Yield: 12 brownies
Salted Caramel Brownies
⭐️Test Kitchen Approved!⭐️This fudgy salted caramel brownies recipe is as easy as a box-mix, but way richer and more chocolatey for an indulgent sweet treat. Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top!
Ingredients
- 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, firmly packed
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 2 tablespoons un-sweetened cocoa powder
- 1 teaspoons salt
- 1 cup salted caramel sauce, divided
- Flaky sea salt, to taste
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Instructions
- In a double boiler, or a glass/metal bowl over a pan of simmering water, melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
- Preheat oven to 350°F. Prepare a 9x13 baking pan by buttering the sides and bottom of the pan. Then lining the bottom with a sheet of parchment paper.
- Add all 5 room temperature eggs and vanilla. Whisk until just combined. Do not overmix, this will ruin your fudgy brownies.
- Sprinkle the flour, cocoa powder, and salt over the chocolate mixture. Using a whisk, gently combine the dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
- Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle 1/2 cup (do not use more than 3/4 cup or your brownies will not bake correctly) caramel sauce evenly over the top of the batter. Don't get too close to the edges with the caramel sauce, leave about an inch around the edges.
- Pour the remaining brownie batter over the caramel layer. Level it out (carefully, so you don't mess up the layer underneath) with a spatula. Drizzle the remaining caramel on top in a design of your choice. Add a hearty sprinkle of flaky sea salt on top, to taste.
- Bake for 30 to 35 minutes, rotating the pan once half way through baking. Check the brownies using the toothpick method. The brownies are done when the toothpick comes out with just a few moist crumbs attached.
- Let brownies cool, before cutting and serving as desired.
Video
Notes
Store: Place them in an airtight container for up to 4 days. Or store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.
Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.
Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.
Nutrition
Serving: 1 brownie, Calories: 395kcal, Carbohydrates: 55g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 293mg, Potassium: 87mg, Fiber: 1g, Sugar: 45g, Vitamin A: 622IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg