Salted Caramel Brownies (Print Version)

# Ingredients:

→ Caramel Whip

01 - 120g (1/2 cup) heavy cream, room temp
02 - 85g (6 Tbsp) unsalted butter, soft
03 - 200g (1 cup) sugar, granulated
04 - 3g (1/2 tsp) fine salt
05 - 5g (1 tsp) vanilla extract or bean paste

→ Batter for Brownies

06 - 95g (3/4 cup) plain flour
07 - 300g (1 1/2 cups) sugar, granulated
08 - 90g (1/2 cup) chopped dark chocolate chips
09 - 65g (2/3 cup) cocoa powder, unsweetened
10 - 65g (1/2 cup) powdered sugar
11 - 3g (1/2 tsp) fine salt
12 - 55g (1/4 cup) melted unsalted butter
13 - 30g (2 Tbsp) water
14 - 55g (1/4 cup) vegetable or canola oil
15 - 112g (2 large eggs), room temp
16 - 5g (1 tsp) vanilla extract or bean paste

→ Finishing Touches

17 - Sprinkle with flakey sea salt

# Instructions:

01 - Start this ahead to give the caramel a chance to set. Heat a medium-sized pot over medium-high flame. Slowly sprinkle in some sugar, roughly 1/4 cup at a time, using a rubber spatula to stir occasionally. Add the next batch only once the previous one has mostly dissolved. Watch as the color deepens into a toasty golden hue while it melts.
02 - After all the sugar's melted into a glossy amber syrup, switch off the heat. Stir in butter bit by bit (start with about 2 Tbsp portions) until it's blended in. Then, mix in the cream, vanilla, and salt slowly. While it'll seem runny now, letting it chill will firm it up. Place it in a container and refrigerate to cool faster.
03 - Once the caramel's at room temp, pull out your mixer. Beat it on a medium-high speed for just a minute or so, until it noticeably thickens and lightens in color. Set it aside as you'll need it later for topping.
04 - Warm your oven up to 162°C (325°F). Prep an 8-inch square metal tin with parchment so the edges hang over for easy lifting, then lightly spritz it with cooking spray. No square pan? A round 8-9 inch metal one works too.
05 - In a medium mixing bowl, toss in powdered sugar, granulated sugar, cocoa, flour, chopped chocolate chips, and salt. Stir it all up until it looks evenly mixed.
06 - Put eggs, oil, melted butter, vanilla, and water in a big bowl. Whisk them until you’re left with a smooth mixture.
07 - Pour the dry mix into the wet mix. Combine just enough to bring it together, leaving a thick batter (avoid overmixing). Spread evenly into the prepared tin and bake for around 40-45 minutes, or until a toothpick shows just clingy crumbs.
08 - Give the brownies time to fully cool on a metal rack. When in a hurry, pop it in the freezer for about 30 mins. Spread a generous layer of whipped caramel over the top, finishing with pinches of flakey sea salt.
09 - To slice neatly, use a sharp knife warmed under hot water and dried off, cleaning it between cuts. Store extras in a sealed container at room temp for 2 days or in the fridge for up to a week.

# Notes:

01 - If the butter seems to separate while blending into the caramel, don’t panic! Just keep stirring gently as it cools, and it’ll come together naturally at room temperature.
02 - The caramel topping stays good in a sealed container in the fridge for up to 14 days.
03 - Those plain, unfrosted brownies can chill in a freezer for as long as 3 months. Thaw them in the fridge overnight, top with caramel, and enjoy.
04 - For a next-level treat, warm the brownies slightly and top with vanilla ice cream.

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