The Pioneer Woman Tasty Kitchen
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Fudge Brownies With Caramel Swirl

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Level: Intermediate

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Description

Fudge brownies with a caramel swirl. Be forewarned the edges are delicious! Step by step directions with pictures are included on related post.

Ingredients

  • FOR THE HOMEMADE CARAMEL SAUCE:
  • 1-½ cup Sugar
  • ¼ cups Corn Syrup (I Used Non High-fructose)
  • ¼ cups Water
  • 1 cup Heavy Cream
  • 5 Tablespoons Butter
  • ¾ teaspoons Sea Salt
  • ½ teaspoons Pure Vanilla Extract
  • FOR THE FUDGE BROWNIES:
  • 1-⅓ cup Butter
  • 1-½ cup Semi-Sweet Chocolate Chips
  • 4 whole Eggs
  • 1-⅓ cup Brown Sugar
  • 2 Tablespoons Vanilla
  • 2 teaspoons Baking Powder
  • 1 teaspoon Sea Salt
  • ½ cups Cocoa Powder Plus Extra For Pan
  • 1 cup Whole Wheat Pastry Flour (or All-purpose)

Preparation

For the caramel sauce:
You’ll need a candy thermometer for this recipe.

In a medium-large saucepan add sugar, corn syrup and water. Heat over medium-high heat until caramel becomes a medium brown caramel color. DO NOT STIR THE SUGAR MIXTURE. If needed you can swirl the pan lightly or move the pan on the burner to heat the areas that aren’t as hot.

In a small pan add heavy cream, butter and sea salt. Heat over medium heat until butter melts.

Once sugar mixture become medium brown color add the cream mixture while stirring. The caramel mixture will bubble up. Continue to stir until mixture reaches 225 F on a candy thermometer, about 3-5 minutes. Then remove it from the heat. Add vanilla and stir well.

Allow caramel sauce to cool for 5 minutes and then pour into a heatproof storage container until ready to use. Store in the refrigerator. Heat up desired amount on stovetop when ready to use.

For the brownies:

Everything needs to be mixed by hand—please do not use a mixer.

Preheat oven to 350 F. Grease a 9″x 13″ pan with butter, then dust it heavily with cocoa. Set aside.

In a double boiler or a medium-large bowl set over a pot of boiling water add butter and chocolate chips. Stir until melted over medium heat. Remove mixture from heat and set aside to cool.

Mix eggs, brown sugar, and vanilla in a medium/small bowl. Set aside.

Now return to the melted chocolate bowl and add the baking powder, sea salt and cocoa powder into it. Mix until fully combined.

Pour the egg/sugar mixture into the chocolate mixture and stir being careful not to incorporate air. Add all of the flour into the chocolate mixture and stir just until incorporated.

Take half of the brownie mixture and spread it into the prepared pan. Drizzle with 3/4 cup of the caramel sauce. Cover that with the remaining brownie mixture. Drizzle another 3/4 cup of caramel sauce over the top of the brownies.

With a knife make large S shapes across the top, like a snake going width of the pan. Now repeat long S shapes going the length of the pan. Tap pan lightly once or twice to level.

Bake for 40-45 minutes. Brownies will still be slightly jiggly in the middle when done. Remove from the oven and let them cool completely. Otherwise, the brownies will be a little crumbly if warm.

Serve with remaining caramel sauce and enjoy!

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