Double-Chocolate Salted Caramel Brownies

These fudgy Salted Caramel Brownies use both Dutch-process cocoa powder and melted semi-sweet chocolate for a deep, cocoa-forward flavor. Silky homemade salted caramel is swirled through the middle and drizzled on top for pools of toffee-like caramel, then finished with flaky sea salt. An extra egg yolk keeps them dense and tender without turning them cakey. All you need is a heavy-bottomed saucepan and an 8×8 square pan to whip these up.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 283kcal

Author Kelly Nash

Cost $10

Equipment

Ingredients

1 cup salted caramel sauce homemade or storebought
10 tbsp unsalted butter room temperature
4 oz semi-sweet chocolate bar chopped (about ½ cup + 1 tbsp of chocolate)
1 cup granulated sugar
2 large eggs
1 egg yolk
1½ tsp vanilla extract
½ cup all-purpose flour
¼ cup dutch-processed cocoa powder
¾ tsp salt
flaky sea salt for topping

US Customary - Metric

Instructions

Preheat oven to 350°. Line an 8x8 baking pan with parchment paper and set aside.
In a microwave-safe bowl, heat butter and 4oz of chopped chocolate on high for 30 seconds. Mix and then heat in 10 to 15-second intervals (mixing in between) until the mixture is smooth and melted together.
10 tbsp unsalted butter, 4 oz semi-sweet chocolate bar
Once melted, add to a large bowl with the sugar and whisk until combined. Add in the eggs + yolk, as well as the vanilla extract.
1 cup granulated sugar, 2 large eggs , 1 egg yolk, 1½ tsp vanilla extract
Add the dry ingredients- flour, cocoa powder, and salt. Fold in with a rubber spatula until everything is just combined and there are no streaks of flour left.
½ cup all-purpose flour, ¼ cup dutch-processed cocoa powder, ¾ tsp salt
Pour a little over half the brownie batter into the pan, and then take 3/4 cup of the caramel sauce and spread over top. You can use a knife to swirl it into the brownies, just be careful not to go all the way to the edge. Top with the rest of the brownie batter.
1 cup salted caramel sauce
Bake for 30-35 minutes, or until the brownie edges set and the center does not jiggle. You can test with a knife or toothpick, but the caramel centers may make it hard to see when the brownie portion is actually done.
Allow the brownies to cool completely (about 1 hour), drizzle the remaining caramel sauce on top, and cut into 12 squares! Finish with some flaky sea salt and enjoy!
flaky sea salt

Notes

Using a 9×9 pan? The brownies will be thinner, so start checking for doneness at about 30 minutes.

Storing and freezing the brownies

Let the brownies come to room temperature. If you used parchment paper, carefully pull the brownies out of the pan- they should come out clean.
Wrap the whole thing in plastic wrap then tin foil and freeze for up to 2 months. Don’t cut them before freezing.
Make sure to defrost the brownies on the counter before cutting them and drizzling your caramel on top.

Storing and freezing caramel sauce

After the caramel cools down completely, pour it into a glass jar or container and you can refrigerate it for up to 1 month. The caramel solidifies as it cools, but you can reheat it in the microwave or on the stove so it’s liquid again (for drizzling on your brownies later).
You can also freeze the salted caramel. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up as I said above.

Nutrition