Fat Witch Bakery's Legendary Chocolate Caramel Brownies

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour, unbleached
  • 9/16 cup Bittersweet chocolate
  • 30 Caramel squares
  • 1 pinch Kosher salt
  • 1 1/16 cup Sugar
  • 2 tsp Vanilla extract, pure

• Dairy

  • 14 tbsp Butter, unsalted

• Liquids

  • 2 tbsp Water

Found on dinnerthendessert.com

Description

Ingredients

• 14 tablespoons (1¾ sticks) unsalted butter (look, I said legendary, not light!)
• ½ cup plus 1 tablespoon bittersweet chocolate disks (I use Guittard)
• 3 large eggs
• 1 cup plus 1 tablespoon sugar
• 2 teaspoons pure vanilla extract
• ½ cup unbleached all-purpose flour
• pinch of Kosher salt
• 30 caramel squares, unwrapped and in a small bowl
• 2 tablespoons lukewarm water

Directions

• Preheat the oven to 350ºF.
• Spray a 9x9 baking pan with baking spray and line with parchment paper.
• These brownies are STICKY when they cool, youll need help getting them out!
• In a microwave safe bowl, melt the butter and chocolate, in 30 second increments.
• After two rounds the butter should be melted. Let the bowl sit for 2-3 minutes and the heat will melt the chocolate.
• Stir them together until fully combined and let cool.
• Put the caramels in a microwave safe bowl with the water.
• Microwave for 1 minute, let sit for 2-3 minutes.
• Stir until smooth and fully combined.
• In a stand mixer, beat the eggs, sugar, and vanilla until light and creamy, for 2-3 minutes.
• Add the cooled chocolate and mix until combined.
• Add in the flour and salt until fully combined.
• Pour half of the batter evenly in the prepared baking pan. Set the pan aside.
• Pour the caramel sauce onto the brownie layer, leaving a half inch border all the way around with no caramel, this will help prevent as much caramel leaking as possible (we will still have some though).
• Place the pan and the remaining brownie batter in the refrigerator for 20 minutes, to allow the caramel to harden.
• Remove the pan from the refrigerator and spread the rest of the batter evenly over the caramel in an even layer.
• Bake for 35 minutes.
• Do not over bake, the brownies will dry out.
• Cool for an hour before removing from the pan.
• The caramel may cause stickyness even with the parchment and the spray, so you may have to be careful cutting them.