By Chef Chris Reynoso of ol' Buckaroo in Three Rivers
In a medium saucepan on medium-high heat, combine sugar with cold water. Stir to combine.
Let it continue to cook, without stirring, until sugar is a deep amber hue (approx. 10-12 minutes).
Meanwhile, warm the cream in a small saucepan.
Slowly whisk the warm cream into the sugar-water mixture. Simmer until smooth (approx. 2-3 minutes).
Remove from heat. Whisk in butter, and whisk in salt to taste.
Position an oven rack in the lower third of the oven and heat to 325 degrees.
Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, with extra on two opposite sides for easy brownie removal.
Heat 1-2 inches of water in a medium saucepan until just simmering.
Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl.
Rest the bowl over the simmering water (the bowl should not rest in or touch the water).
Stir the mixture occasionally, until the butter has melted and the mixture is very warm. (If gritty, it will become smooth after adding eggs and flour.)
Remove bowl from heat. Set aside to cool for 3-5 minutes until it is just warm.
Stir in the vanilla with a spoon. Add the eggs, one at a time, stirring vigorously after each one.
When batter looks thick, shiny, and well blended, add flour and stir until fully incorporated. Then beat with wooden spoon or spatula for 40-50 strokes. (The batter will be thick).
Beat vigorously until batter is pulling away from the sides of the bowl (Use a hand mixer, if needed).
Bake brownies for 20-25 minutes or until an inserted toothpick comes out from the center with a few moist crumbs. (Brownies are done when edges look dry and middle looks slightly underbaked).
Cool and chop up or break into bite-size pieces. Set aside.
Beat whipping cream on high. Add 1 tablespoon sugar for every 1 cup whipping cream to get stabilized whipped cream.
Add one layer of brownie pieces.
Drizzle some warm caramel.
Add some whipped cream.
Repeat layers, finishing with cream and caramel on top.
Ingredients
Directions
In a medium saucepan on medium-high heat, combine sugar with cold water. Stir to combine.
Let it continue to cook, without stirring, until sugar is a deep amber hue (approx. 10-12 minutes).
Meanwhile, warm the cream in a small saucepan.
Slowly whisk the warm cream into the sugar-water mixture. Simmer until smooth (approx. 2-3 minutes).
Remove from heat. Whisk in butter, and whisk in salt to taste.
Position an oven rack in the lower third of the oven and heat to 325 degrees.
Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, with extra on two opposite sides for easy brownie removal.
Heat 1-2 inches of water in a medium saucepan until just simmering.
Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl.
Rest the bowl over the simmering water (the bowl should not rest in or touch the water).
Stir the mixture occasionally, until the butter has melted and the mixture is very warm. (If gritty, it will become smooth after adding eggs and flour.)
Remove bowl from heat. Set aside to cool for 3-5 minutes until it is just warm.
Stir in the vanilla with a spoon. Add the eggs, one at a time, stirring vigorously after each one.
When batter looks thick, shiny, and well blended, add flour and stir until fully incorporated. Then beat with wooden spoon or spatula for 40-50 strokes. (The batter will be thick).
Beat vigorously until batter is pulling away from the sides of the bowl (Use a hand mixer, if needed).
Bake brownies for 20-25 minutes or until an inserted toothpick comes out from the center with a few moist crumbs. (Brownies are done when edges look dry and middle looks slightly underbaked).
Cool and chop up or break into bite-size pieces. Set aside.
Beat whipping cream on high. Add 1 tablespoon sugar for every 1 cup whipping cream to get stabilized whipped cream.
Add one layer of brownie pieces.
Drizzle some warm caramel.
Add some whipped cream.
Repeat layers, finishing with cream and caramel on top.