Salted Caramel Brownies: an ooey-gooey treat that combines rich, fudgy chocolate brownies with the most incredible caramel sauce. So indulgent!
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
Remove from heat and add the vanilla.
In a larger pot, combine the sugar, corn syrup, and water.
Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
Preheat the oven to 325 degrees F, and mist a 9 by 13-inch pan with non-stick spray. Line with parchment.
Place the sugar, butter, and cocoa in a large microwave-safe bowl, and microwave* in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
Add the eggs, one at a time, stirring after each addition.
Stir in the vanilla.
Stir in the flour, baking powder, and salt.
Transfer half the batter to the pan, then drizzle with about 1/3 of the salted caramel.
Top with remaining brownie batter, and swirl about 1/3 of the salted caramel mixture on top.
Bake for 45-60 minutes, or until set around the edges but still soft towards the middle.
Cool completely in the pan, then transfer to a cutting board and cut into squares.
Drizzle with remaining caramel and garnish with sea salt.
*This step can also be done over a double boiler.
A few more great Superbowl desserts: