Recipe & Image taken from http://www.mydailymorsel.com
1 cup heavy cream
1/2 cup water
3 1/2 cups sugar
4 tablespoons light corn syrup
1/2 cup sour cream
1 1/2 sticks unsalted butter
3 ounces unsweetened chocolate, roughly chopped
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt
To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.