Sweet And Salty Brownies With A Layer Of Salted Caramel Recipes

Steps:

• 1. NOTE: Fleur de Sel is a rare and expensive form of sea salt that is harvested in parts of France. The name fleur de sel is from the French for "flower of salt."
• 2. Caramelize the sweetened condensed milk by immersing a closed can of sweetened condensed milk on its side in a pot of water and bring to a boil. Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don't allow water to dry out; it can explode. Remove from heat and cool thoroughly before opening. DO NOT open the can while it's still hot. The condensed milk should be thick and nice caramel color. You can do this a day ahead.
• 3. Combine caramelized milk, sugar, corn syrup and water in a medium saucepan.
• 4. Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick.
• 5. Remove from heat and slowly stir in heavy cream.
• 6. Then add Fleur de Sel.
• 7. Whisk in sour cream.
• 8. Set aside to cool.
• 9. Preheat oven to 350 degrees. Prepare 9 x 13-inch baking pan with Bakers Choice spray or butter. Line bottom of the pan with parchment paper. Lightly spray parchment paper with Bakers Choice or lightly butter; set aside.
• 10. In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
• 11. Place chocolate and butter in a bowl of double boiler.
• 12. Set over simmering water, stirring occasionally until completely melted and combined.
• 13. Turn heat off and leave the bowl over hot water; add both sugar and brown sugar. Whisk until completely combined. Remove bowl from hot water. It should be room temperature. If not, allow to cool a few minutes.
• 14. When chocolate is at room temperature; add three eggs and whisk just until combined.
• 15. Add the remaining two eggs and whisk just until combined.
• 16. Add vanilla and stir until combined being careful not to overbeat the batter at this point or you will have a dry brownie.
• 17. Gently fold dry ingredients into chocolate mixture.
• 18. Again, do not over mix. NOTE: All this mixing is done by hand.
• 19. Spread 1/2 of the brownie mixture in the bottom of the prepared pan.
• 20. In a zig-zag fashion, drizzle/pour caramel over brownie mixture (this mixture is thick), taking care to not allow the caramel to touch sides of the pan as it will burn. Spread evenly over brownie mixture, again ensuring caramel does not touch pan. Drop heaping spoonfuls of remaining brownie mixture over caramel mixture.
• 21. Spread evenly over caramel mixture to edges of pan.
• 22. Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done.
• 23. Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
• 24. Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.
• 25. Check these places to order the Fleur de Sel: spicesage.com, iherb.com, www.williams-sonoma.com, www.amazon.com, www.igourmet.com

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
• Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
• Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
• Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
• Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
• Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
• Slice and serve.
• Enjoy!

Steps:

• Make the Caramel: In a medium sauce pan, combine the sugar and corn syrup with 1/4 cup water, stirring together carefully so you don't splash the sides of the pan. Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.
• Remove from the heat and slowly add the cream (it will bubble up). Then add the fleur de sel. Whisk in the sour cream. Set aside to cool.
• Make the Brownie: Preheat oven to 350. Butter the sides and bottom of a 9 x 13" pan. Line the bottom with parchment paper. Butter the parchment.
• In a medium bowl, whisk the flour, salt and cocoa powder.
• Place the chopped chocolate and butter in a bowl over simmering water.
• Stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water. Whisk in both sugars until completely combined. Removed bowl from pan.
• Add 3 eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until incorporated. Do not overbeat the batter at this stage or your brownies will be cakey.
• Add the flour mixture. Using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.
• Assemble: Pour half of the mixture into the prepared pan and smooth the top with an offset spatula. Drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. Gently spread the caramel sauce evenly. In heaping spoonfuls, scoop the remaining batter over the caramel layer. Smooth the brownie batter gently over the caramel. Drizzle with remaining caramel.
• Bake the brownies for 30 minutes, rotating the pan halfway through. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.
• Remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.
• Cool completely before serving. These are even better the NEXT day, if they last that long --.
• Note: Fleur de sel is a very expensive, natural flaked sea salt. I used freshly ground sea salt and it seemed to work just fine. :).

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.