Salted Caramel Brownies
Indulgent brownies topped with a luxurious salted caramel layer, offering a perfect blend of rich chocolate and sweet, buttery caramel.
Equipment
- Medium Saucepan
- Mixing Bowl
- 9x13 inch Baking Pan
Ingredients
Brownie Ingredients
- 1 cup Unsalted Butter Melted, for brownie base and caramel sauce.
- 2 cups Granulated Sugar Adds sweetness to the brownies and is essential for caramel.
- 1 cup Packed Brown Sugar Contributes a deep, molasses-like flavor.
- 4 large Eggs Binds ingredients for fudgy texture.
- 1 teaspoon Pure Vanilla Extract Enhances flavor profile.
- 1 cup All-Purpose Flour Main dry ingredient for structure.
- 1 cup Unsweetened Cocoa Powder Provides deep chocolate flavor.
- 1 teaspoon Baking Powder Helps brownies rise slightly.
- 1 teaspoon Salt Balances sweetness.
Caramel Ingredients
- 1 cup Granulated Sugar (for caramel) Used specifically for making salted caramel sauce.
- 6 tablespoons Unsalted Butter (for caramel) Adds creaminess to caramel.
- 1/2 cup Heavy Cream Provides richness to caramel sauce.
- 1 teaspoon Sea Salt Sprinkled on top for sweet-and-salty contrast.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
- In a medium saucepan over low heat, melt the unsalted butter. Stir in granulated sugar and brown sugar until well combined.
- Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- While the brownies are baking, prepare the salted caramel. In a clean saucepan, combine granulated sugar and cook over medium heat, stirring constantly until it melts and turns amber.
- Once melted, remove from heat and stir in the butter until combined. Slowly drizzle in heavy cream while stirring continuously; the mixture will bubble up.
- Continue stirring until smooth, then add sea salt. Allow caramel to cool slightly.
- Once brownies are done, let them cool for 10 minutes. Pour salted caramel over warm brownies, spreading evenly.
- Let brownies cool completely in the pan. Cut into squares and sprinkle with additional sea salt if desired. Serve and enjoy!
Notes
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Best enjoyed within a week for optimal flavor.