Name: Caramel-Layered Dark Chocolate Brownies
Yield: Makes 25 brownies
Ingredients: Nonstick baking spray; 5 ounces unsweetened chocolate, finely chopped; 2 ounces bittersweet chocolate, finely chopped; 12 tablespoons (6 ounces; 1½ sticks) unsalted butter, cut into small pieces; 2 large eggs, room temperature; 1 large egg yolk, room temperature; ¾ cup (5 ounces) superfine sugar; ¾ cup (4½ ounces) firmly packed light brown sugar; 1 teaspoon pure vanilla extract; ¾ cup (3¼ ounces) all-purpose flour; 3 tablespoons natural cocoa powder; ¼ teaspoon kosher or fine-grained sea salt; 1 recipe Classic Caramel Sauce , chilled; 4 ounces bittersweet chocolate (64 to 72% cacao content), finely chopped; ½ cup heavy whipping cream; 1 (8-inch) square baking pan

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Caramel-Layered Dark Chocolate BrowniesAlexandra Defurio

These intensely flavored dark chocolate brownies are spread with a layer of caramel then topped with bittersweet chocolate ganache. Caramel and deep chocolate flavor burst in your mouth with every bite. Both the brownies and the caramel can be made in advance then assembled the day you plan to serve them. Because these are so intense, a small square is extremely satisfying.

Keeping: Store the brownies without the topping between layers of waxed paper in an airtight plastic container, at room temperature, for up to 4 days. To freeze for up to 4 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Label and date the package. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.

Making a Change: Add 1 cup roughly chopped walnuts to the batter before pouring into the pan to bake and mix them in thoroughly.

Streamlining: The Classic Caramel Sauce can be made up to 2 weeks in advance and kept in a tightly covered container in the refrigerator.

Recipe notes

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