Salted Caramel Brownies
These salted caramel brownies are rich, fudgy, and swirled with gooey caramel for an irresistible homemade treat. The combination of decadent dark chocolate and creamy salted caramel creates the perfect balance of sweet and salty. Easy to make and perfect for sharing, these brownies are sure to satisfy any chocolate craving sweet tooth.
Equipment
- 1 sauce pan
- 1 whisk
- 1 8x8 (20 cm) or 9x9 (23 cm) pan aluminum preferred
- 2 sheets parchment paper
Ingredients
Salted Caramel
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter
- ½ cup (120 ml) heavy cream, room temperature
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Dark Chocolate Brownies
- 1 cup (226 g) unsalted butter, sliced
- 1½ cups (9 oz, 255 g) dark chocolate, divided
- 1 teaspoon espresso powder
- 3 large eggs, room temperature
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (40 g) Dutch processed or dark cocoa powder
- ½ teaspoon salt
- ¾ cup (90 g) all purpose flour
Instructions
- Make the salted caramel. Add sugar to a clean pan. Heat the sugar over low - medium heat for about 5 - 6 minutes or until the sugar starts to melt and turns an amber color. Once the sugar has done this, remove the pan from the heat and add the butter. Stir the butter in for 1 - 2 minutes. Move the pan back onto the heat and add the heavy cream. Stir the heavy cream into the melted butter sugar mixture for 1 minute. Remove the pan from the heat once again. Stir in the vanilla and salt until well combined. Pour the hot caramel into a heat safe container. If you plan on making homemade caramel, allow about 10 minutes to make the caramel and another 20 - 30 for the caramel to cool enough to use in the brownie recipe.1 cup (200 g) granulated sugar, 6 tablespoons (85 g) unsalted butter, ½ cup (120 ml) heavy cream, room temperature, 1 teaspoon salt, ½ teaspoon vanilla extract
- Preheat the oven to 350 F (177 C). Line a 8x8 (20 cm) or 9x9 (23 cm) pan with parchment paper along the bottom and two sides. Repeat with another strip of parchment paper to cover the other two sides.
- In a microwave safe mixing bowl add the butter and 1 cup of dark chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.1 cup (226 g) unsalted butter, sliced, 1½ cups (9 oz, 255 g) dark chocolate, divided, 1 teaspoon espresso powder
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy. Stir in the remaining ½ cup (85 g) chocolate chips.3 large eggs, room temperature, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract , ½ cup (40 g) Dutch processed or dark cocoa powder , ½ teaspoon salt , ¾ cup (90 g) all purpose flour
- Evenly pour ½ of the brownie batter into the prepared pan. Swirl in about ¾ cup (180 ml) cooled salted caramel into the brownie batter. Top with the remaining brownie batter. Bake the brownies for about 30 - 40 minutes. For a 9 x 9 pan, the baking time should range for 30 - 35 minutes. For 8 x 8 pan, the baking time should range for 35 - 40 minutes.
- Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes. Top with more salted caramel and enjoy.
Notes
Make Ahead: Make the salted caramel up to 3 - 4 days ahead. Warm in the microwave and stir well before using in the brownie recipe. Making this ahead of time will save abou 1 hour of prep time for the brownies.
Store: Once the salted caramel brownies have cooled completely to room temperature, store them in an airtight container at room temperature the day they are made or in the fridge for up to 1 week. For longer storage, I recommend freezing the brownies. If you plan on freezing the brownies, a suggest waiting to top the brownie with caramel until right before serving.
Salted Caramel Brownies Troubleshooting Tips
- Brownies are cakey instead of fudgy: Too much flour or overbaking can make brownies cakey. Measure your ingredients carefully and remove the brownies when the center is set but still moist, following your recipe's doneness cues.
- Caramel is too runny: Thin caramel can make brownies overly gooey and difficult to slice. Use a thick, spoonable caramel sauce that holds its shape when added to the batter.
- Caramel sinks to the bottom: Caramel is heavier than brownie batter, so some sinking is normal. Use the consistency recommended in your recipe and gently swirl the caramel rather than mixing it completely into the batter.
- Caramel becomes hard or chewy: Caramel can firm up considerably as it cools, especially if cooked to a high temperature. Use a caramel sauce suitable for baking brownies rather than a hard caramel candy mixture.
- Brownies are too gooey to cut: The brownies or caramel may need more time to cool and set. Let them cool completely before slicing, and chill briefly if the caramel is still too sticky.
- Caramel leaks out of the brownies: Too much caramel or spreading it too close to the edges can cause leakage. Use the recommended amount and leave a small border around the pan.
- Brownies stick to the pan: The caramel can become sticky during baking. Line your pan with parchment paper, leaving an overhang so you can lift the cooled brownies out easily.
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