Description
These Caramel Brownies combine rich, fudgy chocolate brownie base with luscious swirls of salted caramel, creating a perfect balance of sweet and salty flavors. With a soft, moist texture and a topping of flaky sea salt, these brownies are irresistible treats ideal for chocolate and caramel lovers alike.
Ingredients
Scale
Chocolate Brownie Base
- 7 ounces semi-sweet chocolate (high-quality baking chips or finely chopped from a bar)
- 1 cup unsalted butter, chopped into small cubes
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
Caramel & Toppings
- 1 cup caramel sauce (homemade or store-bought)
- 1 teaspoon flaky sea salt (plus extra for sprinkling)
- Cooking oil spray (for greasing)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly grease it with cooking oil spray to prevent sticking.
- Melt Chocolate and Butter: Place the semi-sweet chocolate and cubed unsalted butter in a saucepan over low heat. Stir gently until fully melted and smooth, then remove from heat and set aside to cool slightly.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk the eggs, granulated sugar, and vanilla extract vigorously until the mixture doubles in volume and becomes pale and fluffy.
- Combine Chocolate Mixture: Pour the melted chocolate and butter mixture into the egg mixture. Mix well until everything is evenly combined with a uniform color.
- Sift and Add Dry Ingredients: Sift together the all-purpose flour and unsweetened cocoa powder. Gradually fold them into the wet ingredients on low speed or by hand, mixing just until combined to avoid overmixing.
- Prepare the Batter in the Pan: Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Swirl Caramel into Batter: Stir 1 teaspoon of flaky sea salt into the caramel sauce, reserving 1/4 cup of it for later. Dollop the remaining salted caramel onto the brownie batter. Using the tip of a knife, gently swirl the caramel into the batter to create a marbled effect without fully mixing.
- Bake the Brownies: Place the pan in the center of the preheated oven and bake for 30 minutes. To check doneness, insert a toothpick into the center—it should come out with moist crumbs but not wet batter. The brownies will continue to set as they cool.
- Add Remaining Caramel: As soon as you remove the brownies from the oven and while they are still hot, drizzle the reserved 1/4 cup of salted caramel sauce evenly over the top.
- Cool and Cut: Allow the brownies to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into 9 equal squares.
- Finish and Serve: Sprinkle each brownie square with a pinch of flaky sea salt to enhance the flavor. Serve and enjoy your indulgent caramel brownies!
Notes
- Use high-quality semi-sweet chocolate for the best flavor and texture.
- Adjust the amount of flaky sea salt to your preference—adding more enhances the sweet-salty contrast.
- Ensure not to overbake; brownies should be moist inside for the perfect fudgy texture.
- You can substitute the caramel sauce with homemade salted caramel for a homemade touch.
- If you prefer a more pronounced swirl, gently fold the caramel just a few times instead of mixing fully.
