Fudge Brownie & Caramel Sauce

 

1/2 cup (1 stick, 113g)) butter, plus more for ramekins

6 ounces (170g) bittersweet chocolate, coarsely chopped

1 cup (200g) sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup (30g) dutch process cocoa powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons (84g) flour

1. butter 6 ramekins generously

2. melt butter and chocolate together, remove from heat

3. mix in sugar and add eggs one at a time. Sift flour, cocoa and salt over chocolate mixture, and fold in. Add vanilla extract and finish mixing everything together without overmixing

4. divide mixture into prepared ramekins. Bake at 350°F (180°C) for 30 minutes

Caramel Sauce

1 cup (200g) sugar

1/4 cup (60ml) water

1/2 teaspoon salt

2 tablespoons (28g) butter

1/2 cup (60ml) heavy cream

1/2 teaspoon vanilla extract

1. combine sugar, salt and water in a saucepan. On medium to low heat, whisk until sugar has dissolved. After sugar dissolves, stop whisking, and allow to boil until mixture gets an amber color. Be careful not to burn the caramel

2. remove caramel from heat, and immediately  whisk in butter. Pour in heavy cream and mix well

For serving, top each brownie ramekin with caramel sauce and vanilla ice cream