Shelly's Recipe

BON APPETIT CARAMEL BROWNIES

Category: Brownies/Blondies

Brownies:
16 tablespoons unsalted butter
8 ounces bittersweet chocolate, cut into 1/4-inch pieces
4 eggs
1 cup sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 cup flour

Caramel topping:
1/2 cup sugar
3 tablespoons unsalted butter, cubed
1/4 cup plus 1 tablespoon heavy cream, at room temperature
1 to 2 teaspoons Clear Jel (a starch-based thickener)

Ganache:
5 ounces (60 % cocoa) chocolate, chopped
1/4 teaspoon sea salt
3/4 cup plus 1 tablespoon heavy cream
5 tablespoons unsalted butter, at room temperature

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan with butter. Line with parchment paper; grease paper. Set pan aside.

Pour 1-inch of water into 4-quart saucepan. Bring to a boil; reduce heat to low. Combine butter and chocolate in medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

Whisk together eggs in large bowl. Add sugar, brown sugar, vanilla and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Cool on rack.

For caramel topping: Melt sugar over medium-high heat in large saucepan. Whisk sugar as it melts and cook until it becomes a deep amber color. Add butter and stir it in until melted.

Pour in heavy cream (mixture will foam) and whisk until you get a smooth sauce. Remove from heat and let cool slightly. Add Clear Jel until it is desired thickness; it should be spreadable. (Substitute for Clear Jel: 1 package powdered gelatin mixed with 1/8 cup water).

Spread caramel topping on brownies and refrigerate 45 minutes.

For ganache: Put chocolate and salt in a bowl. Bring cream to a boil in small saucepan over medium-high heat. Pour hot cream over chocolate. Whisk mixture until it is smooth and chocolate is melted. When mixture gets close to 98 degrees, whisk in butter until well incorporated and ganache is smooth and shiny. Let ganache thicken 15 minutes. Pour ganache on top of set caramel. Set 1 hour.

Cut into desire shapes - squares, rounds, oblongs - but small bite-size pieces are recommended because the brownies are very rich. Makes 2 to 4 dozen.