Caramel Brownies

y favorite brownie recipe yields goodies that are tall like cake-style brownies, but with the gooey center of fudge-style brownies. How could I possibly make them better? With caramel sauce baked in, of course.

When I started this blog, I knew I wanted to include all the dishes I attempt, regardless of how successful or unsuccessful they end up. While these brownies were far from a fail, they weren't oozing smooth caramely goodness. This can only mean more attempts the next time I'm in the mood for brownies.

Caramel Sauce
Recipe courtesy Ina Garten
* 1 1/2 cups sugar
* 1/3 cup water
* 1 1/4 cups heavy cream
* 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.




Brownies
1 C unsalted butter
8 oz semisweet baking chocolates
1 t kosher salt
3 C granulated sugar
5 eggs
1 T vanilla
1 1/2 C flour

In a medium microwaveable bowl, melt together butter and chocolate. Mix in the salt. Meanwhile, in a large mixing bowl beat together sugar and eggs with an electric mixer for 5 minutes. Add chocolate mixture into sugar mixture, combine well. Fold in vanilla, salt and flour, mixing only until incorporated. Transfer to a greased and floured 9x13 baking pan, bake for 37 minutes at 375 F.