wicked salted caramel browniesTotal Recipe Yield: 16 servings
Portion Size: 1 slice
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý³Û±ð²õ
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç

Ingredients

Sea Salt Caramel

  • 1/2 cup heavy cream
  • 1 teaspoon kosher or sea salt
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1/2 can caramelized condensed milk

Brownies

  • 3/4 cup (1+1/2 stick) butter, melted
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 of the sea salt caramel

Directions

Caramelized Condensed Milk

  • Remove label from can. Place unopened can in the bottom of a very deep pot and cover with water so that the water is 3 to 4-inches above the can (never let the water level drop below the top of the can; add more water if necessary). Bring the water to a boil and boil steadily for 3-4 hours.  Let cool.  Refrigerate leftovers.

Sea Salt Caramel

  • 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 the sugar reaches 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 vanilla to the sugar mixture.  Whisk in the sour cream.  Whisk in the caramelized condensed milk.  Let the caramel cool to room temperature, then follow the brownie instructions. You’ll only need half of this recipe for the brownies.  Save the other half for the next time you make the brownies or use it as a sauce with ice cream. 

Brownies

  • Heat oven to 350°F. Grease 8-inch square baking pan.
  • Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread ½ the batter evenly into prepared pan. Bake for 20 minutes.
  • Pour the caramel sauce over the baked brownie layer and spread to the edges.  Gently pour the remaining brownie batter over the caramel sauce and spread carefully to the edges. Bake 25 minutes or until centre is almost set. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.

Why did you choose to submit this recipe?
"It’s Kelly’s FAVORITE!!" - Justine Melman