1/4 teaspoon salt
For the Caramel:
3/4 cup sugar
3 tablespoons light corn syrup
4 tablespoons butter
1/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
For the Chocolate Coating:
1 1/2 cups chocolate chips or chopped chocolate
1/4 cup chopped salted peanuts
Directions:
For the Brownies:
Preheat the oven to 350°F. Lightly grease an 8×8 inch baking pan.
Combine the sugars and butter and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
Stir together the cocoa and salt. Add the dry ingredients to the batter and blend until smooth.
Pour into prepared pan and bake about 25 minutes.
For the Caramel:
In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally, until caramel-colored. Add the butter and stir until melted. Add the cream and stir until combined. If clumps form, return to heat and stir until dissolved. Add the salt and vanilla. Refrigerate until completely cooled.
Assembly:
Once the brownies are slightly cooled but still a bit warm, cut them into squares. Squish each square and form it into a ball. Make an indentation with your thumb and fill it with cooled caramel. Seal the brownie around the caramel and roll it into a round ball. Place on a parchment paper-lined pan.
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