Recipe Inspiration
caramel brownies
– 14 ounces sweetened condensed milk – 2 tbsp maple syrup pure – 1/4 cup unsalted butter – 1 tsp sea salt fine
– 7 ounces dark chocolate bar – 1/2 cup unsalted butter melted – 3/4 cup dark brown sugar packed – 3/4 cup granulated sugar – 3 large eggs room temperature – 1 tsp vanilla extract – 3/4 cup all-purpose flour – 1/4 cup unsweetened cocoa powder – 1/4 tsp sea salt fine
– Place all caramel ingredients in a medium-sized saucepan then warm on the stovetop over medium-heat, stirring occasionally, until butter melts and all ingredients are combined. – When mixture begins to steam, stir continuously for 7 minutes. Be sure to scrape the bottom of the saucepan as you stir to avoid burnt bits of caramel. – Remove saucepan from heat. Cover pan with a lid and set aside to cool.
– Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with parchment paper and set aside. – Chop chocolate bar then melt with butter in a heat-safe bowl in 30 second increments, stir until smooth. – Vigorously whisk in both sugars. – Whisk in eggs and vanilla. – Sift dry ingredients in a bowl. – Add dry ingredients to wet, stir until just combined. – Reserve 1/2 cup of batter for later use. Spoon remaining batter into the baking pan then level top with a spatula.
Pour caramel on top of brownie base in an even layer. – Dollop remaining 1/2 cup of brownie batter atop caramel. – Using a knife, gently swirl brownie and caramel together. – Bake for 30 to 35 minutes or until caramel reaches desired gooeyness. – Remove pan from the oven and place on a wire rack. --Cool completely before slicing.