Apologies for the poor picture. This is the second recipe chosen for BAKED Sunday Mornings! I was so excited to try this recipe because I tried the sweet & salty brownie when I visited Baked in Brooklyn last year. I'm also a sucker for brownies and caramel, so this seemed like the perfect combination. The directions for making the caramel were so easy and it came out perfectly! I've never had such good luck making caramel! I halved the recipe for the caramel and for the brownies and used an 8 inch square pan to bake them in. The brownie batter also came together easily in 1 bowl. I used milk chocolate because I didn't have any dark chocolate, but I think next time, I'd use dark chocolate like the recipe asks for. I used all the caramel that was made, although I think I used too much because a side note on the recipe says to be careful not to use too much because it could seep out and burn during baking. The caramel on mine didn't burn, but the brownies were really hard to cut and get out of the pan in one piece, even after I refrigerated the brownies for awhile. I thought for sure when the time was up that the brownies wouldn't be done, but my knife was clear after I pulled it out of the center of the brownies. The caramel layer just makes the middle of the brownies a very fudgy texture. I loved the fleur de sel and coarse sugar on top of the brownies!
Watching closely until the thermometer gets to 350 degrees
The finished caramel
I was unable to get a picture of the brownies sliced and out of the pan, so here's another picture of the finished product. I can't wait to try the other recipes in Baked Explorations!
Go here for the brownie recipe and to see how the other participant's recipes came out.
