Umm....YUM. No seriously....yum. AND these are even better after chilled. I LOVE when brownies are good warm and chilled. Since I heart a great brownie...you know if I am willing to share this one it means it must be pretty gosh darn good. I am so glad I found this over at Nie Nie on her recipe blog.
I might have plans to make some today...and BOY do I need them. Littlest man is sick AGAIN and he was up from 1 am...oh until now. Still really hasn't slept. Fingers crossed he crashes all afternoon...and instead of taking a nap I will probably make these and then devour them in hopes to forget my misery last night!
Sea Salt Caramel Brownies
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel.
4 ounces unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
1 cup all purpose flour
1/4 cup Chocolate Syrup
half of the above caramel recipe (I used all the caramel)
Preheat oven to 325F.
Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.
In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined
Add flour, salt, chocolate syrup and chocolate mixture and blend well.
In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes. Remove from oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit. Return to oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.