These brownies were somewhat experimental and didn’t turn out as planned; however, one of my coworkers ate one and said, “OMG. That was the best brownie I ever had.” Just sayin’!
- ¾ c. unsalted butter
- 2 T. corn syrup
- ⅓ c. good quality unsweetened cocoa powder
- ¼ tsp. salt
- 1 tsp. pure vanilla extract
- 1 c. dark brown sugar, packed
- 2 large egg yolks
- 1 large egg
- ½ c. flour
- 20 caramel pieces
- Arrange a shelf in the center of oven and preheat to 350 degrees.
- Line an 8x8x2 inch pan with heavy-duty tinfoil. Spray with cooking spray.
- In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Stir in corn syrup. Remove from heat.
- Stir in cocoa. Stir in salt, vanilla and sugar. Stir in egg and egg yolks until well blended. Stir in flour and blend well.
- Pour batter into prepared pan. Place caramel pieces evenly across the pan in a 4×5 pattern.
- Place on shelf and bake until brownies start to just pull away from the sides, about 30 minutes. Err on the side of undercooking rather than overcooking.
- Cool in the pan on a cooling rack. When completely cool, invert onto a flat baking sheet, peel off the foil and re-invert onto a cutting board. Cut into squares. Makes 16 or 20.
What I wanted was a chunks of caramel on top my brownies. What I got was mainly crystallized caramel that sunk to the bottom or squeezed out the sides. Still tasted great!