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Salted Caramel Brownies

These Salted Caramel Brownies are fudgy, gooey, and extremely rich. Stuffed AND topped with a silky homemade salted caramel sauce, you can't go wrong with this recipe!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 443kcal
Cost $5

Ingredients

Salted Caramel

  • 1 cup granulated sugar
  • 6 tablespoon unsalted butter room temperature, cubed
  • ½ cup heavy cream room temperature
  • 1 teaspoon sea salt
  • ½ teaspoon vanilla extract

Brownies

  • 1 cup unsalted butter room temperature
  • 4 oz semi-sweet chocolate chopped (about ½ cup + 1 tablespoon of chocolate)
  • 1 cup granulated sugar
  • 2 large eggs plus 1 egg yolk
  • teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt

Instructions

Make the salted caramel:

  • In a medium saucepan, heat the sugar on medium-high for about 5-6 minutes. Use a heat-proof rubber spatula to stir the sugar to make sure it doens't burn on the bottom. The sugar will get lumpy at first, then turn a golden brown color.
  • After the sugar has completely melted, there are no more clumps, and it's a nice dark amber color, remove from the heat and add in the butter. Be careful because it should rapidly bubble at first. Use your spatula to stir the mixture for 1-2 minutes, until the sugar and butter come together. If they seem like they are separating just continue to mix, it will eventually come together!
  • Put the mixture back on the heat and slowly add in the heavy cream while stirring, this should bubble as well. Let it boil/bubble for about 1 minute and then remove from heat, adding in the salt and mixing to combine everything together. Let it cool.

Make the brownies

  • Preheat oven to 350°. Line a 9×9 baking pan with parchment paper and set aside.
  • In a microwave-safe bowl, heat butter and 4oz of 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. Once melted, add to a large bowl with the sugar and mix until combined. Add in the eggs + yolk, as well as the vanilla.
  • Add the dry ingredients- flour, cocoa powder, and salt. Mix until everything is combined and there are no streaks of flour left.
  • Pour a little over half the brownie batter into the pan, and then take ¾ 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.
  • Bake for 30-35 minutes or until a knife inserted in the center of the brownies comes out clean. 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!

Notes

  • Line your pan with parchment paper- this is not completely necessary, but I advise it because it makes taking your brownies out and cleaning up SO much easier.
  • Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
  • Don't overmix the batter- make sure when mixing the dry ingredients into the batter to not overmix. You ideally want to only mix until you no longer see streaks of flour/cocoa powder in the bowl. Overmixing can lead to dense brownies.
  • Don't overbake the brownies- overbaking brownies will give you one thing- dry brownies. Which is the opposite of what we want! Make sure to bake them until they are just set, but not completely done.
  • Let them cool in the pan- brownies will continue to bake after you take them out of the oven, so allow them to cool in the pan. They also slice easier if you allow them to cool completely before serving.

Nutrition

Calories: 443kcal | Carbohydrates: 45g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 358mg | Potassium: 136mg | Fiber: 2g | Sugar: 37g | Vitamin A: 838IU | Calcium: 27mg | Iron: 1mg