1 cup granulated sugar
6 tablespoons unsalted butter (whole), room temperature
1 teaspoon sea salt, finely ground
2/3 cup heavy cream, room temperature
1 vanilla bean (slice bean in half and with a sharp knife, scrape the seeds out)
- In a medium saucepan, heat the sugar over med-high heat, whisking when the sugar begins to melt. Make sure to whisk continually because you do not want it to burn or stick to the bottom of your pan.
- Once the sugar reaches a dark amber color, whisk in the salt, vanilla bean and butter, until it’s completely incorporated.
- Remove the sugar mixture from the heat and add the heavy cream. The caramel will foam up a bit but continue to whisk until smooth and creamy. Set aside for at least 15-20 minutes.
7 ounces semisweet chocolate
8 tablespoons unsalted butter (1 stick)
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
- Preheat the oven to 350 degrees.
- Line an 8-inch pan with overlapping parchment paper and lightly spray with cooking spray. This step will allow you to cut your brownies into perfect squares.
- In a double boiler melt the chopped chocolate and butter, until completely melted and well incorporated.
- Mix the eggs, sugar, vanilla and salt in a separate medium bowl. Do not over mix as this will make for dry brownies and no one wants that!
- Whisk the warm chocolate into the egg mixture, then stir in the flour until just combined.
- Pour half the brownie mix into the prepared pan (making sure to pat into the sides), then spoon about 8-9 caramel dollops on the top. Cover the caramel with the other half of the brownie mix.
- Bake until puffed and a toothpick comes out slightly crumby, 35-45 minutes. Cool for about 2 hours before cutting.
- Remove brownies from pan with parchment and cut into squares. When serving your brownies, sprinkle the top with candied pecans and drizzle the entire serving with left over caramel. Enjoy!!