Salted Caramel Skillet Brownies
"Fudgy skillet brownies with salted caramel swirled throughout! Top with ice cream and a drizzle of salted caramel and you will be in dessert heaven! We love these brownies!..."
INGREDIENTS
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1 cup unsalted butter
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2 1/4 cups granulated sugar
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1 1/4 cups Dutch-process cocoa
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1 teaspoon baking powder
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1 1/2 teaspoons sea salt
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2 teaspoons vanilla extract
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4 large eggs
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1 1/2 cups all-purpose Gold Medal flour
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1 cup semi-sweet chocolate chips
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1 cup Salted Caramel Sauce
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extra salted caramel sauce and ice cream for serving, optional
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Salted Caramel Sauce
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Yield: 2 cups
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2 cups granulated sugar
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12 tablespoons unsalted butter, at room temperature, cut into pieces
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1 cup heavy cream, at room temperature
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1 tablespoon fleur de sel or Maldon sea salt flakes
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Directions:
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1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sug
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2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using
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3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
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4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
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5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.
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