About 1 Cup Caramel Sauce*
1/2 Cup Butter
3 Ounces Dark or Semisweet Chocolate
2/3 Cups Sugar
2 Teaspoons Vanilla
2/3 Cups Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
Pinches of Coarse, Kosher, or Flaked Sea Salt
9X9X2 Baking Tin
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.
Been on a baking marathon tonight! I love the holidays!
Something else wonderful for the holidays: