Sweet and Salty Brownies

I know everyone is resolving to eat better and lose weight this week. Well almost everyone. So put these brownies in the file and pull them out when you’re ready for an amazing sweet treat!

I’m resolving to eat clean (at least this week!) because of my big race on Saturday! I’m a bit scared, even though I know it’s going to be an awesome time marked with a great personal accomplishment and spending time with some great friends! But I’ll be pulling these brownies out once the race is over!

Why these brownies? Because they are simply the. best. brownie. ever.

We were first introduced to these back in October, when we had brunch with the Baked boys. I knew how good they were then, but for some reason I didn’t pull out the cookbook and make them until December, when Noel needed a show stopping dessert for his work holiday party. And then they were such a hit, I made them again for Christmas. Now I know the error of my ways and I’ll be pulling these out whenever life demands a brownie!

Sweet and Salty Brownies
Adapted from Baked Explorations

Yes, these brownies are a lot of work (in typical Baked fashion!). But I’m sure you’ll find that it’s worth the time commitment. And as a bonus, you can either eat the extra caramel, or use it to make a second batch of brownies!

Ingredients:

Caramel:
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon coarse salt
1/4 cup sour cream

Brownie:
1 and 1/4 cups flour
1 teaspoon salt
2 tablespoons dark cocoa powder
11 oz. quality dark chocolate (60-72%), coarsely chopped
2 sticks unsalted butter, cut into 1-inch cubes
1 & 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla

Directions:

First make the caramel. In a medium saucepan fitted with a candy thermometer, combine the sugar and corn syrup with 1/4 cup water. Stir carefully, then cook over high heat, stirring occasionally, until the thermometer reads 350 degrees. Watch this closely, because the caramel can burn fast! This will take 6-8 minutes. Remove from the heat, and slowly add the cream (carefully, it will bubble up) and then the salt. Stir in the sour cream and sit aside to cool.

Make the brownies. Preheat the oven to 350. Butter a 13 by 9 pan. Line the bottom with a sheet of parchment and butter.

In a microwave safe bowl, melt the chocolate and the butter. Check the mixture every 30 seconds, to stir and check if the chocolate is melted. Once the chocolate is melted, stir in both sugars and whisk until combined. Add three eggs to the mixture and whisk until just combined. Add the remaining eggs and whisk until combined. Add the vanilla. Do not over beat.

Sprinkle the flour, cocoa powder and salt over the mixture and stir until just combined. Spread half of the brownie mixture in the bottom of the pan, top with 3/4 cup caramel sauce. Spread the caramel, being careful not to let it touch the edges of the pan. Spoon on remaining brownie mix, and spread over sauce. Bake the brownies for 30 minutes, or until toothpick inserted in middle comes out with a few moist crumbs. Remove the brownies from the oven and sprinkle with coarse sugar and salt (if desired). Cool before cutting and serving.

{ 14 comments } |  Print This Post |  Email This Post |