Salted Caramel Double Chocolate Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 cup Bittersweet chocolate
  • 3/4 cup Cocoa powder
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Sea salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Drinks

  • 1 tsp Coffee

• Dairy

  • 18 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

Found on bromabakery.com

Description

Ingredients

• ¾ cup cocoa powder
• 1½ cups sugar
• 2 eggs
• 12 tablespoons unsalted butter
• ½ cup all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1 teaspoon brewed coffee (optional)
• ½ cup bittersweet chocolate disks (optional)
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temp, cut into tablespoons
• ½ cup heavy cream, room temp
• 1 to 1½ teaspoons sea salt (I used a finely-crushed pink Himalayan sea salt and it was fantastic!)

Directions

• In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Dont stir too often, just enough to keep everything evenly cooking.
• After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. Youre doing it right.
• Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
• Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.
• While the caramel is cooling, preheat oven to 350°F. Line an 8x8 baking dish with parchment paper and set aside.
• In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. If using, toss in bittersweet chocolate disks. Its that easy, can you believe it?!
• Pour a little over half the brownie batter into the baking dish, spreading evenly to the edges. Pour ¾ of a cup salted caramel over the brownie batter, again spreading evenly but not quite to the edges. Spoon the rest of the brownie batter over the top, sealing as much of the caramel in as you can! If a little pops out, thats OK.
• Bake for roughly 40 minutes or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool completely (about 1 hour). Cut into 9 squares and eat your little hearts out!