Salted Caramel Brownies

I know home-brewed caramel appears like a frightening task, however it’s a reasonably easy method. My high tips ar to use a heavy-bottomed pot to stop the caramel from obtaining burnt, and to wait and see. You can’t rush the caramel creating method, sorry! to form the salt-cured caramel sauce, you initially have to be compelled to heat the sugar over medium-high heat for a number of minutes. The sugar can clump up, then flip a stunning brown color.

INGREDIENTS
For the brownies:

• 3/4 cup cocoa powder
• 1 1/2 cups sugar
• 2 eggs
• 12 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon brewed coffee (optional)
• 1/2 cup bittersweet chocolate disks (optional)

For the salted caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temp, cut into tablespoons
• 1/2 cup heavy cream, room temp
• 1 to 1 1/2 teaspoons sea salt (I used a finely-crushed pink Himalayan sea salt and it was fantastic!)

DIRECTIONS
Make the caramel

1. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking.
2. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right.
3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
4. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

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Source : bromabakery.com

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