Salted Caramel Brownies

Sea Salt.... Caramel... Chocolate.... What more do I need to say!!! This brownies are to die for... Sweet, chocolaty, salty goodness with each bite of this decadent brownies.. such a complex yet so awesomely delicious taste...  This brownies is so sinfully that it should seriously come with a warning label.

I made a whole lot of Salted Caramel and stored them in my fridge when I made this brownies, the caramel sauce can be kept in your fridge for about 2 weeks and you can use the sauce for practically anything, top it on your ice cream, on to your cake, stir a spoonful into your hot chocolate or coffee for a caramel flavoured coffee.

To make Caramel, it is best to have a thermometer to help you on your caramel making as you do not want to under cook it or over cook it. It should be at 350 degrees F or 176 degrees C. If you really do not have any thermometer, the caramel should be a deep amber colour and should have just begin to smoke.

Recipes 

Salted Caramel Sauce (Yield 1 Cup )

225g            Granulated Sugar
85g               Butter
100ml           Heavy cream
1/2 Tbsp       Flaky Sea salt

• Add sugar into a heavy bottom saucepan
• Whisking it as it begins to melt, it will start to form lumps but it is ok. Just keep whisking and it will eventually melt completely 
• Stop whisking once all sugar melted and swirl the pan occasionally while the sugar cooks
• Continue to cook until deep amber of 176 degrees C

• Once it reach 176 degree C, add in all butter at once. The caramel will bubble so be careful. 
• Remove from heat and pour cream into the caramel.
• Whisk till cream is incorporated and you have a smooth sauce
• Add in sea salt.
• Let caramel cool for about 15 minutes before transferring to your selected contained. 

Salted Caramel Chocolate Brownies

1 Tbsp          Coco Powder
113g             Butter
84g               Unsweetened Chocolate
56g               Bittersweet Chocolate
83g               Plain flour
1 Tbsp          Grounded coffee beans (Optional)
1/4 tsp          Salt
2                   Eggs
125g             Castor sugar
100g             Brown sugar
1 tsp             Vanilla extract
1/3 cup          Chocolate chip or chopped chocolate

• Preheat oven to 180 degrees C
• Grease a 8 x 8 inch baking pan with non stick spray
• Melt the chocolate and butter in a heat proof bowl using the microwave. 30 second burst each time
• Leave the chocolate to cool after it fully melted
• Sift Coco powder, flour, salt and grounded coffee beans together, set aside
• Whisk egg and sugar in a stand mixer till pale and thick, add in the vanilla.
• Fold in the chocolate mixture and dry ingredients
• Pour half the mixture into the pan
• Drizzle Salted caramel and add in some sea salt flake on top of the mixture. Add in as much as you like.
• Pour in the remaining mixture and drizzle more caramel on top. 
• Bake for 20 to 25 minutes or the toothpick come out of the center with some moist crumbs.
• Cut into square and serve!!