– 1 cup White granulated sugar – 5 tablespoon Unsalted butter room temperature and cubed – ½ cup Heavy cream room temperature – 1 teaspoon Salt – ½ teaspoon Pure vanilla extract – 2 cups White granulated sugar – 3 Large egg – 1 Egg yolk – 2 teaspoon Pure vanilla extract – ½ cup Oil canola or vegetable – ½ cup Unsalted butter melted – ¾ cup All-purpose flour – 1 cup Unsweetened cocoa powder Use dutch-proce – 1 tablespoon Cornstarch – ¾ teaspoon Salt – 1 cup Semi-sweet chocolate chips Or dark chocolate – 1 cup Chopped Snicker
Medium-low heat sugar in a pot. Once sugar dissolved, whisk. It sticks initially. Repeat mixing until sugar crystals vanish.Keep cooking until caramel browns. This happens quickly! It takes that long. Take off heat.
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Mix with half the butter until melted. Use leftover butter. Stir with half the heavy cream. Use leftover heavy cream. Add vanilla and salt. Fill and cool a glass.
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Heat the oven to 325°F. Prepare 9x9 pan with nonstick baking spray. Spray again and parchment the pan bottom and sides.Sift flour and cocoa in a medium basin. Reserve cornstarch-salt mixture.
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Beat sugar, eggs, and egg yolk on high for 5 minutes in a mixer with a whisk attachment. A faint color will result. Add vanilla, oil, and melted butter and mix on low until mixed.
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Add dry ingredients and mix on low until mixed. Disconnect the mixer. Add chocolate chips and sliced snickers. Stir in mix-ins using a rubber spatula.
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Pour brownie batter in pan. Spoon salted caramel over brownie batter with a teaspoon. Used 12 tsp. Use a butter knife to delicately swirl it on top.
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Bake 40-50 minutes. Underbake the center and set the edges. A toothpick should reveal fudgy brownie. If pure brownie batter, bake 5 more minutes and check.
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Sprinkle additional chopped Snickers on brownies immediately. Cool brownies on a rack. Melting caramel will make brownie holes. Add more caramel to brownies. The holes will sink it!
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