These brownies are killer. A lot of brownies probably get that label, but these are the real deal. I've had some practice with making caramel and now I can't get enough. This caramel not only has cream in it and a generous pinch of salt, but also sour cream, which was a first for me. It's so rich and creamy and the salty kick at the end just makes you want more.
And more and more... and then before you know it, they're gone. Which is why I gave most of them away before I ate them all myself. It would have happened. I was very impressed by how well the brownie itself turned out. I've made some other brownies that never set up, but these were perfect the very first time. There is an original Baked Brownie that I have not yet had the pleasure of making, but these are the same, just with an extra layer of salty caramel inside. You can't really tell it's in there until you take a bite, so I decided to drizzle my brownies with some of the extra caramel and then sprinkled them with sugar and sea salt . Baker's prerogative.
I'm so glad I got over caramel intimidation. You should, too. It's more worth it than I can say. Have a candy thermometer handy, keep an eye on it and you will have liquid gold on your hands. Stop by Baked Sunday Mornings to see everyone else's take on the best brownie you will ever eat. The recipe will be posted there. But get the cookbook, because you're going to want all the recipes anyway. And come back in two weeks to see what comes next.