Description
Rich and fudgy salted caramel brownies made with bittersweet chocolate and topped with layers of salted caramel sauce. Perfect for a decadent dessert or special occasion treat.
Ingredients
Units
Scale
For the Brownie Batter
-
- 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
For the Topping
- 1 cup salted caramel sauce, divided
- Flaky sea salt, to taste
Instructions
- Prepare the Chocolate Mixture: In a double boiler, or a glass/metal bowl over a pan of simmering water, melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined, and then remove the bowl from on top of the water. Let sit until it’s at room temperature, about 30 minutes.
- Preheat and Prep the Baking Pan: Preheat the oven to 350°F. Prepare a 9×13 baking pan by buttering the sides and bottom of the pan, then lining the bottom with a sheet of parchment paper.
- Add Eggs and Vanilla: Add all 5 room-temperature eggs and vanilla to the cooled chocolate mixture. Whisk until just combined. Do not overmix to avoid ruining the texture of the brownies.
- Combine Dry and Wet Ingredients: Sprinkle the flour, cocoa powder, and salt onto the chocolate mixture. Using a whisk, gently combine the dry ingredients with the wet ingredients until there are no big lumps and no visible flour. Avoid overmixing.
- Layer the Batter and Caramel Sauce: Pour half of the brownie mixture into the prepared pan and smooth the top with a spatula. Drizzle 1/2 cup of caramel sauce evenly over the batter, leaving about an inch around the edges.
- Add the Remaining Batter: Pour the remaining brownie batter over the caramel layer. Carefully smooth it out with a spatula to avoid disturbing the caramel layer. Drizzle the remaining caramel sauce on top in your desired pattern, and add a sprinkle of flaky sea salt to taste.
- Bake: Bake the brownies for 30-35 minutes, rotating the pan halfway through baking. Use the toothpick method to check for doneness; the brownies are done when a toothpick comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely before cutting and serving. This step ensures the brownies set properly for clean cuts and a fudgy texture.
Notes
- Store: Place brownies in an airtight container for up to 4 days at room temperature, or refrigerate for up to 7 days. Let them warm to room temperature before serving or microwave for 10 seconds for a fresh-baked feel.
- Freeze: Wrap each brownie in plastic wrap twice and store in a freezer-safe container for up to 3 months. Thaw on the counter for about an hour before serving.
- Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for an added nutty crunch.
- Avoid Cutting Hot Brownies: Always let brownies cool completely before slicing to avoid crumbling. Use a plastic knife for cleaner cuts.
- Don’t Overmix: Avoid overmixing the batter to maintain a fudgy texture; overmixing incorporates too much air, leading to cake-like brownies.
- Double Boiler Alternative: If you don’t have a double boiler, use a heat-safe bowl over a boiling pot of water, or carefully use the microwave in 30-second intervals to melt the butter and chocolate, stirring often to prevent scorching.
Nutrition
- Serving Size: 1 brownie
- Calories: 400
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
