recipe for Salted Caramel Brownies over at the Brown Eyed Baker. (She's amazing, check her out!) I've made toffee (recipe coming later in the month), but I didn't have a lot of patience for browning the ingredients, so I was a little intimidated to make my own salted caramel.
However, I love me some Ghirardelli Double Chocolate brownies, so I thought I'd make a trade off. I'll use the box mix (of course, when don't I??) and then make the caramel and insert it into the recipe as needed.
This is where I put it aside and worked on following the brownie box mix. I followed the "thick" brownie route, as per usual, because I'm not a fan of the "cake brownie."
Nice and thick, but not a lot of batter. I know I didn't want cake, but there better be enough for at least 10 people!!
Then, I covered this with the second half of my mix and made 9 more dollops on top. These were far less orderly and discriminate in their placement because I knew there would be 16 brownies cut from here and I didn't want anyone to feel gypped.
Here,I took a butter knife and lightly swirled the top of the mix, zagging left and right, and then up and down to create this mostly random pattern. Then, I sprinkled a little sea salt over the top.
I popped it in at 325 and baked it according to the box's directions. Both the BBE and Ghirardelli said to not over bake. When inserting a toothpick, there should be a little that still comes out with it. The brownies sit for 2 hours in the pan so they "finish up" before being cut.
The biggest problem with these brownies? You need to make a double batch, because they'll go FAST!!