Caramel Brownies

submitted by Kim Lookabaugh

Adapted from Cook’s Illustrated

Caramel

• ¼ cup plus 2 Tbsp heavy cream
• ¼ tsp salt
• ¼ cup water
• 2 Tbsp light corn syrup
• 1 ¼ cups sugar
• 2 Tbsp unsalted butter
• 1 tsp vanilla extract

Brownies:

• 2/4 cup unbleached all-purpose flour
• ½ tsp baking powder
• 8 Tbsp unsalted butter cut into 1-inch pieces
• 4 oz bittersweet chocolate, chopped
• 2 oz unsweetened chocolate, chopped
• 2 large eggs, at room temperature
• 1 cup sugar
• ¼ tsp salt
• 2 tsp vanilla
• 1/3 cup semi-sweet chocolate chips

To make the caramel:

Mix the cream and salt in a small bowl. Combine the water and corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan, taking care not to let sugar crystals adhere to the sides of the pan. Gently stir with a clean spatula to thoroughly moisten the sugar. Cover and bring to a boil over medium-high heat. Cook, covered and without stirring, until the sugar is completely dissolved and the liquid is clear, 3 to 5 minutes. Uncover and continue to cook, without stirring but gently swirling the pan occasionally, until a pale golden color, 3 to 5 minutes more. Reduce the heat to medium-low and continue to cook (swirling occasionally) until the caramel is light amber-colored and registers about 360 degrees on a candy or instant-read thermometer, about 1 to 3 minutes longer. Remove the saucepan from the heat, add the cream to the center of the pot, and stir with a whisk or spatula until the bubbling subsides, being sure that your hand isn’t directly over the pot (the mixture will bubble and steam vigorously). Stir in the butter and vanilla and transfer the caramel to a microwavable measuring cup or bowl and set aside.

To make the Brownies:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line a 9” square baking pan with aluminum foil, allowing the extra foil to hang over the edges of the pan. Spray the foil-lined pan with nonstick cooking spray. Combine the flour and baking powder in a small bowl and set aside.

Melt the butter and bittersweet and unsweetened chocolates in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool. When the chocolate has cooled slightly, whisk the eggs in a large bowl, add the sugar, salt, and vanilla, and whisk until incorporated. Whisk the melted chocolate mixture into the egg mixture. Add the flour mixture and stir until almost combined. Stir in the chocolate chips.

Distribute half of the brownie batter in the prepared baking pan. Drizzle ¼ cup of caramel over the brownie batter. Drop the remaining brownie batter over the caramel layer; spread evenly and into corners of the pan. Drizzle an additional ¼ cup caramel over the top. Using the tip of a butter knife, swirl the caramel and batter. Bake the brownies until a toothpick inserted into the center comes out with only a few moist crumbs attached; 35 to 40 minutes. Cool to room temperature on a wire rack, 1 to 2 hours.

Heat the remaining caramel until hot and pourable but still thick. Using a rubber spatula, spread the caramel to cover the surface. Refrigerate the brownies uncovered until fully chilled, at least 2 hours.

Remove from the baking pan by lifting the foil extensions. Cut into 25 evenly sized squares. Serve chilled or at room temperature.