Emily Laurae

Triple Chocolate Brownies
0 Preheat the oven to 350°F and grease an 8x8 inch pan then line with parchment paper. 
1 Melt the butter and chocolate together in a double boiler over low heat, taking care not to overheat by mixing throughout the process. Once melted, remove from heat and allow the mixture to cool until the temperature is lukewarm.
2 Whisk together the egg, egg yolks, oil, greek yogurt, and vanilla extract in a medium bowl. Mix in the chocolate and butter combination then add sugars and whisk to combine.
3 Sift the all-purpose flour and black cocoa powder into the bowl with wet ingredients and add kosher salt. Fold everything together until the flour has been incorporated before adding chocolate and folding once more with a spatula.
4 Bake the brownies for 23-25 minutes - you should see that the tops of the brownies are no longer wet, but still quite soft when you gently press on them.
5 Remove from the oven and let them cool for about 20 minutes before cutting into squares and enjoying. If you prefer extra sharp edges, allow the brownies to cool further in the fridge for about an hour before cutting!
Homemade Caramel
10 Pour the sugar into a saucepan, and over medium-high heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color.
11 Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat.
12 Pour caramel into a glass container and allow to cool completely before adding to the top of brownies and top with flakey sea salt!