salted caramel and milk chocolate brownies

The holidays just got a little bit sweeter with these Salted Caramel and Milk Chocolate Brownies. Homemade caramels stuffed into a milk chocolate and hazelnut brownie batter. Then baked and finished with a light sprinkle of flaky sea salt. Every last bite of these indulgent brownies is melt in your mouth delicious. Package them up for gifting, or serve as your Christmas dessert. They’re simple to make and guaranteed to be hit!

INGREDIENTS
CARAMEL

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons salted butter, at room temperature, cut into chunks
• 2 teaspoons vanilla extract

BROWNIES

• 2 sticks (1 cup) salted butter
• 4 ounces milk chocolate, chopped
• 1 1/2 cups granulated sugar
• 1 tablespoon instant coffee powder
• 1 tablespoon vanilla extract
• 2 tablespoons hazelnut liquor (optional)
• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• flaky salt

INSTRUCTIONS

1. To make the caramel. Line an 8x8 baking dish with parchment paper. 
2. In a large pot, cook the sugar over medium heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. The caramel will bubble and begin to hard, just keep stirring and slowly add the cream and then whisk until combined.
3. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, Remove from the heat and stir in a pinch of salt and the vanilla. Pour into the prepared pan. Transfer to the freezer and freeze for 20-30 minutes to harden. Cut the caramel into 1/2 inch squares. 
4. Meanwhile, make the brownies. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
5. ..................................

For full instructions please see : www.halfbakedharvest.com

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