Baked Bree
We have a Brewster’s Ice Cream shop across the street from our home and this summer they decided to introduce a Salted Caramel (with and without toffee) flavor of pure heaven in a cone that I now cannot live without. It’s rediculous…first, that they would make it, and second that I keep buying more. I can’t stop!
I would hate to be the only one overindulging, therefore I am presenting you with the recipe for the most amazing Salted Caramel Brownies ever made (that might be a bit of an overstatement, but seriously, they’re sooo good). Friday night, a couple of these warm on a plate with a big glass of milk and shameless Bravo television…yeah, that sounds about right.
via Baked Bree
Salted Caramel
1 cup sugar
1/4 cup water
2 Tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de del
1/4 cup sour cream
Brownies
1 1/4 cups flour
1 teaspoon salt
2 Tablespoons cocoa
11 ounces bittersweet chocolate (I had an assortment of different kinds)
1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs, room temperature
2 teaspoons vanilla
1 Tablespoon Kahlua
1 teaspoon fleur de sel
1 teaspoon coarse sugar
Bring sugar, water, and corn syrup to a boil over medium-high heat.
While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.
When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.
Whisk it until it is smooth and comes together. Set aside and get working on the brownies.
Chop the chocolate. This is looking good already.
In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.
Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.
Stir the chocolate until nice and smooth.
Add both sugars.
Whisk in the eggs.
Add the kahlua and vanilla.
Mix in the flour mixture, stir until it is incorporated.
Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.
Pour the caramel over the batter.
Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.
Instructions
- Bring sugar, water, and corn syrup to a boil over medium-high heat.
- While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.
- When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.
- Whisk it until it is smooth and comes together. Set aside and get working on the brownies.
- Chop the chocolate. This is looking good already.
- In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.
- Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.
- Stir the chocolate until nice and smooth.
- Add both sugars.
- Whisk in the eggs.
- Add the kahlua and vanilla.
- Mix in the flour mixture, stir until it is incorporated.
- Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.
- Pour the caramel over the batter.
- Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.
RECLAIMING YOUR CASTLE 