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| Assemble all ingredients and have them ready, | 1 cup sugar, 1 stick butter, 6 TBS heavy cream, and 1/2 tsp salt. |
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| Add 1 cup sugar and cook over medium high heat until melted and brown. By the time it melts thoroughly, it should already be brown. I like to stir mine constant;y, but you could go intermittently, just don't walk away. |
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| Take off the heat and add 1 stick of butter, stirring until melted and combined. |
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| Next, add 6 TBS heavy cream and 1/2 tsp salt. I use kosher. |
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| Return to the heat and cook, stirring constantly, until bubbly and thick. |
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| Next, pour into a parchment lined pan. I used the pan I eventually cooked the brownies in so that the caramel was the right size. Then pop it into the freezer until firm and it pulls easily away from the paper, about 30 minutes. |
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| Now you have a sheet of caramel. You could easily cut this into squares and eat it...all of it. |
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| Grease a 9x13 pan and put in 2/3 of brownie batter. You can use your favorite recipe, a box, or my recipe which is below. |
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| Then the sheet of caramel. |
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| Then top with the remaining batter. |
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| Smooth out the batter and bake at 375 (350 if you are less than 3000 ft) for almost an hour. A toothpick should come out mostly clean. |
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| They will still be moist in the center because some of the caramel melts and some will solidify and leave a smooth ribbon in the middle. It is very important to let these brownies cool completely or the caramel won't set properly. If you like them warm, reheat one in the microwave. |
2 sticks (1 cup) butter, melted
1 cup + 2 TBS cocoa powder mixed with 6 TBS cooking oil
2 cups sugar
4 large eggs
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1-1/3 cup AP flour
Combine butter, cocoa mixture, and sugar. Then whisk in eggs, vanilla, baking powder, and salt. Lastly, stir in the flour. Bake as above with caramel in the middle or as is in a greased 13x9 pan at 375 for about 45 minutes or until a toothpick comes out clean.
