Ok, these brownies.
These are majorly major.
This is the second recipe that I am posting this week that I made from Baked Explorations.
I know, I have a way of overdoing stuff sometimes.
But I know you’ll agree with me that these are worth a little double dipping.
First, let’s get this out of the way…these are Sunday Brownies. They are a process brownie. They need some love and care and time.
It’s not a difficult recipe, know that…it’ll just take you a bit more time than cutting open a box, adding egg, oil and water and slapping it a pan. Not that there’s anything wrong with that. Easy now.
Anyhow. There are a few steps involved, so I encourage you to turn on an episode of the Real Housewives and enjoy every minute of the process.
Because they are worth it.
So worth it.
Sweet and Salty Brownies
They are dense. They are supremely fudgy.
And they have caramel baked in the middle. Salted caramel.
Here’s the difference with these brownies, though..you won’t get a chewy caramel layer. It LITERALLY bakes right into the batter…leaving a deliciously gooey, brownie, with some salty bits, and caramelly bits, but will leave people who aren’t in the know asking, what IS that?
Let’s get this started…
First you have to make the caramel.
It’s a mixture of sugar, corn syrup and water to start…
Boil that for about 8 minutes. It will become a dark amber color…or if you’re a candy thermometer girl, boil it until it reaches 350°.
Next you’ll take that off the heat and add some heavy cream and sour cream.
Sour cream you ask? It’s weird, right? But trust me. It works.
Set that aside to cool for a bit.
Now make your brownie batter.
Start by melting some dark chocolate and butter together over a double boiler…
Next mix up your batter. You’ll need to be careful not to over mix the batter…over mixing makes the brownies cakey, and that’s not what we want here…
To assemble the brownies pour half the batter in a prepared pan, then drizzle the caramel on top of that…
Top with the remaining batter and then bake it up…
As soon as you pull them out of the oven sprinkle on some flaked sea salt…
They look kind of perfect, don’t you think?
- 1 cup sugar
- 2 Tbsp light corn syrup
- ¼ cup water
- ½ cup heavy cream
- 1 tsp flaked sea salt
- ¼ cup sour cream
- 1¼ cups flour
- 1 tsp kosher salt
- 2 Tbsp cocoa powder (I used Hershey's Special Dark)
- 12 oz dark chocolate, I used Ghiradelli 60%, coarsely shopped
- 1 cup butter
- 1½ cups sugar
- ½ cup dark brown sugar
- 5 eggs
- 2 tsp vanilla
- *2 tsp flaked sea salt for garnish, optional
- In a medium saucepan combine sugar, corn syrup and ¼ cup water, stirring together. Cook on medium high heat until candy thermometer reads 350° OR until mixture turns a dark amber color, about 8 minutes.
- Remove from heat and stir in heavy cream (it will bubble up) and the sea salt. Whisk in the sour cream and set aside to cool.
- Preheat oven to 350°
- Spray a 9x13 pan with cooking spray, set aside.
- In a medium bowl whisk together flour, salt and cocoa powder. Set this aside too.
- Over a double boiler melt together the dark chocolate and butter, stirring occasionally until melted.
- Remove from heat. Whisk in both the sugars until combined.
- Next whisk in eggs and vanilla until JUST combined. You don't want to over mix these.
- Pour the flour mixture into the chocolate mixture and fold in with a spatula. Mix until just incorporated.
- Pour half the batter into the prepared pan.
- Drizzle ¾ cup of the caramel on top of the brownie batter. Gently spread the caramel over the brownie batter with an offset spatula, careful not to let the caramel touch the edge of the pan, it will burn if it does. Pour the remaining batter over the caramel and spread evenly making sure it covers the caramel layer.
- Bake for 30 minutes until the centers are set and toothpick comes out mostly clean.
- Sprinkle brownies immediately with 2 tsp of flaked sea salt, if desired.
- Allow brownies to cool completely before cutting.