Caramel Brownies: Delicious way to use caramel

My family always crave for caramel, not only the sauce but they love everything with caramel.

Even you can find it everywhere, I still think that homemade caramel is the best, because you can choose the stage of the caramel, the brand of whipping cream that you want to use or even the saltiness ^^.
I just posted How to make caramel (video), and this recipe is one of many delicious ways that you can enjoy the caramel. (actually, just spreading it over a toast is great, and it's easier, hehe). So, if you already have the caramel sauce, you can use it in this recipe (you will need 120 g of it), and for anyone who don't want to make the caramel sauce, you can choose the easier way by melting soft caramel toffee and use it in this recipe too.
As the caramel is sweet, I use 70% dark chocolate in the recipe, and to add more chocolate punch, I place a lot of dark chocolate on top of the brownie (you can use more or less chocolate to suit your taste).
Because the caramel sauce is soft, you can't bake the brownie until fully set, just bake until the side of the brownie set. Remove it from the oven, let it cool and refrigerate to firm it up instead. If you love gooey texture, store the brownie in room temperature, but I suggest refrigerate before cutting to get neat pieces.

Recipe: Caramel brownie
สูตรภาษาไทย: คาราเมลบราวนี่

日本語のレシピ：チョコキャラメルブラウニー
Youtube: คาราเมลบราวนี่, Caramel brownie, チョコキャラメルブラウニー

Caramel Brownies

Makes 15x15 cm

Caramel sauce
1 tsp ................... Water
80 g ................... Granulated sugar
80 g ................... Whipping cream
........................... Pinch of Salt

Brownie
100 g .................. Unsalted butter
100 g .................. Dark chocolate (70%)
2 ......................... Eggs
85 g .................... Light brown sugar
75 g .................... All purpose flour
1/8 tsp ............... Salt

Topping
120 g .................. Caramel sauce
40 g .................... Dark chocolate (70%), crushed

Combine the sugar and water in a heavy saucepan, place over medium heat.

Meanwhile warm the whipping cream in a microwave (600W) for 40 seconds.

When the sugar turn into light amber, remove from the heat and pour the whipping cream and salt into the pan. Stir to combine.

Return to the heat stir until fully combine.

Remove from the heat, pour into a cup and let it cool completely before using.

Line the 15x15 cm pan with baking paper.
Preheat an oven to 180℃.
Put the chocolate and butter into a microwavable bowl.
Heat in a microwave (600W) for 2 minutes.