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!!
