c i r k a

Salted Caramel Brownies


  • 1 cup granulated sugar
  • 2 Tbsp light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 3/4 tsp salt or more to taste
  • 1/4 cup sour cream


  • 1 1/4 cup (150gram) all-purpose flour
  • 1 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 2 sticks unsalted butter - cut into 1“ chunks
  • 11 oz. dark chocolate (60-72% cacao) coarsely chopped
  • 1 1/2 cups (300gram) granulated sugar
  • 1/2 cup (105gram) firmly packed light brown sugar
  • 5 eggs - room temperature
  • 2 tsp vanilla
  • flaky salt and coarse sugar (raw or turbano) to sprinkle over top


  1. Combine sugar, corn syrup, water in 2 cup measuring cup or bowl. Microwave on full power until the mixture is just beginning to brown, 5-8 min. Remove the caramel from the microwave and let it sit on a dry surface for 5 min. or until it darkens to a rich honey brown. Warm the cream and slowly add it a few tablespoons at a time to prevent boil over followed by the salt and sour cream.
  2. Alternative cooking: Combine sugar, corn syrup, water in small saucepan. Bring to boil, and cook over high heat, stirring gently until an instant read thermometer reads 350 deg. or the mixture reaches dark amber in color, 6-8 min. Stir with butter knife to scrape solidified off side. Warm heavy cream in microwave. Remove pan from heat and very slowly, while whisking, pour in heavy cream and salt. Slowly whisk in sour cream and set aside to cool.

Brownies & Bake

  1. Heat oven to 350. Spray the bottom of 9×13 baking pan with nonstick, cover bottom with parchment paper, spray with nonstick.
  2. In large bowl whisk together flour, salt, and cocoa powder.
  3. Stir and melt butter and chocolate together in microwave safe bowl working in 30 sec bursts. Whisk in granulated and brown sugars. Allow to cool to room temp.
  4. One by one whisk eggs into chocolate mixture. Whisk in vanilla. Gently pour chocolate mixture over flour mixture. Fold together just until few streaks of flour are visible, do not overmix.
  5. Pour batter into pan and let settle. Drizzle caramel sauce over batter until batter is almost covered, you may not use all the caramel. On the surface, use the tip of a butter knife to swirl the batter and caramel together.
  6. Bake 30-40 min. rotating the pan halfway through the baking time. At the 30 min mark shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
  7. Let cool to room temp before cutting into 24 brownies. After cutting, drizzle any remaining caramel over the top. Refrigerate until ready to serve.

Serves: 24 brownies      Total cook time: 50 min.
Source: NYT app recipes - Julia Moskin

recipe/saltedcaramelbrownies.txt · Last modified: 2018/01/02 15:46 by rob