Caramel Brownies
Note: Do NOT heat the caramel to 248 degrees (like the instructions say) or you will end up with rock-hard caramel. Heat it to 234-236, which is the soft ball stage.
Caramel Brownies
Yield: about 2 dozen brownies
Ingredients
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped I used semi-sweet chocolate chips
1½ cups sugar I use 1/4 C.
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips I leave these out
For the caramel filling:
14 oz. caramel candies, unwrapped*
1/3 cup heavy cream
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped I used semi-sweet chocolate chips
1½ cups sugar I use 1/4 C.
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips I leave these out
For the caramel filling:
14 oz. caramel candies, unwrapped*
1/3 cup heavy cream
Directions
- Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.) Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
- Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. (To speed cooling, chill in the freezer for at least 30 minutes.)
- Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
- *Do you
have to use homemade caramels? No. Will your brownies taste way better
if you do? Yes. Plus, then you’ll have left over amazing homemade
caramels, so… pretty much a win-win situation.
- Vanilla Bean Caramels with Fleur de SelYield: 64 caramels
Ingredients
- 1 cup heavy cream
- 5 tbsp. unsalted butter
- ½ tsp. vanilla extract I used 1 tsp.
- 1 vanilla bean pod, split lengthwise and scraped I didn't use this
- 1¼ tsp. fleur de sel, plus more for sprinkling I didn't use this
- 1½ cups sugar
- ¼ cup light corn syrup
- ¼ cup water
Directions
- Line the bottom and sides of an 8-inch square baking dish with parchment paper. Lightly butter the parchment.
In a small saucepan or a heatproof measuring cup, combine the cream, butter, vanilla extract, vanilla bean seeds, and fleur de sel. Heat over medium-high heat and bring to a boil. (Alternatively, microwave until the butter is melted and the cream has come to a boil.) Remove from the heat and set aside.
In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.
Once the sugar has reached the desired amber color, carefully stir the warm cream mixture into the caramel in a steady drizzle down the inside of the pan – the mixture will bubble up, so pour slowly and stir constantly.
Continue simmering the mixture until it registers exactly 248˚ F on a candy thermometer*.
Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel. Continue to let sit until completely set and cooled. Cut into 1-inch pieces (a buttered pizza cutter works well). Wrap the individual caramels in small pieces of wax or parchment paper, about 4-inch squares.
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