salted caramel brownies
Ever had a craving and had to satisfy that craving or die?? Well, I've had that craving for some salted caramel and chocolate! Not a big chocolate 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
Sweet and salty at its best... these decadent salted caramel brownies are amazing! This recipe is rather labor intensive, but the decadent result is so worth it. The rich caramel in the center is sandwiched between layers of chocolate brownies. It slightly oozes out when you bite into them. The brownie is very fudgy and gooey. Sprinkling Fleur de Sel and sugar on top is an amazing touch that adds the final bit of sweet and salty flavor combination to these brownies. This is probably not a dessert you'll make every day, but it's fantastic for a special treat.
Ingredients
- CARAMEL
- 1 can sweetened condensed milk, caramelized
- 1 cup sugar
- 2 tablespoons brown sugar corn syrup (can use light corn syrup)
- 1/4 cup water
- 1 cup heavy cream
- 1 teaspoon Fleur de Sel
- 1/4 cup sour cream
- BROWNIE
- 1 1/4 cups all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces quality dark chocolate, coarsely chopped
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 1/2 cup firmly packed light brown sugar
- 5 - eggs, room temperatrue
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons Fleur de Sel (this is a coarse salt, see note below) if unable to find, use a coarse sea salt)
- 1 teaspoon coarse sugar
How To Make salted caramel brownies
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Step 1NOTE: 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." -
Step 2Caramelize the sweetened condensed milk by immersing a closed can of sweetened 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; it can explode. Remove from heat and cool thoroughly before opening. DO NOT open the can while it's still hot. The condensed milk should be thick and nice caramel color. You can do this a day ahead.
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Step 3Combine caramelized milk, sugar, corn syrup and water in a medium saucepan.
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Step 4Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick.
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Step 5Remove from heat and slowly stir in heavy cream.
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Step 6Then add Fleur de Sel.
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Step 7Whisk in sour cream.
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Step 8Set aside to cool.
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Step 9Preheat oven to 350 degrees. Prepare 9 x 13-inch baking pan with Bakers Choice spray or butter. Line bottom of the pan with parchment paper. Lightly spray parchment paper with Bakers Choice or lightly butter; set aside.
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Step 10In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
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Step 11Place chocolate and butter in a bowl of double boiler.
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Step 12Set over simmering water, stirring occasionally until completely melted and combined.
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Step 13Turn heat off and leave the 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.
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Step 14When chocolate is at room temperature; add three eggs and whisk just until combined.
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Step 15Add the remaining two eggs and whisk just until combined.
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Step 16Add vanilla and stir until combined being careful not to overbeat the batter at this point or you will have a dry brownie.
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Step 17Gently fold dry ingredients into chocolate mixture.
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Step 18Again, do not over mix. NOTE: All this mixing is done by hand.
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Step 19Spread 1/2 of the brownie mixture in the bottom of the prepared pan.
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Step 20In 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 the 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.
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Step 21Spread evenly over caramel mixture to edges of pan.
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Step 22Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done.
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Step 23Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
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Step 24Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.
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Step 25Check these places to order the Fleur de Sel: spicesage.com, iherb.com, www.williams-sonoma.com, www.amazon.com, www.igourmet.com
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
