Sea Salt Caramel Brownies
Author: 
Recipe type: Dessert
Serves: 24
 
Ingredients
  • For the caramel sauce: 1 cup granulated sugar
  • ¼ cup water
  • 2 tbsp. corn syrup
  • ½ cup heavy cream, warmed in microwave for 15 seconds
  • 1 tsp. fleur de sel or kosher salt
  • ¼ cup sour cream
  • For the brownies: 1¼ cups AP flour
  • 1 tsp. kosher salt
  • 2 tbsp. cocoa powder (preferably Dutch-process)
  • 11 oz. bittersweet chocolate, coarsely chopped
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups sugar
  • ½ cup brown sugar, packed
  • 5 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • For topping: 1 tsp. granulated sugar
  • 1 tsp. fleur de sel or kosher salt
Instructions
  1. To make caramel sauce- mix sugar, corn syrup and water in a sauce pan. Heat on stove top over medium high heat, stirring frequently until the mixture reaches 350 degrees on a candy thermometer. The mixture should be deep gold in color. Remove from heat and slowly whisk in heavy cream. Once the cream is all mixed in add in salt and sour cream and stir until smooth. Set caramel aside while making brownie batter.
  2. For brownies- Preheat oven to 350 degrees and line a 9X13 inch baking pan with aluminum foil and spray with cooking spray.
  3. In a small bowl whisk together flour, salt and cocoa powder and set aside.
  4. In a large microwavable bowl, add in chopped bittersweet chocolate and butter cup up into 1 inch chunks. Microwave in 30 second intervals, stirring with a spatula in-between until the chocolate and butter are melted together and smooth.
  5. Whisk sugar and eggs into the melted chocolate mixture until smooth.
  6. Next whisk in vanilla extract.
  7. Mix in dry ingredients until just combined.
  8. Spread half the brownie batter into the lined baking pan. Smooth with a spatula so that the batter is evenly spread in the pan.
  9. Pour the caramel sauce over the first layer of brownie batter in an even layer.
  10. Top the caramel sauce with the remaining half of brownie batter making sure to cover then caramel layer completely.
  11. Bake for 30-38 minutes, turning the pan half way.
  12. Remove from over and place on cooling rack.
  13. Combine 1 tsp. sugar with 1 tsp. fleur de sel and sprinkle on top of warm brownies to your liking.
  14. Allow brownies to cool completely before cutting.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/08/sea-salt-caramel-brownies/