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Salted Caramel Brownies Recipe

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★★★★★

4.7 from 145 reviews

These Salted Caramel Brownies combine the rich, fudgy texture of bittersweet chocolate with a luscious layer of salted caramel sauce, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Ideal for chocolate lovers seeking an indulgent treat with a gooey caramel surprise.

Ingredients

Scale

Chocolate Base

  • 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, room temperature

Sugars

  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, firmly packed

Wet Ingredients

  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 1/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt

Caramel & Finish

  • 1 cup salted caramel sauce, divided
  • Flaky sea salt, to taste

Instructions

  1. Melt Chocolate and Butter: Set up a double boiler by placing a glass or metal bowl over a pan of simmering water. Add the bittersweet chocolate chips and butter to the bowl. Stir occasionally until melted and combined. Turn off the heat but keep the bowl over the water, then stir in both granulated and brown sugars until fully incorporated. Remove from heat and allow the mixture to cool to room temperature, about 30 minutes.
  2. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Butter the sides and bottom of a 9×13-inch baking pan, then line the bottom with parchment paper for easier removal.
  3. Add Eggs and Vanilla: To the cooled chocolate mixture, add the 5 room temperature eggs and vanilla extract. Whisk gently just until combined to maintain a fudgy texture; avoid overmixing.
  4. Incorporate Dry Ingredients: Sprinkle the flour, cocoa powder, and salt evenly over the chocolate mixture. Using a whisk, gently fold the dry ingredients into the wet ingredients until no large lumps or flour pockets remain, being careful not to overmix.
  5. Layer Brownie Batter and Caramel: Pour half of the brownie batter into the prepared pan, smoothing the top evenly with a spatula. Drizzle 1/2 cup of the salted caramel sauce evenly over this layer, leaving about an inch clear around the edges to prevent caramel from spilling over.
  6. Add Remaining Batter and Top with Caramel: Carefully pour the remaining batter over the caramel layer, leveling gently with a spatula to preserve the caramel layer underneath. Drizzle the remaining caramel sauce on top in your desired pattern. Sprinkle flaky sea salt generously over the surface to enhance flavor.
  7. Bake: Bake in the preheated oven for 30 to 35 minutes, rotating the pan halfway through for even baking. Use the toothpick test by inserting it into the center; the brownies are done when the toothpick comes out with a few moist crumbs but not wet batter.
  8. Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares and serving to enjoy the perfect fudgy texture combined with the gooey salted caramel.

Notes

  • Do not overmix the batter to ensure the brownies remain fudgy and moist.
  • Avoid using more than 3/4 cup caramel sauce total, as excess caramel can interfere with proper baking.
  • Use room temperature eggs to help the batter mix evenly and bake properly.
  • Flaky sea salt on top intensifies the caramel flavor and adds a delightful crunch.
  • Line the pan with parchment paper for easy removal and cleaner edges.
  • If you don’t have a double boiler, you can melt the chocolate and butter gently in the microwave in short bursts, stirring frequently.

Keywords: salted caramel brownies, fudgy brownies, chocolate caramel dessert, homemade brownies, rich brownies recipe

Find it online: https://platedandproud.com/salted-caramel-brownies-recipe/