I {❤} salted caramel. I love it in shortbread bars, hot chocolate, over ice cream, and swirled in brownies. These brownies are super tasty. They do involve a bit of work, but they are definitely worth it! You could always make them the semi-homemade way, though, by using a brownie mix (I prefer Ghirardelli) and jarred caramel sauce. But if you want a real treat, take the time it takes to make these from scratch soon.
A note of caution: Please be very careful when making the caramel sauce. It is VERY HOT. Use oven mitts when adding the butter and cream because the sauce will splatter and burn.
You will have some sauce left after making the brownies, so be sure to stay tuned later this week for a homemade Salted Caramel Hot Chocolate recipe!! Enjoy…
5 ounces bittersweet chocolate, chopped Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of parchment paper and spray with nonstick cooking spray. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the parchment paper handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature. Source brownie adapted from Brown Eyed Baker, originally from Baking Illustrated Salted Caramel Sauce 1 cup granulated sugar Heat the sugar over medium-high heat in a 3 qt saucepan, whisking as the sugar begins to melt. Some of the sugar may harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from heat and pour in heavy cream. Continue to whisk until completely incorporated and smooth. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks.
2 ounces semisweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder – I use Hershey’s Special Dark
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
Salted Caramel Sauce (recipe follows)
Fine sea salt
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature
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