I'm a chocolate and a cheesecake girl. True story.
Lately, I've made a solid effort to be more adventurous in the dessert department.
Last week I went out for dinner and ordered a soufflé for dessert.
I'd like to add that there was also some sort of chocolate explosion thing on the menu. Totally me. In a nutshell.
I really wanted the chocolate explosion thing, but convinced myself I needed to try a souffle.
Should have went with the chocolate.
Ever since that night, I've had a chocolate baking explosion craving.
I made these brownies, and got my fix.
I had originally blogged about these super crazy brownies a couple of months ago.
I though I would bake them again and write a super improved post because:
a) people really loved these brownies.....
b) pictures are helpful......
c) and, well........ I really like you.
First, you need to make some caramel. Might I add that caramel is just as good as chocolate. They are totally playing the same game.
To make caramel you need 1) heavy whipping cream 2) corn syrup 3) sugar 4) yogurt or sour cream.
Heat up that sugar and corn syrup. First it will look like a clumpy mess {picture below}.
Let it melt. Melting sugar is super fun.
Watch it change into a clear liquid. Magic.
Boil that sugary liquid. Watch it turn brown. This is called caramelization. Basically, the sugars are toasting.
Remove it from the heat when it looks like the picture below.
Add the cream, and watch the sugar clump.
Put is back on the stove, and melt that sugar into the cream. YUM.
Add the yogurt. Heat it for a couple more minutes. Voila, caramel.
I love how the yogurt gives the caramel a rich mouth feel. Totally.
Wow, look at that chocolate. 99% chocolate. No joke.
Heat it up, add some butter.
Were makin' brownies. For reals.
Melty chocolate butter drink.
Next, whisk up some sugar, vanilla, and eggs.
Whisk it like you mean it.
Add the chocolate and some flour, and stir it up.
What a heavenly chocolaty mess.
Whoops, chocolate batter on my finger.
Whoops, in my mouth.
No I shouldn't have done that? Raw eggs?
Bake 2/3 of that brownie mixture.
Grab that sweet sweet caramel.
Spoon half onto the baked brownies and save the rest for dinner.
Top it off with the rest of that brownie mixture and bake it up.
Finally, top with salt.
Sea salt or kosher. Whichever you prefer.
Essentially, what you are now left with is a salted caramel chocolate in brownie form.
Also, 6 times bigger than a salted caramel chocolate.
Invite over some friends. They will love you. They will also save you from eating the whole tray.
It's a must.
SALTED CARAMEL BROWNIE RECIPE
(makes 12 brownies)
{adapted from
}
Caramel Ingredients
1 cup white granulated sugar
2 tbsp light corn syrup
1/2 cup heavy whipping cream
1/4 cup full fat plain yogurt or sour cream
Brownie Ingredients
4 oz unsweetened chocolate {I used 99% pure chocolate}
1/2 cup butter, unsalted
1 1/2 cups white granulated sugar
2 tsp vanilla
3 eggs
1 cup all purpose flour
sea salt or kosher salt for topping
Directions
1. In a medium saucepan, heat 1 cup of sugar and 2 tbsp of light corn syrup on medium heat for 5 minutes. At this point the sugar should start to melt. Begin to stir the sugar continuously to prevent it from burning. Continue to cook the sugar for 5 more minutes, or until it starts to boil.
2. Once the sugar has started boiling, it should be light brown in color. Continue stirring until it has reached 350 F, or medium brown in color. Do not let the sugar burn, you will definitely be able to smell if it has burnt. Remove the saucepan from the heat and let sit for one minute.
3. Slowly whisk the cream into the melted sugar. Put the saucepan back on the burner and bring the caramel to a boil. Remove the saucepan from the heat and whisk in the yogurt. Place the caramel back on the stove and heat for 2 -3 minutes.
4. Remove the caramel from the heat and transfer to a glass mason jar or bowl and let cool to room temperature for 20 minutes in the fridge, or 1 - 2 hours on the counter. Don't worry if your caramel is runny, it will thicken once cooled. Once the caramel has cooled, preheat the oven to 325 F.
5. In a small sauce pan, melt the butter and chocolate and then set to the side. In a large bowl whisk the sugar, vanilla, and eggs. Add in the warm chocolate to the egg mixture and stir. Next, add the flour and mix until all the ingredients are combined.
6. Line a 9 x 9 inch baking pan with parchment paper and then spray with cooking oil. Pour 2/3 of the batter into the baking pan, and bake for 20 minutes. Remove from the oven and let cool for 10 minutes.
7. Spread half of the caramel sauce over the brownie layer and save the rest for a rainy day. Gently top the caramel with the the remaining brownie batter.
8. Bake the brownies for 15 minutes, remove from the oven, sprinkle sea or kosher salt on the top, and continue baking for 5 more minutes. The brownies should be soft in texture. Do not over bake.
9. Remove from the oven and let cool overnight. Pull the parchment paper out of the pan, and cut the brownies into squares.
