Turn the heat off and let it sit for 2-3 minutes, then stir until it's totally smooth.
Add the butter to the bowl and allow it to melt.When the water starts to boil, lower the heat to a simmer and place a medium heatproof bowl over top. Fill a medium saucepan with about 1-2 inches of water (I use the same dirty pan I made the caramel in - the boiling water will actually help clean it) and set it on the stove over high heat.Preheat the oven to 350 degrees, then line an 8×8-inch square baking pan (or 9x13 inch pan if doubling) with parchment, then rub with softened butter or spray it with cooking spray.Immediately remove the caramel from the stove and pour onto the parchment lined pan, then transfer to the freezer until solidified, about 30 minutes.Turn the heat back up to medium and cook for about 2-3 minutes more or until it reaches 240 degrees on a candy thermometer, or use the water test (see notes) to determine the right texture.Stir continuously until the butter and heavy cream are fully incorporated. Lower the heat and stir in the butter first, then the heavy cream.Once the sugar has totally melted, it should be copper in color, and if not, continue cooking until it is.Give a good stir to break up any large pieces. After about 5 minutes, the sugar should be mostly melted.Try not to stir the sugar as it melts to avoid forming large chunks of crystalized sugar. Melt the sugar by placing it in a medium, dry sauce pan over medium heat.Line a small pan or plate with a sheet of parchment paper and butter or spray with cooking spray, then set aside.Step by step instructions Make the Caramel Sea Salt - Maldon is the best salt for the job, but fleur de sel, sel gris or any other flaky sea salt will work great.I typically use Ghiradelli unsweetened chocolate bars because that’s what my grocery store stocks. Unsweetened Chocolate - Use the best quality unsweetened chocolate you can find.Adapted from the wonderful Deb Perelman.
A little bit of sea salt on top balances the sweetness and makes these crazy addictive.Gooey homemade caramel adds toasty sweetness and a nice chew.Made with unsweetened chocolate and no cocoa for an ultra rich, fudgy brownie.Out of all the gooey, decadent chocolate recipes on this website, these Salted Caramel Brownies are the most requested by my family and friends! Why this recipe works These Fudgy Salted Caramel Chocolate Brownies are rich, chewy and intensely chocolatey with big chunks of luscious, silky salted caramel studded throughout.
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