| Prep Time | 25 min |
| Cook Time | 25 min |
| Passive Time | 30 min |
| Servings |
brownies
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Ingredients
Caramel Layer
- 3/4 c butter
- 1/2 cup brown sugar
- 3 Tbsp light corn syrup
- 1 14 oz can sweetened condensed milk
- 1/2 tsp Vanilla
- coarse sea salt if desired
Chocolate Ganache Layer
- 1 c semi sweet chocolate chips
- 1/2 c milk chocolate chips
- 1/2 c butter cut into squares
- Coarse or sea salt
Ingredients
Caramel Layer
Chocolate Ganache Layer
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Instructions
- Preheat oven to 375*.
- Melt butter in large saucepan over low heat. Add cocoa and remove from heat. Stir in sugar and one egg at a time, mixing well after each. Add vanilla; then flour, salt and nuts. Pour into greased 9×13 pan. Bake for 20-22 min. Do not overbake.
- To make caramel layer, melt butter and sugar in a medium saucepan. Add corn syrup and condensed milk and stir until it comes to a boil. Turn down to simmer and simmer 7-10 minutes until mixture achieves deep golden color, stirring constantly. (For most consistent results, use a candy thermometer and simmer until caramel reaches 235*-240*). Remove from heat, stir in vanilla and pour onto brownies in pan, distributing caramel evenly with a spatula. Do not scrape sides and bottom of the pan so that you do not get any burned sugar crystals. Place in fridge to cool while you make chocolate ganache layer. Sprinkle with salt if desired.
- For chocolate ganach layer, place chocolate chips and butter cubes in a microwave safe 2 cup measuring cup or dish. Microwave for 1 min, stir with a wisk until smooth. microwave an additional 20 seconds and stir until smooth if neccessary. Pour over caramel layer and smooth with a spatula. Refrigerate at least 20-30 min. or until chocolate is set.
- Sprinkle with coarse salt or sea salt.
- Cut and serve.
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