Salted Carmel Brownie

Salted Carmel Brownie

 

Crust

 

1/2 cup all-purpose flour

1 cup crushed pretzels

1/2 cup packed brown sugar

1/4 teaspoon baking soda

1/2 cup butter, melted

 

 

For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.

 

Brownie

7 ounces unsweetened chocolate, coarsely chopped

3/4 cup butter

1/4 cup water

1 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/3 cups all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Unsweetened cocoa powder and/or powdered sugar

 

Directions

1.    Preheat oven to 350 degrees F. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.

2.    Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter over crust in pan.

3.    Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars.

Topping

To finish with the drizzle, melted 2-3oz of chocolate and melted about 10-13 caramel candies; placed each in a Ziploc bag and snipped off a corner and drizzled the caramel first then followed by the chocolate and a sprinkling of fleur de sel (Sea Salt).

Makes 20 to 25 brownies.