[0:00]Hey, I'm John Canell. And today on Pizza Kitchen, we're making mind blowing caramel brownies. So let's get started. First off, set of oven to 350 and grease and line an 8 by 8 inch baking dish with parchment paper. Now, in a big bowl, I have one cup of melted butter. It's unsalted. I'm going to add 3/4 of a cup of cocoa powder to this. You can use Dutch process or natural. Both will be delicious. That is 75 grams. Normally, I would sift the cocoa powder, but because we're bloating it in this warm butter. Don't worry about it. Okay, we're going to give this a list. It'll break up all the lumps of cocoa powder and work it into a wonderful glossy chocolate mixture. Time for a quarter cup or 50 grams of granulated sugar and one packed cup or 220 grams of light brown sugar. This is a lumpy mess though, so Break it up in your hands carefully just to give those lumps a head start. Otherwise you'll be whisking for ever. These brownies are going to be so good. I've been making them unrepeat and they're becoming a favorite with all my friends. Time to add three eggs in. Eggs are going to help hold everything together in this recipe. They're acting as a binding agent. And of course, the yoks add a little bit more richness, but let's be honest, the butter is there to do that job. I'm also adding in a tablespoon of vanilla and to balance all this out. Half a teaspoon of salt. This, however, is curry salt if you're using a fine grain salt I would use a heaping quarter teaspoon. I'm going to set my scale aside and whisk this until it is nice and smooth. This is an important step so whisk whisk whisk and if you don't want to, you can use an electric mixture. So mixing in this step is helping everything mix together of course, but you're also distilling some of those sugars and that can give you that beautiful cracker top that a lot of people really cheerish in a brownie. These brownies might just be topped with caramel and a little bit of flaky sea salt, so You don't really know it's the top. Okay, that looks gorgeous. Oh my gosh, and I wish you could smell this. Now we're going to add one cup of semi sweet chocolate chips. It's 180 grams along with one cup or 120 grams of all-purpose flower. That's all you need to hold this entire brownie together. I'm just using this as a scoop because it actually holds way more of flower than you need, which is why a scale is so nice. Now my scale is done. I'm going to stir this in carefully. I don't want to overmix the batter and get a browning that's anything less than melting your mouth amazing. Stir this until it's just combined and that last streak of flour disappears. And it's way easier with the spatula than it is with a whisk. This looks amazing. I need half of it in my pan right now. This is basically a sandwich. So on the bottom and the top we have browning and in the middle we have the most amazing caramel. And it does not have to be exactly 50% on the top and the bottom, it could be a little bit more or less, so don't break the scale out just yet. You do want to smooth that out into a nice even layer though because the caramel will just flow wherever it goes. So that your bronys are a side. Now, let's talk about the caramel. For this, we're going to use some chucky caramel. They're premade and delicious. Unwrap these and we want about 10 to 11 oz. It's really up to you. 11 oz if you're pouring caramel all over the top and 10 oz if you're not. I pre-unwrapped some of these thinking, oh, I'll save time for the video. But you saw how soft they are. They're all stuck in this bowl. Look, it's like melted in here. It's not even hot right now. That's going to be fun. Grab a small sausage pan and we're going to place this over a medium low heat. Open up a 14 oz can of sweet and condensed milk, one of my favorite things to eat. I actually put it in my coffee and it's amazing. We're going to warm this up and you need to stir it around because the edges can kind of get burnt. And by the way, if you want to make this from scratch, yeah, good for you. You can use my caramel recipe from the caramel apple post, which is also a video and I'll put a link in the description box below for that. So stuck. Oh, why did I wrap these early? Okay, got two out. Uh, don't wrap your caramel too early. just as you warm this milk. I should have buttered this before. I put them in.
[4:39]That's a good tip for you if you're unwrapping your caramels early. Add it Oh, it's butter. So, make sure you stir frequently because this will burn on the bottom, you won't even know. Not that it's ever happened to me. So, well that's happening. Okay. Ah, success it came out. If you want to unwrap your caramel head of time, go ahead and spray that bowl with a little bit of baking spray or just grease it. My sweet and condensed milk is nice and warm, so I'm going to add that caramel blob right in there and it will melt eventually. It's better if it's not one giant piece, but it is what it is. You might have recognized the packaging of those caramel's where of course, where there's original grandma's favorite. Brian loves them too. I actually had to hide them so he wouldn't eat them all. Once your camels are almost melted, remove from heat and just keep stirring. That residual heat left over will melt everything and you don't have to worry about anything burning. This looks amazing. So if you see any lumps, don't worry about it, everything will just get sorted out in the bake, but if you're a double Virgo and you can't take it, have a whisk and just whisk them away and they'll be gone and so smooth and amazing.
[6:00]serve about a third of the caramel for later. Let's just graciously put that into a little bowl. The remaining caramel will go right over that brown layer. Look at that.
[6:15]Totally snuck a bit off camera. So good. Smooth that out into an even layer just so it reaches the edge and nothing is pulled up. I'm already fantasizing about eating a giant piece of this with my coffee. Ah, delicious. The remaining brown butter goes on top. You can spoon it out or use a triggered ice cream scoop like this. Just don't try and press it in. Um it'll totally level itself out. And if you used way more than half of the browning butter on your uh bottom and there's not enough to cover the top. Don't worry about that. It'll find a way and even if there's caramel poking out, it'll just look amazing. Once all your browning butter is out, you'll see it's already starting to melt because the caramel is so warm. Now, you can gently do a little spreading if you want. You're really just nudging it along. It's not a full smooth. My bronies are ready to go into the oven 350 for 35 to 45 minutes. Less time means a brower brony, maybe a little bit more stretched too, but even 45 will still have a nice pull and a delicious, delicious texture. Here you go. Let your bronies cool completely before cutting them. They're going to be molten otherwise. Now, uh, my handles worked. We love an easy release. Allow your brownies to cool completely before giving them a cut. Warm up the remaining caramel on 50% power, it's like 30 seconds or so and then drizzle over your brownies along with a sprinkle of salt. Now, they're ready to enjoy. This brownie, oh my gosh, do you see this?
[7:54]Pure magic. It's chocolate, caramel, melted in your mouth, decadent, amazingness. I hope you get a chance to make this recipe. And if you like this video, check out my chocolate playlist.
