Salted Caramel Brownies (Print Version)
# Ingredients:
→ Whipped Caramel
01 -
1 cup granulated sugar (200g)
02 -
6 Tbsp unsalted butter, room temperature (85g)
03 -
1/2 cup heavy cream, room temperature (120g)
04 -
1 tsp vanilla extract or vanilla bean paste (5g)
05 -
1/2 tsp fine salt (3g)
→ Brownie Batter
06 -
1 1/2 cups granulated sugar (300g)
07 -
3/4 cup all-purpose flour (95g)
08 -
2/3 cup unsweetened cocoa powder (65g)
09 -
1/2 cup powdered sugar (65g)
10 -
1/2 cup dark chocolate chips, chopped (90g)
11 -
1/2 tsp fine salt (3g)
12 -
2 large eggs, room temperature (112g)
13 -
1/4 cup vegetable or canola oil (55g)
14 -
1/4 cup unsalted butter, melted (55g)
15 -
2 Tbsp water (30g)
16 -
1 tsp vanilla extract or vanilla bean paste (5g)
→ Garnish
17 -
Flakey sea salt, for sprinkling
# Instructions:
01 -
Make the caramel first so it has plenty of time to cool down. Warm a medium saucepan over medium to medium-high heat. Gradually add the sugar about 1/4 cup at a time, stirring as needed with a rubber spatula. Wait until each addition is mostly dissolved before adding more. As it melts, the sugar will gradually turn amber.
02 -
Once all the sugar has melted into a beautiful amber liquid, turn off the heat. Carefully add the butter in small amounts (about 2 Tbsp at a time), stirring until incorporated. Then gradually stir in the heavy cream, vanilla, and salt. The mixture will be thin but will thicken as it cools. Pour into a container and refrigerate to speed up cooling.
03 -
When the caramel has reached room temperature, grab your mixer. Whip it on medium-high speed for 1-2 minutes until it becomes noticeably lighter in color and thicker in texture. Set aside while you make the brownies.
04 -
Preheat your oven to 325°F (162°C). Line an 8-inch square metal pan with parchment paper, leaving some hanging over the sides for easy removal, and give it a light spray of cooking oil. If you don't have a square pan, a round 8 or 9-inch metal pan works too.
05 -
In a medium bowl, combine the granulated sugar, flour, cocoa powder, powdered sugar, chopped chocolate chips, and salt. Give it a good stir to make sure everything is well mixed.
06 -
In a large bowl, whisk together the eggs, vegetable oil, melted butter, water, and vanilla until well combined.
07 -
Add the dry ingredients to the wet ingredients and stir just until combined - don't overmix! The batter will be quite thick. Spread it evenly in your prepared pan and bake for 40-45 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
08 -
Let the brownies cool completely on a wire rack (or speed things up with 30 minutes in the freezer). Once fully cooled, spread the whipped caramel in an even layer over the top. Sprinkle with a generous pinch of flakey sea salt.
09 -
For perfect slices, warm a sharp knife under hot water, dry it completely, then cut. Clean the knife between each slice. Store leftover brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
# Notes:
01 -
If your butter doesn't fully incorporate into the caramel (which can happen if the temperature is slightly too high), don't worry! Just stir it in gradually as the caramel cools and it will come together at room temperature.
02 -
You can make the caramel up to 2 weeks in advance and store it in an airtight container in the refrigerator.
03 -
These brownies freeze beautifully for up to 3 months. Freeze the plain brownies (without caramel), then thaw overnight in the fridge before topping with caramel and serving.
04 -
For an extra-indulgent dessert, serve these brownies slightly warm with a scoop of vanilla ice cream.