Prohibition Salted Caramel Brownies

For the Brownies:
2 sticks unsalted butter
2 cups milk chocolate chips
4 oz. semi-sweet baking chocolate, chopped
3 large eggs
1 tablespoon vanilla extract
1 cup granulated sugar
1 ½ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350°F. Place parchment paper in a 13×9″ glass baking pan and set aside.
In a medium sized saucepan over medium heat, melt the two sticks of butter. Once butter is completely melted, remove from heat and add the chocolate chips and baking chocolate. Stir until all chocolate is melted. Cool to room temperature, stirring occasionally.
In a large bowl, whisk together the eggs, sugar, and vanilla. Add a little bit of the cooled chocolate to the egg mixture, and stir. Continue adding the entire chocolate mixture, whisking gently as you pour. Set aside.
Using a separate small bowl, combine flour, baking powder, and salt. Slowly add this mix to the other chocolatey bowl, and stir with a wooden spoon. Once mixture is thoroughly combined, pour into the baking pan, and evenly spread with the spoon.
Bake for 35-38 minutes, until top middle of brownie is set and toothpick inserted in the center comes out clean. Cool completely.

Salted Caramel Topping:
½ cup heavy cream
2 cups granulated sugar
½ cup water
½ cup unsalted butter, cubed
2 teaspoons sea salt
1 teaspoon sea salt to sprinkle
In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Boil sugar, occasionally swirling the pot and scraping down sides with a wet pastry brush. Do not stir though, as sugar boils and reaches a dark amber color, about 12 minutes.

Don’t walk away from this. The next part needs to happen quickly. Remove from heat and immediately whisk in cream, butter, and salt until smooth. Pour over cooled brownies and sprinkle with additional sea salt. Allow brownies to set for an hour, or as long as you can wait.
Once cool, transfer brownies to a cutting board and peel back the parchment. Cut into shapes and serve.

Recipe Provided by Shelly Ruybalid