Recipe: Caramel Fudge Brownies (with homemade caramel)

CARAMEL FUDGE BROWNIES

FOR THE BROWNIE BATTER:
1 cup butter
12 ounces bittersweet chocolate
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
FOR THE CARAMEL:
1/3 cup corn syrup
1/2 cup plus 2 tablespoons sugar
2 tablespoons water
1/3 cup heavy cream
1 tablespoon butter

To prepare the brownie batter:
In a bowl set over a pot of hot water, melt the butter with the bittersweet chocolate. Remove the bowl and allow to cool for a few minutes.

In another bowl over the hot water, whip the eggs and sugar to soft peaks, about 10 minutes. Remove the bowl from the heat.

Fold in the chocolate mixture and stir in the flour and salt; set aside.

Preheat oven to 350 degrees.

TO MAKE THE CARAMEL:
In a saucepan over medium heat, combine the corn syrup, sugar, and water. Cook until the mixture caramelizes and turns a golden amber color.

Meanwhile, warm the cream and butter in another saucepan until the butter is melted.

Carefully and slowly stir the butter mixture into the caramel. Adding it too quickly will cause the caramel to bubble up. Cook over low heat for 5 minutes. Remove from heat and allow mixture to cool.

ASSEMBLE THE BROWNIES:
Pour half the brownie batter into a greased pan and bake for 10 minutes.

Remove the pan from the oven. Sprinkle the chocolate chips over the batter in the pan and pour 3/4 cup of the caramel on top. Spread the remaining brownie batter over the caramel.

Return the pan to the oven and continue baking for 30 minutes. Remove pan from oven and let brownies cool.

Makes one 10 x 10 x 2-inch pan
Used by permission to Recipelink.com from John Wiley & Sons Inc
Source: The Making of a Pastry Chef by Andrew MacLauchlan