Salted Caramel Brownies


Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011


Rating:
Cook:
35 Min
Method:
Bake
Comments:

Ever had a craving and you had to satify that craving or die?? Well, I've had that craving for some salted caramel and chocolate! Not a big choclate fan but when I want chocolate, well, I want chocolate!!!

I found a recipe or 2 online and played with the ingredients and came up with this spectacular brownie that has met all my cravings!!! Only a few changes; one was the addition of caramelized milk and I used brown sugar karo instead of light karo. Brown sugar karo just sounded right to me.


inspired from Bake for Happy Kids Blog. What a fitting name don't you think? Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sweet and salty at its best! This recipe is rather labor intensive, but the decadent result is so worth it. 

Ingredients

PREP TIME CAN VARY DEPENDING ON HOW YOU DECIDE TO DO THE CARAMEL. IT WILL TAKE ABOUT 2 1/2 HOURS TO CARAMELIZE THE CONDENSED MILK. I DO THIS A DAY AHEAD.
CARAMEL
1 can(s)
sweetened condensed milk, caramelized
1 c
sugar
2 Tbsp
brown sugar corn syrup (can use light corn syrup)
1/4 c
water
1 c
heavy cream
1 tsp
fleur de sel
1/4 c
sour cream
BROWNIE
1 1/4 c
all purpose flour
1 tsp
sea salt
2 Tbsp
dark unsweetened cocoa powder
11 oz
quality dark chocolate, coarsely chopped
1 c
unsalted butter
1 1/2 c
sugar
1/2 c
firmly packed light brown sugar
5
eggs, room temperatrue
2 tsp
pure vanilla extract
1 1/2 tsp
fleur de sel (this is a coarse salt, see note below) if unable to find, use a coarse sea salt
1 tsp
coarse sugar
note: check these places to order the fleur de sel: spicesage.com, iherb.com, www.williams-sonoma.com, www.amazon.com, www.igourmet.com

Directions Step-By-Step

1
NOTE: Fleur de Sel is a rare and expensive form of sea salt that is harvested in parts of France. The name fleur de sel is from the French for "flower of salt."
2
Caramelize the sweetened condensed milk by immersing a closed can of sweetended condensed milk on its side in a pot of water and bring to a boil.

Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don’t allow water to dry out; can could explode.

Remove from heat and cool thoroughly before opening. DO NOT open the can while its still hot. The condensed milk should be thick and a nice caramel color.

You can do this a day ahead.
3
Combine caramelized milk, sugar, corn syrup and water in a medium sauce pan. Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick. Remove from heat and slowly stir in heavy cream and then add Fleur de Sel. Whisk in sour cream; set aside to cool.
4
Preheat oven to 350 degrees.

Prepare 9 x 13-inch baking pan with bakers choice spray or butter. Line bottom of pan with parchment paper. Lightly spray parchment paper with bakers choice or lightly butter; set aside.
5
In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
6
Place chocolate and butter in bowl of double boiler. Set over simmering water, stirring occassionally until completely mealted and combined. Turn heat off and leave bowl over hot water; add both sugar and brown sugar. Whisk until completely combined. Remove bowl from hot water. it should be room temperature. If not, allow to cool a few minutes.
7
When chocolate is at room temperature; add three eggs and whisk just until combined. Add remaining two eggs and whisk just until combine. Add vanilla and stir until combined being care to not overbeat batter at this point or you will have a dry brownie.
8
Gently fold dry ingredients into chocolate mixture, again do not over mix. NOTE: All this mixing is done by hand.
9
Spread 1/2 of the brownie mixture in bottom of prepared pan. In a zig zag fashion, drizzle/pour caramel over brownie mixture (this mixture is thick), taking care to not allow the caramel to touch sides of pan as it will burn. Spread evenly over brownie mixture, again ensuring caramel does not touch pan. Drop heaping spoonfuls of remaining brownie mixture over caramel mixture; spread evenly over caramel mixture to edges of pan.
10
Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done. Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
11
Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Hashtags: #caramel, #brownies, #Salted


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175 Comments

user
May 6, 2015 - Family Favorites shared this recipe with discussion group: Grandparent To Grandparent.
user
Diane Hopson Smith DeeDee2011
Sep 17, 2014
Yes the dulce de Leche can be used instead.
user
Sherryl Bowman shry1946
Sep 16, 2014
Could dulce de Leche be used instead of carmelizing condensed milk?
user
Patricia Keller peekabu
Sep 16, 2014
This sounds delicious.. FYI,, you can get dulce de leche made by the sweetened condensed milk folks and eliminate boiling a can for hours,, a handy shortcut.
user
Theresa Davis teetad
Mar 3, 2013
I made these last night. The flavor was great. However the bottom layer of the brownies did not cook. Not upset that they were gooey but I expected Regular brownie. Cooked at 350 in a 9x13 pan for 50 minutes and it was still not done. Any thoughts?