Emma Newman co-editor-in-chief
Candice Anvari co-editor-in-chief
Brownies are one of the easiest and most delicious desserts to make from scratch. However, if you’re bored of making regular brownies, using Broma Bakery’s recipe to make salted caramel brownies is a great, if slightly difficult, option.
The most challenging part of the recipe is making the caramel. The recipe produces a significant amount of caramel, so you don’t need to make as much as it says to.
To make it, you will need to heat the sugar on medium-high (more medium than high, for the best results) heat until it completely melts. If the sugar starts turning a very dark brown, that means that the sugar is overcooked, and it is best to restart the process with new sugar. If, however, the sugar melts to a medium brown color, you can continue.
Then, you should remove the sugar from heat and stir in butter, which will cause the mixture to bubble. The mixture is hard to fully incorporate, so you only need to stir until it has a predominantly uniform consistency. After that, you can pour in the heavy cream and salt over heat and stir until combined.
Your caramel will cool for the next 15 minutes, so you can start on the brownies. Making the batter is a fairly straight-forward process, as it only has two steps. First, you should mix together melted butter, sugar, eggs, vanilla extract and salt. Then, you can fold in the cocoa powder and flour.
Next, the recipe says to pour half of the brownie batter into a baking dish and ¾ of a cup of salted caramel over the brownie. If the caramel is too difficult to measure, you can simply pour half of it over the brownie batter. Then, you can put the rest of the batter over the caramel. The final step is to pour the leftover caramel over the brownie batter and bake it.
The final product is an addictinging, rich brownie that practically melts in your mouth. The slight bitterness of the chocolate and softness of the brownie is perfectly balanced by the sweet, crunchy caramel.
To make the recipe, watch the video below: