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Here we go sweet again 🙂
Today, we share with you an irresistible recipe that will surely leave your spirit high.
A super thick and fudgy brownie filled with chocolate chips topped which a sticky layer of salted caramel. If you’re into ooey, gooey, and fudgy– you do not want to miss out on this recipe.
For the brownies: 1 cup (200g) butter; 4 ounces (115g) semi-sweet chocolate; 2 cups (400gr) sugar; 4 eggs; 1 1/2 cups flour; 1/3 cup cocoa powder; 1/2 tsp salt; 1/2 cup semi-sweet chocolate chips
For the salted caramel: 1 cup (200g) granulated sugar; 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces; 1/2 cup (120ml) heavy cream; 1 tsp salt
How to make the brownies (by somethingswanky.com)
- Preheat to 350ºF (175ºC). Lightly grease a 9×9 baking dish.
- Melt together the butter and the semi sweet chocolate. Let cool slightly.
- Stir in the sugar and the eggs. Mix in the flour, cocoa powder, and salt. Fold in the chocolate chips.
- Spread the batter in the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted comes out mostly clean.
- Let cool completely before topping with caramel sauce.
How to make the salted caramel (by sallysbakingaddiction.com)
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
- Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
You can either have the salt mixed in the caramel or, if you prefer, sprinkle with coarse sea salt instead.
It really doesn’t get any better than this, does it?