Salted Caramel Skillet Brownies

By á-24535

Ingredients

• 1 cup unsalted butter
• 2 1/4 cups granulated sugar
• 1 1/4 cups Dutch-process cocoa
• 1 teaspoon baking powder
• 1 1/2 teaspoons sea salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 1/2 cups all-purpose Gold Medal flour
• 1 cup semi-sweet chocolate chips
• 1 cup Salted Caramel Sauce
• Extra salted caramel sauce and ice cream, for serving, optional
• Salted Caramel Sauce
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 cup heavy cream, at room temperature
• 1 tablespoon fleur de sel or Maldon sea salt flakes

Details

Adapted from twopeasandtheirpod.com

Preparation

Step 1

1. Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.

2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.

3. Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.

4. Whisk in the eggs, stirring until smooth.

5. Add the flour and chocolate chips. Stir until just combined.

6. Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.

7. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.

Note: If you don't have a skillet, you can use a 9x13 pan.


Salted Caramel Sacue
1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.

4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.

5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.