Chocolate and caramel – I mean seriously does it get much better? These brownies are super GOOEY and OH so delicious. AND they have a fun story to go along with them…
Last year I was at a conference at a the Grand Hyatt in San Diego and they served these AMAZING caramel brownies, so I tweeted them, asking about the recipe and they responded by emailing me this recipe! It took me a year to give them a try and man oh MAN they are even better than I remember (probably cause I wasn’t making them in bulk for thousands of people, right?)
@ashleemariecake Hi Ashlee! We found the recipe for these delicious brownies. Pls send your email address & we’ll teach you how 2 make them!
— Grand Hyatt SanDiego (@GrandHyattSD) May 26, 2015
Anyway I had totally forgotten about these brownies (I do a lot of baking and recipe testing) but what reminded me about this recipe was a retreat I recently attended! We went out for lunch and they served caramel brownies and DING, these came back to my memory!
Top row – Julianne (Beyond frosting), Katerina (Diethood), Becky (The cookie rookie), Jocelyn (Grandbaby cakes) and ME!
Bottom row – Lindsay (Life, love and sugar), Lynne (365 days of baking), Roxana (a treats affair), Stephanie (Girl versus dough) and Carla (Chocolate moosey)
Finally last but not least, Roxana’s daughter.
There are thousands of food bloggers, healthy, gluten free, desserts, entree’s, etc.. tons’ of specialties but not a TON of baking bloggers. SO when I was invited to attend a retreat especially for baking bloggers I was SO excited to attend! The fact that it was in the lovely Myrtle Beach didn’t hurt 😉
Not only did we have an amazing time talking shop and teaching each other, but we also did a ton of cooking and baking together! Seriously the food was AMAZING! You should head over to each of their blogs and make EVERYTHING! (after making all the recipes here of course, HA!)
This amazing weekend was made possible by amazing sponsors! We used all these ingredients in our baking AT the conference and brought more home to continue to work with.
- Dixie Crystals Sugar (or Imperial sugar depending on where you live in the USA) – love their sugar! We even made sugar scrub!
- Rodelle – Cocoa, vanilla extract, vanilla bean paste and more! Perfect for all the sweets we made
- Safest Choice Eggs – I love these pasteurized eggs, PERFECT for homemade eggnog, sadly I can’t get them in Utah! Fingers crossed for Tennessee!
- Theo Chocolate – both bars for eating AND baking! We had a chocolate tasting party, seriously YUM!
- Gold Medal Flour – Do you know how much flour I go through? This stuff is a staple for me!
- 1 1/2 C unsweetened cocoa powder
- 3 C granulated sugar
- 4 eggs
- 1 1/2 C butter melted
- 1 C all-purpose flour
- 4 teaspoons vanilla
- 1 teaspoon salt
- 4 oz 70% dark baking chocolate chopped into chunks
- 2 C granulated sugar
- 3/4 C butter room temp, cut into tablespoons
- 1 C heavy whipping cream room temp
- 2 tsp sea salt
preheat oven to 350’F
line an 9x13 baking dish with parchment paper and set aside.
Stir in sugar, eggs, vanilla extract, salt and butter.
Once combined, fold in cocoa powder, flour and chocolate chunks and stir until everything is combined.
Pour the brownie batter into the baking dish, spreading evenly to the edges.
Bake for 45-50 minutes or until a knife inserted in the center of the brownie comes out clean.
Remove from oven and allow to cool completely.
In a medium saucepan, heat the sugar on medium-high heat.
Use a spatula to occasionally stir the sugar, it will soon melt and start turning a brownish color, once it starts to melt it will take about 5 minutes.
Once it becomes a dark amber color, remove from heat and stir in butter. Be careful the mixture will bubble, a LOT.
Use your spatula to stir the butter and sugar until it melts completely.
Pour in the heavy cream and sea salt, stir until everything is combined.
Place back on the stove for about 30 seconds, stirring all the time.
Remove from heat and cool for 15 minutes then pour the caramel over the brownies
Let everything cool and set, then cut the brownies and enjoy! the caramel will still be super messy, but oh so good
The caramel is on the goopy runny side (I love it)… IF you want it to be thicker use less butter and less cream, DON’T simply cook the caramel longer, it will burn and not taste right. ALSO if you aren’t sure if you love salted caramel then go light handed the first time you make it… I did the full amt PLUS (I love salt) and it was a tad bit too much.
I have already made these brownies twice in the last week… and I can’t wait to make them again… these are my newest obsession. Quality ingredients make all the difference when baking – the better than sugar, vanilla, eggs, etc… the better everything will t
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