Connie's Caramel-Stuffed Sea Salt Brownies
These devilishly good Caramel-Stuffed Sea Salt Brownies layer caramel and brownies with a sheet of salted milked chocolate on top. They look and taste impressive, yet they're easy to make and perfect for serving at any party or celebration!
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Ingredients
For the caramel layer:
- 1/3 cup heavy whipping cream plus 1 teaspoon
- 2 TBSP unsalted butter
- 2 TBSP bleached all purpose flour plus 1 teaspoon
- 12 ounces Kraft America’s Classic Caramels (about 43 caramels)
- 1 teaspoon pure vanilla extract
For the brownie batter:
- Vegetable shortening for the pan
- 2 sticks unsalted butter
- 3 ounces unsweetened baking chocolate
- 1 cup 60% cocoa bittersweet chocolate chips
- 4 large eggs at room temperature
- 1 cup granulated sugar
- 1 packed cup light brown sugar
- ¾ teaspoon salt
- 1½ teaspoons pure vanilla extract
- 1 cup bleached all purpose flour
- ½ teaspoon baking powder
For the glaze:
- 3½ teaspoons canola oil
- ¾ cup milk chocolate chips plus 1 tablespoon
For the garnish:
- 1-2 teaspoons Maldon flaked Sea Salt
Instructions
For the caramel layer:
- Place the cream and the butter in a 2 quart sauce pan, begin the melt the mixture.
- Add the unwrapped caramels to the saucepan.
- Cook the mixture over medium-low heat, stir occasionally with a rubber spatula, until the caramels are completely melted and smooth.
- FINISH the caramel layer when the brownie base is in the oven.
For the Brownies:
- Make sure the oven rack is in the middle of the oven and preheat oven to 350.
- Prepare a 9 x 13″ baking pan with heavy duty aluminum foil and then lightly grease the foil lined pan.
- Cut the butter into 1″ pieces and place in a heavy saucepan.
- Be sure to melt the butter on the lowest setting.
- While the butter is melting, chop the unsweetened chocolate and add it to the melted butter along with the 60% chocolate chips.
- Whisk until melted and smooth, then turn off the heat and leave the saucepan on the burner while you continue with the rest of the recipe.
- In a large bowl lightly whisk the eggs.
- Place the sugars and salt in a small bowl and then add to the eggs until just incorporated.
- Briefly whisk the chocolate and then gradually whisk it into the egg mixture until just combined.
- Briefly whisk in the vanilla.
- Place the flour and the baking powder in the small mixing bowl, whisk to combine.
- Sift through a strainer directly over the chocolate batter.
- Stir in with a spatula until just combined.
- Pour half of the brownie batter into the prepared pan.
- Spread evenly with a small offset spatula.
- Bake for 15 minutes or until a toothpick comes out clean.
- While the base is baking make the rest of the caramel.
- Once the caramels are completely melted and smooth, sift the flour over the top and stir well.
- Remove from heat and add the vanilla. Stir well.
- Pour the cooked caramel over the HOT brownie base immediately after it comes out of the oven, spread with a spatula.
- Dollop the remaining brownie batter over the top and carefully spread over the caramel mixture.
- Return to the oven and bake an additional 20 minutes.
- Let cool for 15 minutes then glaze.
For the glaze:
- Bring a medium saucepan of water almost to a boil.
- Combine the chocolate and canola oil in a bowl that will fit over the saucepan to form a double boiler.
- Once water comes to a boil remove from the heat and place the bowl over the top.
- Stir with a spatula until the mixture is smooth.
- Once smooth pour over the brownies, smooth in an even layer.
- Sprinkle with sea salt.
- Let sit for 30 minutes at room temperature.
- Refrigerate for at least 8 hours.
- Remove brownies from pan, cut and enjoy.