Mom's Famous Caramel Brownies Oh Sweet Basil from ohsweetbasil.com
Description
This recipe is for those who love the combination of chocolate and caramel. These brownies are rich, fudgy, and topped with a creamy layer of caramel. They are perfect for satisfying your craving for something sweet and indulgent.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 30 minutes.
Ingredients
For the brownie layer:
1 cup unsalted butter, melted
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
For the caramel layer:
1 cup granulated sugar
1/4 cup water
1/2 cup unsalted butter
1/2 cup heavy cream
Equipment
9x13 inch baking pan
Medium saucepan
Whisk
Method
1. Preheat the oven to 350°F. 2. Grease a 9x13 inch baking pan and set aside. 3. In a medium bowl, whisk together the melted butter, sugar, and vanilla extract. 4. Add the eggs, one at a time, whisking after each addition. 5. In a separate bowl, whisk together the flour, cocoa powder, and salt. 6. Gradually add the dry ingredients to the wet ingredients and whisk until the batter is smooth. 7. Pour the batter into the prepared pan and smooth the surface with a spatula. 8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 9. While the brownies are baking, prepare the caramel layer. 10. In a medium saucepan, combine the sugar and water over medium heat. 11. Cook, stirring occasionally, until the sugar dissolves and the mixture comes to a boil. 12. Stop stirring and let the mixture boil until it turns amber in color, about 5-7 minutes. 13. Remove the pan from the heat and add the butter, whisking until it is melted and combined. 14. Slowly pour in the heavy cream, whisking constantly. 15. Return the pan to the heat and cook for 1-2 minutes, or until the caramel is thick and bubbly. 16. Pour the caramel over the baked brownies and smooth the surface with a spatula. 17. Let the brownies cool to room temperature, then refrigerate for at least 1 hour before slicing and serving.
Notes
- Be careful when making the caramel layer, as it can be extremely hot and dangerous. - Make sure you let the brownies cool completely before adding the caramel layer, or the caramel will melt into the brownies and not form a separate layer.
Nutrition Info
Serving size: 1 brownie Calories: 420 Total fat: 23g Saturated fat: 14g Cholesterol: 110mg Sodium: 130mg Total carbohydrate: 52g Dietary fiber: 2g Total sugars: 41g Protein: 4g
Recipes FAQ
Q: Can I use salted butter instead of unsalted butter? A: It is recommended to use unsalted butter in this recipe to control the amount of salt in the brownies. Q: Can I use a different size baking pan? A: It is not recommended to use a different size baking pan, as it will affect the baking time and the thickness of the brownies. Q: Can I use milk instead of heavy cream for the caramel layer? A: Heavy cream is recommended for its higher fat content, which helps to create a smooth and creamy caramel.
Recipe Tips
- Make sure to line the baking pan with parchment paper for easy removal and clean-up. - Use a sharp knife to slice the brownies, wiping it clean between cuts to prevent the caramel from sticking. - Serve the brownies with a scoop of vanilla ice cream for an extra indulgent treat.
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