(This recipe has been doubled)
Brownies
2 oz. unsweetened chocolate
6 oz. semi-sweet chocolate
3 sticks butter
4 cups sugar
6 eggs
1 tbsp vanilla
2 cups flour
Caramel (optional)
1 cup granulated sugar
6 tbsp butter unsalted, softened, cut into pieces
1/2 cup heavy whipping cream room temperature
1 tsp sea salt
Melt chocolate and butter in saucepan. Remove from heat, then add sugar and stir until well mixed. Add eggs one at a time. Mix in flour and vanilla. Place in greased 10×15 pan. Bake at 350 degrees until barely done, about 45 minutes.
For caramel:In a medium saucepan, add the sugar and cook over medium-high heat for 5-7 minutes. Use a spatula to stir the sugar every 1 to 1 & 1/2 minutes, making sure to rotate sugar off the bottom of the pan. Cook until lumps in sugar dissolve and melted sugar turns a dark amber hue.
Remove saucepan from heat and add in chopped butter. Mixture will bubble and boil – this is okay. Stir sugar and butter until completely melted and combined, about 2-3 minutes.
Add cream and salt to saucepan, stir together, then return the saucepan to heat for 30 seconds, stirring constantly.
Allow sauce to cool for at least 15 minutes. Sauce can also be stored in the refrigerator and warmed up when ready to use.