- 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
- 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
Happy Friday folks! It’s been a long week but finally the weekend is in sight. Today I’m bringing you a sweet treat to sweeten up your Friday: Salted Caramel Brownies. These beauties have you create your own salted caramel, which is much easier than it seems and WAY more delicious than anything bought in the store. There’s even leftover caramel so that you can top a sundae at a later date.
Let’s get started with the caramel. In a small saucepan, combine the cream and salt and simmer on low until the salt melts. In a separate saucepan, add in the sugar and corn syrup. This isn’t going to mix very well, but on high heat continue to stir the mixture until it melts, then it will start to bubble and turn to a caramel color. When it looks like it’s a caramel color, remove from the heat to avoid it burning. Let the mixture cool for a minute and then add in the milk mixture. It will probably bubble a bit, but stir the two mixtures together until well combined. Stir in the vanilla and then whisk in the sour cream and allow the caramel to come to room temperature. Try to avoid dipping your finger into the bowl if you can. (This disclaimer is only to help you keep from eating all of your caramel!)
Onto the brownies. Preheat the oven to 325 degrees F. Melt the butter and sugar in a small saucepan over medium heat until well combined. Set this aside and allow it to cool for 5 minutes. In a large bowl, mix together by hand the sugar, eggs and vanilla. Add in the flour, salt, chocolate syrup and chocolate mixture and mix until well combined but do not overmix!
In a greased 8×8 pan, pour in a little over half of the brownie mixture. Bake for 18 minutes and then remove from the oven. Pour a layer of caramel over the brownies and then top with the remaining brownie mix. Bake for an additional 18-22 minutes and then remove from the oven. Brownies will appear a little ‘shaky’ due to the caramel but try not to over bake them. Once the brownies have cooled, slice and serve with a glass of cold milk.