Salted Caramel Brownies (Pioneer Woman)
| Summary | |
|---|---|
| Prep time | 25 min |
| Cook time | 40 min |
| Source | The Pioneer Woman |
| Yield / serves | 20 servings |
| Rating | Very gooey/good |
Ingredients
Brownie Batter
- 6 oz unsweetened chocolate, chopped
- 3/4 c unsalted butter, cut into pieces
- 2 c sugar
- 3 whole eggs
- 1 c all-purpose flour
Caramel Glaze
- 1/2 c heavy cream
- 2 c sugar
- 1/2 c water
- 1/4 c Unsalted Butter, Cut Into Pieces
- 2 t Kosher Salt
- 2 packages (about 1 tablespoon + 1 teaspoon) powdered gelatin mixed with 1/4 cup water
Preparation
Brownies
Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.
In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.
In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.
Caramel Glaze
In a small saucepan over low heat, warm heavy cream. Do not boil.
In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.
Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.
Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.
