Here is one of the recipes that I have been dying (literally on my death bed) to try out.
Salted Caramel Brownies. I pulled this recipe from "She's Becoming Doughmesstic" I call them salted because I did NOT use Sea Salt, so if you do not have sea salt, do not stress out!
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| caramel in the making |
Sea Salt Caramel – adapted from Baked Cookbook
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1 teaspoon Vanilla
- 1/4 cup sour cream
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. Set it aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.
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| melting 4oz. of chocolate with butter |
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| brownie batter all combined |
Brownies
Ingredients
- 4 ounces unsweetened chocolate
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups all purpose flour
- pinch salt
- 3 Tbsp Chocolate Syrup
- half of the above caramel recipe
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| straight out the oven! |
Preheat oven to 325F.
Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.
In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined
Add flour, salt, chocolate syrup and chocolate mixture and blend well.
In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes. Remove from oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit. Return to oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Be careful to not overbake.
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| the finished product. UH YUM!!!!! |
Hope Y'all enjoy as much as I did!!
