March 22, 2011

Salted Caramel Brownie

This salted caramel brownie is the best thing that I have every tasted.

Soft chewy brownie, topped with sticky sweet caramel, topped with more soft chewy brownie, and finished with crunchy salt. True perfection.

If you haven't already, you need make this. Quick hurry, it will be so good.

I made this brownie for a beer pairing party - my kind of party.

It was hosted by my good friend Patrick. He is a master home brewer. He has a new apartment. I am jealous. It is amazing.

Patrick is living in my dream apartment. Wood floors, exposed brick wall, high ceilings. Did I also mention that he also has my dream table from Crate and Barrel.

Patrick (whom I am not mad at for stealing my dream apartment) has won many awards for his tasty beer.

First place for his imperial IPA at the 2010 Cascade Brewer's Cup

Third place for his barley wine at the 2011 Cascade Brewer's Cup.

He is awesome.

Salted Caramel Brownie Recipe
{adapted from She's Becoming Doughmesstic}

Caramel Ingredients

1/2 cup heavy cream
1 tsp kosher salt1 cup sugar
2 tbsp light corn syrup
1/4 cup sour cream

Brownie Ingredients

4 oz unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar2 tsp vanilla
3 eggs
1 cup all purpose flour
1/4 cup chocolate syrup

1. First you must make the caramel. In a small saucepan, heat 1/2 cup of cream and 1 tsp kosher salt on low heat until the salt has dissolved. Set to the side.

2. In medium saucepan, heat 1 cup of sugar and 2 tbsp of light corn syrup on medium heat. The sugar will start to melt after a couple of minutes. At this time, you want to continue stirring to prevent the sugar from burning. Once the sugar syrup has turned into a medium brown color, remove the saucepan from the heat. Let sit for one minute.

3. Next, add the cream. At this point, my caramel had turned into a hard sticky lump - like taffy. I'm pretty sure this wasn't supposed to happen. It was ok, because I just reheated the mixture on low heat until it resembled caramel. The whole reheating process took about 10 minutes. Once the mixture has melted into caramel, remove from heat and whisk in the sour cream. Let the caramel cool to room temp before layering the brownie.

4. Preheat the oven to 325 F.

5. In a small sauce pan, melt the butter and chocolate. In a separate bowl, whisk the sugar, vanilla, and eggs. Combine the chocolate, egg mixture, flour, and chocolate syrup.

6. Pour half the batter into a greased 9 x 9  baking pan and bake for 18 minutes. Remove from the oven and top with the caramel sauce and then the remaining batter. The recipe states that you should use half the caramel, but I used it all - muhahaha.

7. Finish baking the brownie for 18 - 22 minutes. Once the brownie is done, remove from the oven and sprinkle with kosher or rock salt. If served warm, the brownie will be very gooey. If you chill in the fridge overnight, they will be easier to handle.

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