Brownie Recipe
2 ounces unsweetened chocolate
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup flour
1/4 teaspoon salt
Directions
1. Preheat oven to 325 degrees F, Fill 24 mini muffin tins with paper
2. Melt the chocolate and butter in a double boiler
3. Remove from heat and stir in the sugar.
4.Next, stir in the vanilla extract and eggs. Finally, stir in the flour and salt
5. Pour into prepared muffin tin
6. bake for about 15min or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack
Caramel Recipe
1 C brown sugar
1/4 C light corn syrup
1/3 C whipping cream
3 Tbsp butter
1 tsp vanilla
Directions
For salted caramel use 1/2 – 1 tsp coarse sea salt. Add salt to desired saltiness.
Cook sugar, syrup and whip cream over medium heat for 5-6 minutes or until it reaches 230 degrees on a candy thermometer. Stir in butter and vanilla. let cool to room temp
Ganache Recipe
8 ounces semisweet or bittersweet chocolate
1 cup heavy cream
1/8 teaspoon coarse salt
Directions
Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes.
Assemble!
on each brownie put a swirl of caramel sauce then top with some piped ganache. Then add some more caramel sauce and sprinkle with some sea salt.. and watch them disappear
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