The Pioneer Woman Tasty Kitchen
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Sea Salt Caramel Brownies

3.70 Mitt(s) 10 Rating(s)10 votes, average: 3.70 out of 510 votes, average: 3.70 out of 510 votes, average: 3.70 out of 510 votes, average: 3.70 out of 510 votes, average: 3.70 out of 5

Prep:

Cook:

Level: Intermediate

System:

9

Description

Talk about rich … these are the epitome of rich. Gooey. Salty. Sweet. Chocolate … what’s not to love?

Ingredients

  • ½ cups Heavy Cream
  • 1 teaspoon Sea Salt
  • 1 cup Sugar
  • ¼ cups Water
  • 2 Tablespoons Light Corn Syrup
  • 1 teaspoon Vanilla
  • ¼ cups Sour Cream
  • 18 ounces, weight Box Of Fudgy Brownie Mix
  • 2 whole Large Eggs
  • ½ cups Butter, Melted
  • 2 Tablespoons Water

Preparation

Prepare the caramel FIRST:

In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. Set aside.

In a medium saucepan, combine the sugar, water and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, about 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown. It will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. It makes a great ice cream topping or tastes great straight out of the jar.

Now prepare the brownies. For Tasty Kitchen, I suggest using a box mix, but you could substitute in your favorite plain brownie recipe.

For the brownies:

Preheat oven to 325F.

Combine the box mix with eggs, melted butter, and water.

In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes. Remove from the oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in and swirl it around a little bit. Return to the oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.

Enjoy with a nice glass of milk, or better yet, ice cream!

7 Comments

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Avatar of paperdoll1967

paperdoll1967 on 3.3.2011

Delicious, made these for a soup swap that I hosted and they were a hit!

Avatar of ksnancy

ksnancy on 12.7.2010

I really stink at caramel making..I tried not once -but twice and burnt it both times! It does really cook after you take it off the heat. I really thought I had it the second time, but by the time I let it cool for a minute and added the cream it was WAY brown. So then I opted for just melting some caramels and cream and I even messed that up….guess it’s just not in the cards for me. So when I see them in the bakery, I will BUY them! They do look delicious though!

Avatar of connie68

connie68 on 7.6.2010

Really wanted to like these but the results were really bad. My best friend slaved over these brownies forever and they ended up in the garbage. Disappointing…

Avatar of doughmesstic

doughmesstic on 6.27.2010

Hi there1 I am reading that several of you are having issues with the recipe. If you’ve never made caramel, this one IS a little trickier, as it starts with VERY little water, and that freaks some people out. I use a non stick enameled pot for my caramel making. Small, but deep. The sugar must be watched carefully. I keep mine on high heat – about 9 on my stove. I use electric. It does take about 6 minutes to get it to the right temperature/color. Not 6 minutes of boiling – I’m sorry for the confusion.

Another problem seems to be the seizing of the caramel when the cream is added. Yes, this is going to happen. It’s the nature of the beast. Just keep on stirring. Stir and stir and stir – it’s THICK! But, with the heat, it will warm back up and become thick and gooey deliciousness. You need to have a strong arm for this one!

Another issue seems to be gooeyness. DO wait for the caramel to cool before trying to use it. That means room temp. And the bake times need to be paid attention to. First bake half of the batter, then add the cooled caramel, then add the rest of the batter and RETURN to the oven to continue baking. Mine are always done on the specified time, but every oven is different – so keep an eye on them!

Good luck, and do email me anytime you may have a question…I’m here!

Avatar of Mandy's Recipe Box

Mandy's Recipe Box on 6.27.2010

Amazing! I think I gained some weight just looking at these!

10 Reviews

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Avatar of cameronm

cameronm on 1.26.2012

These are FANTASTIC!!! The caramel sauce is the best I’ve ever come across. I’ve never had any trouble with it, but I will say, you can’t walk away from it, and you do take it off the heat the SECOND you THINK it’s starting to turn brown. I use the sauce on so many things- ice cream, apple pie- the sky’s the limit!! I only used about half the sauce in the brownie recipe, and I just swirled it in the uncooked batter and baked them 35-45 minutes. If you serve them warm with a scoop of vanilla ice cream and more of the caramel drizzled on top, you’ll swear you’ve died and gone to heaven!!!

Avatar of by ambers hands

by ambers hands on 11.9.2010

i didn’t have any trouble with the caramel, it was pretty typical for a caramel recipe. I was a little confused as to how much of the caramel to use as it wasn’t really specified in the recipe. I ended up using all of it (partly because I wasn’t really paying enough attention) and it was difficult to put the rest of the brownie batter on top and I had to bake it a little longer to compensate. It’s fairly salty, so if it’s not your cup of tea, you should decrease the salt. I thought all in all it was delicious and it didn’t last long in my house!

Avatar of hayleytn

hayleytn on 7.6.2010

Ok – these are great, but you definitely need to cook them a bit longer. The 18 minutes for the bottom layer wasn’t quite enough, because when I poured my caramel on top, everything all mixed together. Then I ended up cooking the whole thing for about 35 more minutes. So, at least for my oven, you need a good 15 minutes longer than written. However, they are still delicious! I put mine in the fridge to harden up, and they are divine!

Avatar of connie68

connie68 on 7.6.2010

I was very unhappy with the results – the caramel didn’t even taste like caramel. The entire concoction ended up as a salty, sloppy mess that went into the garbage. Disappointing… :(

Avatar of tbird

tbird on 7.4.2010

these were wicked good!
i had no issues with the caramel- i just kept an eye on it & took it off when it got brown. when i poured the cream in it did start to harden up- but be ready with your whisk & keep stirring! and don’t be scared to put it back on low heat while you mix it up- keeps things nice & soft.
i ended up with 1 small clump in in the entire batch and i simply removed it & ate it :)
the rest of the caramel was perfect!

also- i didn’t use the entire batch of caramel in the brownies- probably like half. i think all of it would be way too much.

i did have to cook it an extra 10 minutes for the 2nd half- but they came out perfectly!

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