Salted Caramel Brownies
"The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger). Featured in: Brownies With Caramel: Sweet And Salty In A Committed Relationship...."
INGREDIENTS
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FOR THE CARAMEL:
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1 cup/200 grams granulated sugar
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2 tablespoons/30 milliliters light corn syrup
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1/2 cup/120 milliliters heavy cream
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3/4 teaspoon salt, plus more to taste
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1/4 cup/115 grams sour cream
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FOR THE BROWNIES:
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2 sticks/225 grams unsalted butter, cut into 1-inch cubes, more for greasing pan
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1 1/4 cups/150 grams all-purpose flour
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1 teaspoon salt
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2 tablespoons unsweetened cocoa powder
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11 ounces/300 grams dark chocolate (60 to 72 percent cacao), coarsely chopped
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1 1/2 cups/300 grams granulated sugar
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1/2 cup/105 grams firmly packed light brown sugar
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5 eggs, at room temperature
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2 teaspoons vanilla extract
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Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling
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