. it becomes a brick. 

Pour half the brownie mix into your prepared pan, making smooth with a spatula.

Drizzle ¾ c. of the caramel sauce over the brownie mixture, and then spread with an offset spatula. Do not let the caramel touch the edges or it will burn.  

Top with other half of the brownie mix and smooth to cover the caramel.
Bake at 350 degrees for 45 to 50 minutes or until toothpick comes out a few moist crumbs.
Remove the brownies from the oven and sprinkle 1 ½ t fleur de sel and 1 t. of coarse salt. 

Cool completely before serving. 

These are crazy good.. you will love them. I am joining Foodie Friday at Designs by Gollum, she has lovely food and so many wonderful contributors any Show and Tell at My Romantic Home.

Caramel Salted Brownie

1 c. sugar
2 T. light corn syrup
½ c. heavy cream
1 t. fleur de sel
¼ c. sour cream

For the Brownie:
1 ¼ c. flour
1 t. salt
2 T. dark unsweetened cocoa powder
11 oz. of dark chocolate (60 to 72%), coarsely chopped
1 c. butter
1 ½ c. sugar
½ c. brown sugar, lightly packed
5 large eggs, at room temperature
2 t. vanilla

 1 ½ t. of fleur de sel
1 t. coarse salt

1 comment:

  1. These sound delish. Thanks for sharing. :) (I'm a huge fan of salted caramel goodies!)


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