4 oz sugar (1/2 cup)
1 oz water (2 tablespoons)
5 oz cream (3/4 cup)
1 ½ oz butter (3 tablespoons)
1/4 teaspoon vanilla extract
small pinch of salt
5 oz semisweet chocolate, finely chopped (1 cup)
5 oz heavy cream (3/4 cup)
4 oz butter, cut into 1” pieces (1/2 cup)
2 oz semisweet chocolate, chopped (1/2 cup)
8 oz sugar (1 cup)
2 oz AP flour (1/2 cup)
1 oz cocoa powder (1/3 cup)
1/4 tsp salt
1/2 tsp vanilla extract
2 eggs, lightly beaten
3 oz caramel sauce (1/3 cup)
additional caramel sauce for finish
course sea salt for finish
9 small pretzels for finish, whole or chopped
1. Combine water and sugar in small saucepan. Remove lumps in sugar with fingers.
2. Cook water and sugar over medium heat until sugar reaches a uniform dark amber color.
3. Pour in heavy cream to pot while whisking continuously. Remove saucepan from heat.
4. Add butter, vanilla extract, and salt to caramel. Whisk to combine.
5. Strain caramel sauce into a small container and allow it to cool down before serving.
1. Heat heavy cream in a small saucepan and bring to a simmer.
2. Put finely chopped chocolate in a large bowl and pour simmered heavy cream over chocolate. Allow cream and chocolate to rest for about a minute so that chocolate softens and melts.
3. Stir mixture gently from the center until everything is well combined.
4. Set chocolate-heavy cream mixture aside and allow it to cool completely at room temperature.
1. Preheat oven to 350 F degrees. Grease a 8” x 8” pan and line it with parchment paper.
2. Combine butter and chocolate in a small saucepan. Cook over low heat, stirring occasionally until butter and chocolate melt. Remove saucepan from heat.
3. Stir sugar into saucepan and set aside until mixture comes to room temperature.
4. Meanwhile, combine AP flour, cocoa powder, and salt in bowl. Stir until dry ingredients are well combined. Set dry ingredient mixture aside.
5. Once melted butter, chocolate, and sugar mixture has come to room temperature, add vanilla extract, followed by lightly beaten eggs. Stir with a spatula or wooden spoon just until eggs are incorporated into mixture.
6. Add dry ingredients (AP flour, cocoa powder, and salt) to saucepan and stir until there are no visible traces of flour or cocoa powder. Pour and fold caramel sauce into brownie mixture and pour batter into prepared pan. Bake for about 30-35 minutes or until batter is set all throughout. Allow brownies to cool after baking and remove from pan.
7. Place brownie on a flat working surface, such as a cutting board. Spread ganache with a spatula over the surface of cooled brownie until its entire surface is covered in ganache. Let ganache set for about 10 minutes before cutting brownie into pieces. (Note: If ganache is still pourable and not too thick, you may glaze brownie by pouring ganache over brownie and letting it drip down the sides. If using this method, be sure to place brownie over a rack that’s placed over a sheet tray, so that tray can catch drips of ganache after it’s poured over brownie).
8. Trim all edges with a serrated knife and cut brownie into squares.
9. Drizzle caramel sauce over brownies and add a small pinch of sea salt over every piece. Decorate each brownie by placing one small whole pretzel in the center or by sprinkling each piece with chopped pretzels.