How to make it
For the Brownie
Preheat oven to 350F and line an 8x8 pan with parchment paper
In a stand mixer fitted with a whisk attachment, beat the eggs and sugar on high until light and fluffy.
Melt the chocolate and butter in microwave on 20 second intervals.
Drizzle into egg and sugar mixture with mixer running on slow.
Add in a splash of vanilla.
Sift in dry ingredients.
Fold until just combined and spread into a prepared pan.
Bake for 22-28 minutes.
For the Caramel
In a medium sauce pan over medium heat, melt down the sugar. Stir continuously as to not let the sugar burn. It will first become sticky, then small lumps will start to form. Next it will start turning a light amber colour. Keep stirring JUST until all lumps have dissolved.
Add in cubed butter - carful, the mixture might spit a bit.
Once butter is melted in, add in heavy cream. Stir continuously (again, be careful as mixture will spit and bubble a bit.)
Once cream is combined, allow to bubble for ~2-3 minutes.
Stir in salt.
Pour into a mason jar.
Place in a bowl of ice or in fridge to help stop the cooking.
This can be stored in the fridge in an air tight jar for 1 week, or used right away.
What you’ll need
For the Brownies
1/2 Cup salted butter
1/3 Cup specialty dark chocolate chips
1 Cup sugar*
2 eggs
1 tsp vanilla
1/2 Cup flour
1/3 Cup cocoa powder
2 tsps activated charcoal powder
1/2 tsp sea salt
1/4 tsp baking soda
For the Salted Caramel Sauce
2/3 Cup sugar
1/4 Cup butter
1/3 Cup heavy cream
1/2 tsp sea salt
*For a lighter option, you can substitute up to 1/3 of a cup of sugar for stevia. Just be sure to bake for a shorter period of time and check as to not dry them out!
