Chocolate Brownies with Homemade Caramel Sauce and Salted Caramel Frosting


Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 1 pint


For the Caramel Sauce:
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 cup heavy cream, divided
6 Tbsp unsalted butter


1. In a medium saucepan, melt butter on medium heat. Add sugars and 1/2 cup heavy cream. Continue whisking on medium heat until mixture comes to a boil (this process takes about 6-8 minutes). Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees. Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat.

2. Pour mixture into a pint sized mason jar and allow to cool at room temperature. Sauce will thicken as it cools. Refrigerate for up to two weeks. the sugars may crystalize when cold. You can reheat it in the microwave or bring it to room temperature. ENJOY.

3. To make brownies: Prepare a 13×9 brownie mix according to package directions. Cool completely before frosting. Use homemade caramel sauce in my Salted Caramel frosting recipe. Drizzle with additional caramel sauce. Sprinkle with a pinch of sea salt. ENJOY!

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