Salted Caramel Brownies

Taking my favorite brownie from good to great by stacking it with some salted caramel.

Yep, I’m totally stuck in a salted caramel rut, although I warned you there would be a mini-onslaught of them. And since posting took bottom priority last week due to work unexpectedly coming down hard and fast like an avalanche, I’ll be posting the remaining salted caramel recipes this week.


I’m keeping this short since I have a week’s worth of baking to catch up on, and honestly, I’m a little tired and rundown.


Ingredients:

Brownie:

• 8 tablespoons unsalted butter
• 4oz. unsweetened chocolate
• 1 ¼ cups sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs
• ½ cup all-purpose flour

Salted Caramel Layer:

• 1 large egg
• 8 ounces cream cheese, softened
• 1/2 cup salted caramel, homemade (recipe follows)
• 2 tablespoons flour

Homemade Salted Caramel Sauce:

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Instructions:

Brownie:

Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute. Set aside.


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