I almost called them fail brownies, but they still turned out well, despite my mistakes, so that’s actually a success in my book! I originally set out to follow this recipe for sea salt caramel brownies, but I took a few wrong turns along the way.
First, the caramel ended up a wee bit, shall we say, browner than intended. It wasn’t terrible, but I left it on the heat for a few seconds too long. I was just about the scrap it and start over… and then I realized I was out of sugar. Oops. So, with hubby’s input, I decided the caramel was salvageable.
Of course, in the midst of all of this drama, I forgot that there was an ingredient still to add to the caramel after it was off the heat: sour cream. Oops again. Presumably the purpose of the sour cream was to make the caramel nice and gooey. Oh well. I didn’t realize it until after the brownies were in the oven, so there was no turning back at that point.
Thankfully, the result was not only edible, but actually fantastic! Especially when served with a dollop of Blue Bell on top, it was downright delightful, and the leftover brownies made for a lovely breakfast (yeah, I did).
So here’s the recipe for my “oops” brownies. I hope you enjoy them as much as I did!
1/2 cup heavy cream
1 tsp fleur de sel
1 cup sugar
2 Tbsp light corn syrup
1 tsp vanilla extract
In a small saucepan, combine the cream and salt. Simmer over very low heat until the salt is dissolved. Set aside. Combine the sugar and corn syrup carefully in a medium saucepan.* Cook over high heat for 6 to 8 minutes, or until an instant-read thermometer reads 350°. 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. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture. Let the caramel cool while you make the brownies. Refrigerate any leftover caramel in an airtight container — it makes a great ice cream topping.
4 oz unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar
2 tsp vanilla extract
1 1/2 cups all-purpose flour
3 Tbsp chocolate syrup
half of the caramel recipe above
Preheat oven to 325°. Melt chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.
In a bowl, combine sugar, eggs, and vanilla, and mix until well combined. Add flour, salt, chocolate syrup and chocolate mixture and blend well.
In a greased 8 x 8 pan, pour a little over half of the brownie batter. Pour in the caramel, making an even layer.** On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just swirl it around a little bit. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Do not overbake.
*If you don’t want to burn the caramel like I did, you can add 1/4 cup of water to help them combine more easily as they melt. I know I will next time!
**If you didn’t add water to the caramel while it was cooking, you’ll need to now, to thin it out a bit. But, seriously… add the water while you’re cooking it.