CARAMEL SALTED BROWNIES

These…are…thee…best…brownies…I’ve ever made!

I have tried countless recipes over the years. Countless scratch brownies recipes that ranged from pretty good to barely acceptable. And, this included the Betty Crocker and Duncan Hinds box mixes…which, by the way, we better than my scratch recipes!

This recipe topped them all. Not only does the mix use unsweetened baking chocolate AND 90% Cocoa Dark chocolate, it has a salted caramel topping that seals the deal. Butter instead of vegetable oil makes them nice and moist.

This is a “cake” brownie versus a heavy fudge brownie. But make no mistake, it is very decadent and rich.

Ingredients:

• 4 ounces of unsweetened baking chocolate

• 2 ounces of dark chocolate

• 3/4 cup unsalted butter, cold, cut into cubes

• 1 2/3 cup granulated sugar

• 3 large eggs

• 1 tbsp vanilla extract

• 1/4 tsp Kosher salt

• 1/4 tsp baking powder

• 1 1/4 cups flour

For the salted caramel:

• 1 cup sugar

• 1/2 cup water

• 1 tbsp corn syrup

• 1/2 cup cream

• 6 tbsp unsalted butter

• 1/2 tsp Kosher salt

• Maldon sea salt for garnish

Directions:

• Preheat the oven to 350 degrees. Lightly grease an 8×8 baking dish then line the dish with parchment paper letting the paper hang over the sides.

• Using a stainless steel bowl over a double boiler, melt the chocolate and butter, stirring to combine. Remove from the heat and let cool about 10 minutes.

• Whisk the sugar and eggs in a mixer bowl until pale in color, about `1 minutes. Add the vanilla, salt, and melted chocolate/butter mix and whisk until combined. Add the flour, whisking until combined. Pour the batter into the prepared pan and spread out smooth.

• bake about 35 minutes until the brownies are set and a toothpick comes out clean. Remove from oven and place on a wire rack.

• For the salted caramel, stir together the sugar, 1/2 cup water, and corn syrup in a small saucepan. Cook without stirring until it begins to boil and turns amber in color, about 10 minutes, Remove from the heat and immediately add the cream slowly, stirring constantly. Stir in the butter and salt and return to the medium heat. Simmer for 1 minute, allowing the caramel to thicken. Transfer to a bowl.

• When the brownies are cool, lift them out of the the pan and place on a serving plate. Spoon some salted caramel on top. Cut into squares and garnish with flaking Maldon sea salt.