Salted Caramel Swirl Brownies

I almost never bake, and this was quite an undertaking for me. This will probably be a first and a last for me with this recipe — but they did turn out good (how can you go wrong with all of that butter, sugar and chocolate?).

You’ll see how ridiculously decadent these brownies are when looking at the recipe.

• 12 ounces bittersweet chocolate
• 1 1/2 cups of unsalted butter (3 sticks) cut into 1 inch pieces
• 6 eggs
• 1 tablespoon vanilla
• 3 2/3 cup superfine sugar
• Pinch of kosher salt
• 4 1/3 cups cake flour
• 1 11 ounce jar of think caramel sauce (I used Fran’s).
• 1 1/2 teaspoons flaked sea salt

Preheat oven to 350 and grease 9×13 pan with butter or cooking spray.

Line pan with parchment paper or foil, leaving a couple of inches on either side to use as handles when removing brownies from pan.

Melt chocolate & butter over a double boiler. Whisk together. Set aside.

Beat eggs, vanilla, sugar and salt together on high for 5 minutes or until the batter is thick and holds a ribbon when the beaters are lifted from the bowl.

Gently fold in sifted flour. (Be sure to avoid flour pockets,)

Quickly fold in the chocolate mixture. (Make sure you get all the way to the bottom, this is a lot of batter at this point and it’s pretty thick and heavy.)

Pour half the batter into the prepared pan.

Dollop half the caramel sauce onto the batter and swirl into the mix.

Sprinkle 1/2 teaspoon of the flaked salt over the top.

Spread the remaining batter into the pan. Dollop and swirl the rest of the caramel sauce. Sprinkle the rest of the salt over the top.

Bake until the top has a thin, flaky layer the sides begin to pull away from the pan and is slightly domed. The recipe I had said this would be about 50-60 minutes, but I think mine were in there for about 1 1/2 hours and it never quite got to that point. I finally got impatient and took them out. The recipe also says a knife inserted into the center will come away with just a crumb or two.

Cool and refrigerate to set before attempting to cut.

Serve at room temperature.

I plan to add a bit more salt to the top of the baked & cooled brownies because for me the salt flavor doesn’t come through quite enough with the amount provided in the recipe.

Enjoy!!