Ingredients:
- About 1 Cup Caramel Sauce*
- 1/2 Cup Butter
- 3 Ounces Dark or Semisweet Chocolate
- 2/3 Cups Sugar
- 2 Eggs
- 2 Teaspoons Vanilla
- 2/3 Cups Flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- Pinches of Coarse, Kosher, or Flaked Sea Salt
Other Things:
- Cooking Spray
- 9X9X2 Baking Tin
Instructions:
- Preheat oven to 350°F.
- In a medium sauce pan melt the chocolate and butter together until just smooth over a low-medium heat. Remove from heat for 10 minutes.
- Spray the cooking tin with cooking spray, set aside.
- Add in the sugar and vanilla to the chocolate and whisk smooth.
- Whisk in the eggs, one at a time and whisk well until smooth and glossy.
- In a small bowl sift together the flour, salt and baking soda.
- Slowly sift the flour mixture into the chocolate and stir in with a wooden spoon. Once everything is smooth and blended. Pour the batter into the prepared tin.
- Bake for 25-30 minutes, until a cake tester comes out clean. Do not over bake or the brownies will be dry.
- While brownies are still warm and in the tin pour the caramel sauce over top in an even layer.
- Sprinkle a small amount of the kosher, coarse, or flaked salt over the caramel. Allow everything to cool.
- Slice into small squares and serve.
Enjoy!
* One Ingredient Caramel, Butterscotch Sauce or your personal favorite will work
Notes:
Been on a baking marathon tonight! I love the holidays!
Other Places:
Something else wonderful for the holidays:
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