Salted Caramel Brownies
Total Time
1 hour + 1 hour chilling
Prep Time
25 minutes
Cook Time
35 minutes
Rating
4.7 out of 5 stars
(9)
Ingredients
16 brownies
- 2/3 cup (86g) all purpose flour
- 1/2 cup (50g) dutch process cocoa powder
- 1/2 tsp salt
- 2 large eggs + 1 egg yolk
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) unsalted butter, melted
- 1 tsp instant coffee granules
- 2 tsp vanilla extract
- 3.5 oz 70% cocoa dark chocolate, chopped
- Flaky sea salt for sprinkling
- Homemade Salted Caramel (CLICK HERE)
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Preparation
Step 1
Once the caramel is made, pour half of it onto a small baking pan lined with parchment paper and the other half in a jar.
Step 2
Place the sheet of caramel in the freezer and the jar of caramel in the refrigerator. Allow both to freeze/chill while we make the brownie batter.
Step 3
Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper. Use two sheets of parchment paper to cover both the bottom and all four sides of the pan.
Step 4
Whisk together the flour, cocoa powder, and salt in a small mixing bowl and set aside.
Step 5
In a large mixing bowl, vigorously whisk together the eggs and sugars until the mixture turns pale, creamy, and light (about 2-3 minutes of whisking).
Step 6
Pour in the melted butter, coffee granules, and vanilla and whisk to combine.
Step 7
Dump in the dry ingredients and use a rubber spatula to gently fold the batter. Right before the batter is fully mixed, add in the chopped chocolate and fold to fully combine.
Step 8
Pour the batter into the prepared baking dish and spread it even.
Step 9
Remove the caramel from the freezer. It should be firm but still somewhat soft. Use a spoon to scrape the caramel and dollop onto the brownie batter. Once all the caramel is added, use a butter knife to gently swirl the batter.
Step 10
Bake for 33-35 minutes. The caramel will have completely disappeared, leaving behind holes and crevices throughout the surface of the brownie. Allow the brownie to cool for about 20 minutes then drizzle the jar of caramel on top, aiming to fill each crevice with the caramel.
Step 11
Chill the brownies for about 1 hour, or until the bottom of the pan is no longer warm to the touch. Sprinkle with a generous amount of flaky sea salt. Then slice and enjoy!
Step 12
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Chef's notes
Caramel is basically melted sugar mixed with butter and cream. Ensure butter and cream are at room temperature to avoid shocking the sugar.
Let the sugar melt on its own before whisking to ensure even melting.
If caramel turns clumpy, keep whisking over low heat to smooth it out.
